Asparagus Frittata With Harissa Hollandaise

By ltrodrigu

Ingredients

• 1/4 cup olive oil
• 1/2 pound Yukon Gold potatoes, peeled, quartered and thinly sliced
• 1/2 cup thinly sliced yellow onion
• Salt
• Freshly ground black pepper
• 3/4 cup 1/2-inch-long slices asparagus
• 4 eggs plus 1 egg yolk
• 1/2 teaspoon water
• 1/2 teaspoon harissa paste
• 6 tablespoons melted butter, warm
• Juice from 1/2 lemon

Details

Adapted from online.wsj.com

Preparation

Step 1

Preheat oven to 450 degrees. Heat oil in a medium cast-iron or oven-safe nonstick pan over medium heat. Once hot, add potatoes and onions, and season with salt and pepper. Sauté until potatoes are just tender, about 12 minutes. Remove from heat and transfer vegetables to a medium bowl.

Meanwhile, bring a small pot of salted water to a boil over high heat. Add asparagus and cook until al dente, 2 minutes. Remove asparagus and transfer to bowl with sautéed potatoes and onions. Keep pot of water simmering over low heat.

In a small bowl, beat 4 eggs with salt and pepper until frothy. Fold eggs into potato, onion and asparagus mixture.

Set pan used to cook potatoes and onions, with its cooking oil, back over medium heat. Pour egg mixture into pan and shake to distribute eggs and vegetables. Cook until sides are set and golden, 8 minutes. Transfer pan to oven and bake frittata until puffy and set in the center, 10 minutes more.

Make hollandaise: In a medium, heatproof bowl, whisk egg yolk with water and harissa. Holding bowl over pot with simmering water, vigorously beat mixture until frothy. When mixture is just warm, remove bowl from heat and begin whisking in butter, 1 tablespoon at a time, until incorporated and emulsified. If sauce cools too much, hold bowl over simmering water again. (Bowl should always be warm but never too hot to touch.) Season hollandaise with lemon juice and salt to taste.

Cut warm or room-temperature frittata into wedges and serve with a dollop of warm hollandaise.