Winter. I don’t know about where my readers are reading this – but we have had cold, fog and rain since before Christmas. I am, FYI, on the Sacramento, CA Delta, in a little riverside mobile home park. So I have been making comfort- type foods, or foods quickly made so I can dive under my blankets in my recliner with my lapwarmers (aka Dixie and Kadie). Here is a recipe I tried this week that is yummy, quick, and comforting.
Potato Frittata with Rosemary
4 oz new potatoes cut into thin slices, 1 cup (I used baked potatoes, skinned, that I had leftover!)
1/4 cup chopped onion
1/4 cup sweet pepper, any color
1 cup refrigerated or frozen egg product, thawed – or 4 eggs. (I use eggs I get from a neighbor that are from free-range chickens, with lovely orangey yolks)
1/2 tsp. fresh rosemary, snipped fine. (If you don’t have rosemary growing, make a note to yourself to start a plant this spring. On your porch, on your windowsill, or in your garden.Rosemary is a culinary MUST HAVE) If you don’t have fresh, use 1/4 tsp dried.
dash of salt and freshly ground pepper to taste
1/4 cup shredded swiss (or your favorite shredded combo. I used 1/2 a cup.
1. cook potatoes and onions in boiling water together, for 7 minutes. Add pepper.
Cook additional 5 minutes, drain.
2. Whisk eggs, rosemary, salt and pepper together. Set aside.
3. Spray skillet with cooking spray. Put veggies in, in an even layer. Pour egg mixture evenly over them. Cook over med. heat WITHOUT STIRRING for about a minute. Then begin to lift edges of frittata and tilt pan, to let uncooked mixture flows underneath. Continue cooking, and lifting edges until the egg is almost set.
4. Remove skillet from heat, and sprinkle with cheese. Cover. Let stand for 4 minutes until top is set, and cheese is melted. Cut into two wedges, and top with a soupcon of
fresh rosemary. Serves two. Fantastic with a fresh salad, or crusty sourdough.