Smashed Potato & Ramp Frittata

May  3, 2019
21 Ratings
Photo by Rocky Luten
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Makes one 9-inch frittata
Author Notes

This frittata was born out of a desire for quiche, but no desire to make crust. The potatoes are sautéed until they begin to soften and brown, then you mash them into the base of the pan. The result is a coarse texture that browns beautifully, creating a sort of “crust” for the egg mixture on bottom. If you can’t find ramps, you can substitute 2 leeks, but add a few extra minutes of sautéing time before adding the eggs. Best served with a large, vinegary salad. —Erin Jeanne McDowell

What You'll Need
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Smashed Potato & Ramp Frittata
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 pound Yukon Gold potatoes, sliced 1/4-inch thick
  • Salt and freshly ground black pepper
  • 20 (or so) ramps, well cleaned, bulb ends and greens thinly sliced
  • 8 large eggs
  • 1/4 cup garlic and herb Boursin or other soft cheese, like goat cheese
  • 1/2 cup shredded white cheddar
  1. Preheat oven to 375°F. Heat the olive oil and butter in a 9-inch oven-safe sauté pan over medium heat. Add the potatoes in an even layer, reduce heat to medium-low, and cook undisturbed for 3 to 4 minutes. Stir the potatoes, season with salt and pepper, and spread back into an even layer. Continue to cook undisturbed for several minutes, then stirring to redistribute, until the potatoes begin to soften and brown, 15 to 17 minutes total.
  2. The potatoes should be soft enough that they may start to come apart as you stir them (that’s okay). Use your stirring utensil to coarsely mash the potatoes once they are soft enough, then add the ramps and sauté until they soften, about 2 minutes. Spread the mixture into an even layer in the base of the pan, and keep the heat on medium-low.
  3. Whip the eggs in a medium bowl until they are fairly frothy—don’t just whisk to combine, really whip 'em up a bit! Season the egg mixture with salt and pepper. Pour the egg into the sauté pan, and leave undisturbed for 2 minutes.
  4. Sprinkle the Boursin (or goat cheese) all over the surface of the frittata, then sprinkle the cheddar evenly over the surface.
  5. Transfer to the oven and bake until the eggs are set, 10 to 12 minutes. If desired, turn on the broiler to help get the cheese on top even more brown for 2 to 3 minutes. Remove from the oven and cool for 5 minutes before slicing and serving.

See what other Food52ers are saying.

  • Cheryl
  • Karen Brooks
    Karen Brooks
  • AdventureGirl
  • ss1975
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

5 Reviews

Cheryl January 22, 2023
I appreciate this recipe! I thought my 9" cast iron pan would be overflowing, so used 10". I think the 9" would have been better since my frittata was a little too cooked at 10 minutes. I used leeks but it would have been just as good and easier with onions. I was surprised that the browned potatoes tasted so good in it! Thank you.
Karen B. August 23, 2022
This is easy and tasty. If you can't find ramps, sliced leeks work well.
ss1975 February 11, 2022
what are ramps? never heard of it.
AdventureGirl February 12, 2022
Wild leeks that look like scallions. They arrive in the Spring at market.
Jane W. May 27, 2019
Just made this! Used leeks instead of ramps and it tasted great. I had to cook a little longer to set (3-5 mins), but might have been my oven. I also broiled at the end, which I recommend. The Boursin cheese really brings this dish together. Will definitely be making again!