Smoky Potato Frittata
1 tbsp olive oil
2 russet potatoes, baked
1/2 yellow onion, chopped
1/2 red or yellow pepper, chopped
2 cloves garlic, minced
1/2 tsp smoked paprika
1 tsp Italian seasoning (ours had fennel and red pepper in it so it had a little pizza flavor)
1 tsp salt
2 green onions, sliced thin
4 oz cheddar cheese, shredded
4 eggs, beaten well with 1/4 cup milk or cream
In a large skillet, preferably cast iron, heat the olive oil over medium high heat. Add the potatoes and cook without stirring for a couple of minutes or until they will move easily when nudged with a spatula. At that point you can flip them all and add the onion and pepper. Cook again for a few minutes or until the potatoes are brown and the onions and pepper are soft. Add the garlic, paprika and salt and stir again until everything is well coated with the spices.
Sprinkle the green onions over the potato mixture. Whisk the 1/2 of the cheese into the eggs and pour carefully over the potatoes trying to not disturb any of it. Let it cook for a few minutes until the bottom is slightly set. Carefully turn the eggs so that the liquid egg mixture can seep to the bottom. keep doing this until most of the egg mixture is soft-set. Sprinkle the remaining cheese on top and place under the broiler on the middle or bottom shelf of the oven so that the will cook quickly but not burn.
Cut into wedges and serve with salad or fruit. Ours was a salad of shaved radishes, fennel, butter lettuce, with olive oil and lemon juice.
Print Page Copyright 2012 Christi Flaherty, Cook What You've Got