A Brooklyn cafe serves this super-thin frittata layered with potatoes, greens, and feta
Earlier this month in Brooklyn, N.Y., looking for breakfast, I passed by Kos Kaffe in Park Slope and something about the place drew me in like a magnet. What a very sweet spot with wonderful coffee and an unusual and delicious, super-thin, very flavorful frittata. I returned the next day. Chef Sarah Huck, whose resume includes cooking stints at the former Savoy in Soho, and Amy's Bread, runs the Kos kitchen and makes the frittata.
The bottom layer is sliced red potatoes (these act as a crust), then sauteed Swiss chard mixed with spring onions, feta, and eggs. You can make all the components in advance, and even bake it ahead. Huck makes a huge frittata in a half sheet pan, but offered a smaller home version for a quarter sheet pan. These small rimmed sheet pans are widely available; measurements are 9-by-13-inches. Generously butter the pan, line it with parchment paper, and butter the paper. That way, the slices will slide out easily. At Kos, Huck makes a harissa aioli to go with it, but it's grand on its own. To make the aioli, whisk ¾ cup mayo with the grated rind and juice of ½ lime, ½ teaspoon of harissa paste (or more to suit your taste), and a pinch of salt. Her plate of frittata includes two large, golden triangles, a salad, and thick slices of hearty whole-grain bread. A bacon variation adds ½ pound bacon cooked until crisp and chopped. I had the frittata for breakfast, but it's also an ideal vegetarian supper. If I lived near Kos Kaffe, I'd move in; it looks like many residents on their laptops already have.