Have you ever gone to the grocery store, armed with a carefully, even painstakingly prepared list, only to get back home to realize that you totally bought something (like, say, yet another 5lb. bag of potatoes) that you very definitely did NOT actually need? Obviously in this case, I went a little overboard on taters, and rather than make a ton of mashed potatoes to freeze for later use, I decided to try something a little different than the usual around here—I made a frittata!
Now, mind you, I’m not usually one to suggest that something this simple or waste-preventing would be ideal for entertaining, whether for brunch or cut up into little squares for tapas, but this really fit the bill! (Seriously, I’m always impressed when someone can cook eggs en masse and have them cooked fluffily and deliciously through, aren’t you?
Growing up, my mom (who I swear is generally considered an AMAZING cook of all things) would occasionally make a potato & egg frittata, but I really never liked it. Why, you ask? Because it only contained potatoes and eggs, period (and tasted mostly like soggy spuds). I just couldn’t get down with it, despite my (partial) Irish heritage. It was just so…blah! So I decided to use up some of the veggies I had just laying around the fridge, begging to be used up, as well as some turkey ham that was just hanging out and take my frittata closer to the “crustless quiche” side of town (unless that means I was supposed to bake it, because I didn’t). I regret nothing.
So to be more specific, I cooked up some frozen broccoli (one of those neato little bricks was plenty) as per package specs. While that was working, I cut some of that turkey ham into cubey-squares (yes, that is the technical term) and browned it up a little in a pan over medium heat with a little vegetable oil. While this is all going on, since I’m obviously a master of multi-tasking, I had cut up some peeled russet potatoes into slices that were about 1/8th inch thick and cooked them up in the big non-stick pan with some chopped onion over medium heat and threw a lid on it, stirring periodically for 20 minutes or so, until the potatoes were soft, seasoned with salt and pepper to taste.
When the potatoes were good to go, I tossed in some chopped up red bell pepper, and added the turkey ham and broccoli. Then I beat up some eggs (‘cause they were just being dicks, sitting there in the fridge like they were better than everyone else in the place). I ended up using a whole dozen large eggs, but it’s because I was using a whopper of a non-stick pan to start with, something like 12-14 inches. You could totally dial back on the eggs and other ingredients if you’ve got a smaller pan (I promise not to judge you for it!). But seriously, I added a splash of milk, but I’m thinking that’s optional, and a little more salt and pepper. I smooshed all the fun stuff down into the eggs, put a lid on it and cooked it over low heat for like 20-30 minutes. I had to periodically lift the edges and let the raw egg run underneath and the timing is really dependent both on the size of your pan and just how low the “low” setting on your stove is. Once the eggs were ALMOST set, I took it off the heat and let it sit for 10 minutes. Then I used a highly advanced system of turning by which I flipped the entire frittata at once. It requires a plate and a little finesse! I put the plate face down on top of the eggs and quickly turned the pan over, then shimmied the whole thing off the plate and back into the pan so I could brown other side. (It helps to give the skillet a good shake or two to make sure everything is all loosey-goosey before attempting the big flip!)
At this point, I sprinkled cheddar cheese liberally on top and cooked it over low heat, lid on, to melt the cheese, for another 5-10 minutes. I cut it into wedges with my spatula, and for the first time in my life, really enjoyed a potato & egg frittata…quiche…whatever!
Basic Frittata Recipe (with Jazz Hands)
3-4 T. vegetable oil
5 Russet Potatoes, peeled, halved and cut into 1/8th inch slices
1 medium yellow onion, chopped
1 c. turkey ham, cut into cubey-squares (or whatever shape floats your boat)
1 c. frozen chopped broccoli, prepared per package
1/2 red bell pepper, chopped
12 large eggs, beaten
1 splash of milk (approximately 3-4 T., optional)
Salt & Pepper to taste
1/2 – 1 c. shredded cheddar cheese
Brown the turkey ham in a small frying pan with 1-2 T. vegetable oil, set aside. Prepare frozen chopped broccoli as per package directions, set aside. In a large (10-12 inch) non-stick skillet, heat 2 T. vegetable oil over medium heat, add onions and cook until softened, 6-7 minutes, stirring occasionally. Add sliced potatoes, salt and pepper to taste, and stir well to combine. Cover and cook over medium-low heat until softened, approximately 20 minutes, stirring periodically. Add ham, broccoli, red pepper and beaten eggs (with splash of milk) with salt and pepper added to taste again. Cover skillet and cook over low heat, occasionally lifting edges of cooked egg to allow raw egg to run off top and cook underneath, approximately 20 minutes. When the eggs are ALMOST set, remove from heat, let stand 10 minutes. Lay a clean plate face down on top of eggs, flip the entire pan and slide the eggs back in. Sprinkle liberally with cheddar cheese, cover and continue cooking over low heat an additional 5-10 minutes. Slice into wedges or squares and serve!