A frittata can be made from leftover pasta or potatoes or just from eggs and veggies depending on what you have in the fridge. Kyle loves potatoes so I thought making hash browns into a frittata would be a great way to start our Sunday morning.
3 small red potatoes
1/4 onion - cut into thin rings
1/4 green pepper - cut into thin rings
4 large brown eggs
1 tbsp milk
1/4 cup cheddar
1 tbsp parmesan cheese
1 tbsp butter
1 pinch salt
1 pinch pepper
1 pinch garlic powder
1 tsp salt - for boiling potatoes
Pre heat the over to 350 degrees.
Start by using your food processor to slice your red potatoes into rings. You can do this by hand if you don't have a food processor but keep the thickness consistent.
Boil a large pot of water with your 1 tsp of salt. Cook your potatoes for about 5 minutes or until potatoes are tender. Once tender remove from boiling water and immediately put into cold water bath to stop the cooking process.
Remove the potato wedges from the water and begin to arrange around the pan until every surface is covered in potatos.
In a cup combine eggs, milk, salt, pepper, garlic powder. Whisk with a fork and pour over your potatoes.
The egg mixture will begin to seep down into the layers and start to cook. As the ends start to solidify push forward with your spatula moving the uncooked egg to the exterior of the pan.
Once the edges are cooked and the center is still very jiggly you can put the pan in the oven to bake for 15 minutes. Before adding to the oven sprinkle the parmesan cheese over top. When you have 5 minutes left add the remaining cheddar cheese.
Finish baking remove from the oven and slide onto a plate. Top with some fresh cilantro and cut into 4 pieces. Enjoy with your favorite morning beverage. If your saturday night was as bad as ours try a bloody mary.