Oh, the potato.
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.
Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
Making this carrot and red pepper mash is somewhat time consuming, but it always comes out tasting so, so delicious. I find that I do no...
Goodness, I love pesto. I love its versatility: You can serve it in stuffed chicken. With warm goat cheese and tiny slices of French ...
Rarely will I make a burger, lest I have a special request. That was the case here for a lunch order. What made this burger was the rich f...
First of all, this has got to be one of the most non-descriptive labels ever in human history. It took me a while to even figure out who ...
I cannot say that I was excited about using uncooked flour tortillas. I had never purchased uncooked flour tortilla before. I figured tha...
I have been enjoying Milton's Healthy Multi-Grain Bread for many months now. I have decided that not only is it my favorite multi-grain...
Oh, goat cheese, how I love your smooth, pungent flavor. This was my first time purchasing the Private Selection Crumbled Goat Cheese -...