May you be nicknamed masterful things, wondrous things: spud, la papa, patata.
May you be baked, sauteed, fried, boiled, broiled or grilled over an open flame.
May you be served mashed with a sampling of scallions; smothered in buttery goodness, stacked and salted or drenched in peppery ketchup; served under a bed of cheesy eggs or shaved into lovely hash or served as a wedged boat, open for luscious fillings of all types.
Or, in this case, presented as a frittata.
I cannot believe how simple it is to make a frittata.
You simply crack your eggs (in this case, I used six and mixed them with some salt and pepper along with scallions and mushrooms), cook your meat (sausage and chorizo) and prep your potatoes with a little bit of butter (in a cast iron skillet at a medium heat).
Mix this together, top it off with a little bit of cheese if you so choose, and into the oven for about 20 minutes on 350 degrees.
And that's that! I wish I'd added a little bit of milk to help soften the potatoes a bit more, or cooked them longer at the onset. Some say you can begin with raw potatoes, but I would highly suggest ensuring that they are plenty wet going into the oven, lest they come out undercooked.
And there you have it -- a dish for breakfast, lunch, dinner or a little snack.
Marvelous. I prepped to medium potatoes of the very sort in the top photo here last night. Just pricked them a bit and nuked them for 5 minutes before cutting up and combining with artichokes, onions and fresh tomatoes.
ReplyDeleteMeant to say "two" potatoes of course, and that in our home this frittata would be referred to as "breakfast for dinner."
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