Monday, September 10, 2012

Camping 101 & Smoky Potato Frittata

A couple of weeks ago, the boys acquired a tent and small grill at a friend's garage sale.  Having never been a camping family, we all decided a trial run in the back yard would be a good idea.
Harry took the whole thing seriously.  After setting up the tent, he nursed the coals til they turned to ash.




Finally getting the burning embers and gray coals he had watched and waited for, we had a simple grilled dinner of organic turkey hot dogs (not recommending by the way).  After turning marshmallows over the radiating heat til they were perfectly toasty for smores, lots of heat from the coals still remained.  So knowing the effort Harry had put into making the fire, and the extra flavor that comes from charcoal, I decided to rummage through the fridge for a few other items to take advantage of the residual heat. A wild salmon filet for a salad later in the week came first (recipe coming later), then a few ears of corn.  Finally, remembering my brother in law throwing foil-wrapped potatoes into a fireplace once, I did the same with these smoldering coals.

While we finished out the night helping the boys get everything set for their "campout",  the potatoes cooked to a smoky softness, ready to use for meals throughout the week including a breakfast accompaniment of hashbrowns the next morning, and this quick dinner recipe later in the week.

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


Preheat broiler.

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

1 comment:

  1. Hi Christi. Everything looks so yummy. Definitely worth trying. You can also find me on twitter @marbaird. I look forward to meeting you at the Foodbuzz fest in October

    ReplyDelete

Welcome. I value your comments. If you think you would like to use my site for your personal advertising purposes, I would appreciate you emailing and asking me first. I've had a recent outbreak of SPAM, so I'm a little cautious. But legit conversations are always welcome.

Thanks, Christi

Copyright 2012 TablaVie Personal Chef Service

All photos and recipes may not be used without express permission from Christi Flaherty, owner and creator of Cook What You've Got Concept and blog.
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