Idaho Potato® Dutch oven Greek Frittata Recipe
Here is my twist on the classic Frittata recipe using Baked Idaho Potatoes and a Dutch oven. Frittatas are not just for breakfast, they can be eaten anytime of day – for any meal, as I had mine for dinner.
Around my house at any given time, there is always a bag of Idaho Potatoes laying about and I use them in many various recipes. If you are anything like me, you tend to make a few to many baked potatoes for dinner and there is no sense in wasting these! This Greek Frittata recipe is the perfect solution and baked Idaho Potatoes make the perfect flavor addition.
Frittatas are the classic, just add left overs to eggs and bake it recipe, which is perfect for Dutch oven cooking at home or camp. There is always leftover in my kitchen and I took several of them and created this yummy dish with a Greek style, by adding some Kamalata olives, Feta cheese and fresh Greek herbs to the usual Frittata ingredients commonly found in various recipes.
Note: The full recipe is found at the end of this article
Lets begin!
About those baked Idaho Potatoes – I used two medium Idaho Potatoes, garlic and onion with a couple of table spoons of canola oil to start.
Mise en place!
Prepare all ingredients before starting to cook.
Greek Frittata ingredients: Eggs, Kamalata olives, red bell peppers, half & half, cherry tomatoes, green onion, baby spinach, Feta cheese and mushrooms
Sea salt, rainbow pepper, garlic salt, marjoram, sage and oregano.
Fire-up some charcoal briquettes.
You'll need about 15 to start.
I am using a 10″ Camp Chef Dutch oven.
Place the 15 charcoal briquettes under a 10″ Dutch oven.
Add oil and wait until oil starts to shimmer.
Add Idaho Potatoes, onion and garlic, garlic salt and 1/2 the pepper.
Cook with lid off until onions are soft and the potatoes start to crisp up, stirring as needed to prevent burning.
When potatoes are almost ready, start another 15 charcoal briquettes.
Add half & half to mixed eggs.
Add and mix in all other ingredients – Kamalata olives, red bell peppers, cherry tomatoes, green onion, baby spinach, Feta cheese, mushrooms, salt, pepper and fresh marjoram, sage and oregano.
Pour on top of the cooked Idaho Potatoes.
Place lid on Dutch oven.
Add 12 coals on top and the remaining three coals on the bottom.
Bake for 20 minutes.
Note: Time will vary depending on your weather conditions.
Your Greek Frittata should be firm, yet slightly moist when done.
Do not overcook, it will be very dry and tough if you do.
When done, cut it up like a pie and serve with some fresh fruit, on some toast, in a bagel or wrapped up in a tortilla!
I hope you give this recipe a try!
Gary
- 2 medium baked potatoes, diced, ⅜" cube
- ¼ medium onion, diced
- 2 garlic cloves, minced
- 2 tsp. garlic salt
- 1 tbsp. fresh cracked rainbow pepper, divided
- 2 tbsp. canola oil
- 8 eggs, mixed
- ¼ cup half & half
- 2 crimini mushrooms, diced
- 2 tbsp. julienned red bell pepper
- 1 green onion, thin sliced
- 3 tbsp. crumbled Feta cheese
- 1 tbsp. julienned fresh marjoram, oregano and sage
- 4 - 6 pitted Kamalata olives, minced
- 3 - 4 cherry tomatoes, sliced
- 1 tsp. sea salt
- Prepare all ingredients before starting to cook.
- Fire-up some charcoal briquettes.
- You’ll need about 15 to start.
- I am using a 10″ Camp Chef Dutch oven.
- Place the 15 charcoal briquettes under a 10″ Dutch oven.
- Add oil and wait until oil starts to shimmer.
- Add Idaho Potatoes, onion and garlic, garlic salt and ½ the pepper.
- Cook with lid off until onions are soft and the potatoes start to crisp up, stirring as needed to prevent burning.
- When potatoes are almost ready, start another 15 charcoal briquettes.
- Add half & half to mixed eggs.
- Add and mix in all other ingredients – Kamalata olives, red bell peppers, cherry tomatoes, green onion, baby spinach, Feta cheese, mushrooms, salt, pepper and fresh marjoram, sage and oregano.
- Pour on top of the cooked Idaho Potatoes.
- Place lid on Dutch oven.
- Add 12 coals on top and the remaining three coals on the bottom.
- Bake for 20 minutes.
- Note: Time will vary depending on your weather conditions.
- Your Greek Frittata should be firm, yet slightly moist when done.
- Do not overcook, it will be very dry and tough if you do.
- When done, cut it up like a pie and serve with some fresh fruit, on some toast, in a bagel or wrapped up in a tortilla!
