How to make a potato frittata
February 22nd, 2007 at 9:31 pm (Cooking, Food)
Tonight I wanted to try a new recipe, but I didn’t have a whole lot of raw materials on hand. I scrounged around and found this recipe:
Potato Frittata (serves about two people)
- Peel two potatoes and slice thinly. Boil 8-10 minutes in salted water.
- Meanwhile, preheat oven to 375 F.
- Also meanwhile, cut up some veggies and saute them in olive oil. The recipe suggested an onion, but all I had was a bell pepper, which turned out just fine.
- Beat three eggs in a medium bowl.
- Drain potatoes and add to eggs. Add veggies. Add ~1 tbsp of grated Parmesan cheese (or other cheese). You could probably throw in some spices here, too (rosemary? basil?), although it didn’t occur to me until it was too late. Mix together and pour into a greased 9-inch round baking dish (I’m sure that the shape isn’t critical).
- The recipe said to bake for 12-15 minutes or “until golden brown”. It took 25 minutes to reach this stage, so my advice is to keep an eye on it and wait for the golden-brown-ness.
- Enjoy! Filling and tasty!
(From The Little Big Vegetarian Book.)
jim said,
February 24, 2007 at 7:58 pm
Bravo!
Fritattas are a weekly staple in my household because of the simplicity and filling-ness. I recommend using leeks instead of onions because the flavor is much mellower. It’s also a great way to use the small amount of pre-cooked, chopped bacon leftover from pumpkin pasta.