Assembled ingredients
Flip the rosti bottom crust and assemble the sides
We eat many potatoes around this house. In fact, when baking potatoes we always do a few extra. Next day bakers can be used for hash, breakfast, or rosti. This frittata uses a rosti as the bottom crust. Also interesting in this recipe is the fresh garbanzo beans. A rare treat. Simply soak some dry ones for about 36 hours and rinse and drain well if fresh bean are unavailable. We use a mandolin to grate the potato, but a grater will work just as well. Serve with white burgundy or wheat beer and hot sauce. Good Stuff!
Garbanzo Frittata with Rosti Crust
2 baked potatoes, chilled completely, shred most and reserve the ends for the sides of the crust
1 Tablespoon or so of bacon fat or olive oil
In a non stick skillet over medium heat, lay out the shredded potato in the fat. Do not pat down or crush in any way. Be careful to cover the entire pan. Brown the bottom for ten minutes or until golden brown. Flip over and add the sides to your crust. Put into a 350 degree oven for about ten to fifteen minutes. Meanwhile, assemble your eggmix.
4 eggs
1 cup shucked fresh garbanzo beans or presoaked dry garbanzos
1 Tablespoon butter
2 Tablespoons water or stock
any potato scraps from the crust
1 Tablespoon herb oil
up to 1 cup of vegetable leftovers from the fridge, in the pictured one we added some baby zucchini and braised arugula
1/2 cup grated cheddar
1/4 cup cottage cheese
1 Tablespoon grated Parmesan
salt and pepper to taste
Simmer the beans until nearly tender in the butter and water. Allow to cool in the liquid, but discard any remaining liquid before adding to the eggs. Beat the eggs, add remaining ingredients, reserving half of the cheddar to spread over the top. Add the beans and carefully add to rosti crust. Sprinkle on the remaining cheese and bake for 20-35 minutes in the 350 degree oven. Good Stuff!
Served almost hot with soup
Chefchriskoz's Recipe Blog 