Sorrel Frittata
Submitted by k_ci
Elegant sorrel frittata with red potatoes and shallots, topped with sour cream and broiled until golden. Lemony sorrel adds a bright, tangy twist to the classic egg dish.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minIf you’ve got sorrel growing in the garden, this frittata is one of the best ways to use it.
Sorrel’s natural lemony tartness cuts through the richness of eggs and sour cream beautifully. The leaves get a quick blanch, then get mixed into the egg custard alongside a pinch of cayenne.
Shallots soften slowly in butter before chopped red potato and the egg mixture join the skillet. The frittata cooks low and slow on the stovetop until just the top is still runny, then a layer of sour cream and a dusting of paprika go on before a quick trip under the broiler.
Serve it hot, warm, or at room temperature. It’s equally at home as a brunch centerpiece or sliced into wedges for an appetizer.
Kitchen Tips
- Squeeze the blanched sorrel as dry as possible. Excess water will make the frittata watery instead of firm and custardy.
- Spinach works as a substitute if sorrel isn’t available, though you’ll miss that signature tangy bite.
- Cook on low heat and be patient. Rushing a frittata over high heat gives you rubbery eggs on the bottom and raw eggs on top.
Ingredients
Directions
Cook sorrel in boiling salted water in large saucepan until tender, about 1 minute.
Drain well.
Squeeze dry, then pat dry with paper towels.
Whisk eggs, 2 tablespoons sour cream, cayenne pepper, salt and pepper to blend in medium bowl.
Mix in cooked sorrel.
Preheat broiler.
Peel potato and finely chop.
Melt butter in heavy 10-inch broiler proof skillet over low heat.
Add shallot and cook until tender, stirring frequently, about 6 minutes.
Increase heat to medium.
Add potato and stir until coated with butter.
Add egg mixture.
Reduce heat to low and cook until bottom of frittata is set and only top surface is runny, about 10 minutes.
Spread 3 tablespoons sour cream over top.
Sprinkle lightly with paprika.
Broil until top is light brown, watching carefully.
Transfer to platter.
Surround with sorrel leaves.
Cut into small slices.
Serve hot or at room temperature.
Can substitute sorrel with torn spinach leaves.
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