Everything that’s tantalizing about a Reuben sandwich makes an appearance here in Rach’s frittata—Russian dressing, corned beef, sauerkraut + pastrami!
Rachael says, “Passing gem romaine and toasted, buttered pumpernickel or rye bread is an easy way to add to the menu.”
- 1 pound sauerkraut
- 1 scant teaspoon cumin seed
- 1 scant teaspoon caraway seed
- 3 tablespoons butter
- 1 medium Russet potato
- 1 small onion, finely chopped
- Salt and pepper
- ¼ pound pastrami, coarsely chopped
- ¼ pound corned beef, coarsely chopped
- 12 large eggs
- 3 tablespoons dill relish, preferred brand Wickles
- 2 tablespoons deli brown mustard
- 8 ounces Swiss cheese, shredded
- Chopped fresh herbs, such as dill, parsley and chives, to serve
- A sprinkle of paprika or smoked paprika, to serve
- ⅓ cup sour cream
- ¼ cup ketchup
- 3 tablespoons pickle relish
- 1 teaspoon Worcestershire sauce
- Salt and pepper
Preheat oven to 400˚F.
Rinse and drain the sauerkraut. Chop and combine the cabbage with cumin and caraway.
Peel potato and cut into thin planks then fine dice.
Heat a nonstick oven-safe skillet (or double-wrap handle with foil to protect from heat) on stovetop over medium- to medium-high heat. Add butter and melt, when it foams add the potatoes and onions, season with salt and pepper and cook about 5 minutes to lightly brown. Add the meats and combine, cook another 2-3 minutes, add sauerkraut and stir.
Whisk up eggs, relish and mustard, salt and pepper, add half the cheese, pour over potatoes and meats and stir. Place in oven and bake 20-25 minutes to set and golden, add remaining cheese last 5 minutes of cooking time. Cool and transfer to board to serve. Garnish with fresh herbs and paprika. Cut into wedges and pass with dressing, optional.
For the Russian dressing, combine ingredients in squeeze bottle or gravy boat.