Wild Mushroom and Potato Frittata

Step 1

Preheat oven to 400F. Line a baking sheet with parchment.

Step 2

Divide the oil equally between the baking sheet and a 9-inch skillet.

Step 3

Spread the potatoes and shallots in a single layer on the baking sheet. Toss gently with the oil to coat. Bake in the preheated oven for 15 to 20 minutes, until the vegetables are golden brown.

Step 4

In the meantime, heat the oil in the skillet, add the mushrooms and thyme, and saute until cooked through, about 8 minutes. Remove from the heat.

Step 5

In a medium mixing bowl, beat together the eggs, salt, and black pepper. When the potatoes are done, remove them from the oven and increase the oven temperature to broil.

Step 6

Place the skillet with mushrooms back on the stove top and heat on medium. Add the eggs and scatter the cheese on top. Place the potatoes and shallots evenly over the top of the eggs. Season with Aleppo red pepper. Place the skillet in the oven and bake the frittata until bubbling, beginning to brown, and the center is cooked through.

Step 7

Serve, hot, cold, or at room temperature.