It’s snowing and it’s only the second of November…..Maybe it’s not THAT much snow, but it might as well be…I have my rain boots at the ready, my rain gear by the back door.
What is this SNOW???????? I’m not ready for snow before Thanksgiving.
Time to head back to the kitchen. Since I really don’t want to go to the store, what’s in the pantry for tonight?
Potatoes. Onions…if there are eggs in the fridge, I know what I’m-ma gonna do….
The Little Chickie was so cold she had a cape on…but still, there are eggs!
Potato and Onion Frittata
¼ c olive oil
2 medium potatoes
4 medium onions
6 large eggs
¼ c grated Parmesan cheese
¼ tsp salt
Ground black pepper to taste
- Preheat the oven to 350°. Grease a 9” pie plate.
- Heat the oil in a large cast iron or nonstick frying pan. Peel and cut the potatoes into ½ cubes
- When the oil is hot but not smoking, fry the potatoes until golden and tender.
- Peel and dice the onions
- Remove the potatoes from the pan with a slotted spoon. Cook the onions about 15 minutes, stirring and tossing frequently until very tender. These aren’t caramelized onions, just very well done – more beige then dark brown, but meltingly soft.
- Beat the eggs with the salt and pepper and cheese.
- Add the potato and onions to the eggs.
- NOTE: Keep the onions and eggs in one bowl, the eggs and seasonings in another, cover and fridge for several hours before cooking. Bring out and mix together while the oven is preheating.
- Put mixture into pie plate and bake for 15-20 minutes, or until a knife inserted in the center comes out clean.
Jeanne Lehman. Quick Vegetarian Pleasures:152.
Which is all well and good, and I’ve made plenty of fritattas this way, BUT as a single single (versus my single Mom days) I now make half as much and just keep it all on the stove, maybe listening to some NPR at the same time, or staring at the white board at the side of the fridge, writing down things as they flit through my head…
1 potato, peel it and cut it into a dice, or really thin slices. Fry in olive oil – the olive oil is part of the flavor. When it’s tender and golden, take those taters out and add in 2 onions, any kind, any color, sliced very, very thin or diced, cook them slowly in the oil, stirring them every now and again, keep it all moving along. By now you’ve already checked around the fridge – any leftover bits that might be nice – but only bitty bits in the fritatta for one. A slice of ham, one piece of bacon, a stalk of broccoli. Or not.
Beat 3 eggs, add some salt and pepper, maybe a pinch of smoked paprika or a pinch tarragon….by now you know what you’re hungry for. Add the potato to the eggs, add the onions to the potato, and if you want some cheese in it, now the time. If the bottom of the pan is still slick you’re good, or add another drop or two of oil to it. Put the egg mixture in the pan, keep it at medium and shake it about a bit to get the eggy parts to the bottom to cook, and to keep it from sticking. Put a lid on it, and don’t go too far away….10 or so should do it. Slide it out to your plate, and sit at a table, preferably one with a view (if you don’t have a view, get flowers) and enjoy.
Clara Peeters – flowers, good; mouse, optional
It’s still snowing…….