A quick note on what didn't work: I thought I'd managed to move with my 9" spring form pan, but I was mistaken, so I used a stove-to-oven 10" stainless steel saucepan; because of the extra space the egg was spread too thin for my liking. If you have a larger pan I'd suggest using more eggs. Or just use something the rough size of a pie tin.
Also, get a mandoline if you can and just use it carefully. I purchased mine for 17 bucks plus s & h and it made my potato slices delightfully uniform.
Spring Vegetable Frittata
Green onion chevre
(Make ahead of time, if possible, and let chill in the fridge)
3 - 4 green onions (also called scallions or spring onions), white and light green parts sliced thin, dark green tops discarded
1 log of goat's milk chevre (8 oz), softened
1. Combine all ingredients and allow to chill in the fridge up to 4 hours, wrapped in plastic wrap.
5 medium sized baby redskin potatoes (also called new potatoes), sliced potato chip thin, about 1/8" thick (use your mandoline if you've got one)
1 bunch asparagus (optional: pre roast asparagus at 425 for 15 or so minutes, until the sugars begin to visibly caramelize); approx 1 dz spears, fibrous ends snapped off and sliced into 1/2" slices
4 oz. Green onion chevre
3 Tbl milk
1/2 Tbl butter
1 Tbl (total) extra virgin olive oil
1 1/2 Teas. Cooking sherry
2 small shallot cloves, diced finely
1. Preheat oven to 425; grease baking dish and arrange potato slices in bottom of dish 3 or more layers thick (trust me, even if you can't see the bottom you'll end up with empty spaces in between because the potatoes shrink in the oven).
2. Roast the potato crust in the oven for about 15 minutes (it's ready for filling when the potato slices are soft enough to be easily pierced with a fork).
3. While the potatoes are roasting, caramelize shallots: in a separate pan over medium to medium high heat, melt butter (with a few drops of olive oil drizzled in to prevent the butter from burning) and add diced shallots. Stir and cook for 5 or so minutes, until shallots start to become translucent. Add sherry and cook, stirring every 1 to 2 minutes, until caramelized (brown or burnt looking areas start to appear on your diced shallots, indicating that the sugars are starting to gather). Cool shallots and meanwhile:
4. Whisk together eggs and milk. Add salt and freshly ground black pepper to taste. Add sliced asparagus and cooled caramelized shallots and stir to combine.
5. Allow potato crust to cool for a few minutes (so you don't cook your egg filling the minute you pour it in). Turn oven down to 350.
6. When potatoes/baking dish are cooled sufficiently top with egg/asparagus/shallot mixture.
7. Using a teaspoon, drop 1/2 teas dollops of green onion chevre into the egg mixture. Spread the dollops out as evenly as possible.
8. Put (now) assembled frittata in the oven and cook until set (approx 15 or so minutes). Serve with your chosen side and enjoy.
I hope you enjoy this recipe and I welcome your feedback.