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!
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