Whew! It's been a busy day for me! I meant to cook beans and make flour tortillas, but with everything I've had going on, my time ran out and I had to improvise. (This is where a well-stocked pantry comes in handy. When you have extras for busy days, it's easy to deviate from your original plan. I'll go into that more on another day...when I have more time!)
What's quick, easy, inexpensive, and relies on foods I usually have in my kitchen? Anything made with eggs. We have breakfast for dinner at least a few times a month around here: scrambled eggs & biscuits, fried eggs with buttered toast, pancakes, waffles, omelets, crepes, and more! For dinner tonight: potato frittata.
Cheesy Potato Frittata
What You Need:
- 3 large baking potatoes, scrubbed clean, peeled if desired, and sliced into 1/4" thick slices
- 2 Tbsp olive oil
- 6 eggs
- splash of milk
- salt & pepper to taste
- green onion, chopped (green only)
- 1/2 cup shredded cheddar cheese
- Heat an oven-proof skillet over medium heat. Add oil.
- Cook potato slices in oil, turning to brown on both sides. Cook until tender, about five minutes. Arrange the potatoes so that they cover the bottom of the pan evenly. You will end up with several layers of potatoes.
- Beat eggs with milk, salt, and pepper. Add eggs to the pan. Don't stir. Sprinkle on some green onion.
- Cook the eggs until almost set. Lifting the very edges of the frittata with a spatula will help get some of the uncooked egg closer to the heat and speed up the process.
- When the eggs are almost set, put the skillet under a broiler for a few minutes to set the top. Sprinkle cheese on top and broil until the cheese is melted.
- Let the frittata sit undisturbed for about five minutes before serving.