Potato Frittata with Scallions and Cheese

My good friend Kate and I both heart  Deb Perelman’s food blog, Smitten Kitchen. I was thrilled when Kate gave me The Smitten Kitchen Cookbook for my birthday!

I absolutely love this cookbook, it’s wonderful and so refreshing. It includes wonderful tips, cute and funny personal stories about the author and her family. It’s written in a very intimate way. At times, you feel as if you’re sitting at a bar stool in her tiny Manhattan kitchen, while she walks you through the recipe step by step. This books gives me a case of teeny-tiny kitchen envy– I love small spaces, but that’s a story for another day! My favorite part of the book is the simple, colorful and vibrant pictures, the images just pop right off the pages.

Last week, I adapted her recipe for Potato Frittata with feta and scallions. She listed this recipe under breakfast and I made this for dinner. This would definitely be a big hit at brunch. It’s very filling, so have your appetite ready or a few hungry stomachs around the dinner table, if you try this recipe. The original recipe calls for bacon and since I don’t like bacon, I excluded it. Additionally, she used feta, but I used Gruyère, a little ricotta and added mushrooms.

You can totally make this without meat and use vegetables and cheese. I actually was going to make it without any meat, but my husband suggested throwing in the leftover ground beef we had in the fridge. The final result was a rich, protein packed frittata with lots of flavor. I paired it with a salad to lighten things up a bit. My husband loved this dish, I think it had all the makings of Swiss food that he’s used to: potatoes, cheese, eggs, and meat.

Serves 3 – 4

What you need.

  • Olive oil
  • 4 medium large potatoes, diced
  • salt, black pepper
  • 1/4 lb or 115 g rams of cooked ground beef (optional)
  • 2 scallions, finely sliced
  • 5 -6 mushrooms, thinly sliced
  • 1/2 c of Gruyère or cheese of choice
  • 1/4 c of ricotta (optional)
  • 4 eggs
  • 1 – 2 TBSP of milk or cream

How you make it.

  1. Preheat your oven to 400 F/ 200 C.
  2. Peel and dice potatoes into small cubes.
  3. Pour about 1 – 2 TBSP of olive oil into a baking pan or oven proof skillet.
  4. Toss the potatoes in the oil and season generously with salt and pepper (and a pinch of nutmeg if you like).
  5. Place in the oven and roast for about 25- 30 minutes or until they’re almost cooked.
  6. While your potatoes are cooking, chop up your vegetables and prepare your cheese (and prepare your meat if you’re using it. I had a small amount of day old ground beef, so just put it on the side).
  7. Beat eggs, ricotta and cream, season lightly/to taste with salt and pepper.
  8. When your potatoes are light brown and almost done roasting, take them out of the oven and cover with your vegetables and cheese.
  9. Pour eggs on top, cover the dish with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes, or until the eggs set in the center.

Remember, bring your appetite for this dish, because it’s very nutritious and filling! Enjoy!

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Roasted Potato Medley

There’s one vegetable that I miss a lot from home and that’s sweet potatoes. Actually, you can find sweet potatoes in Switzerland, but the trick is finding good ones. A couple of years back on Thanksgiving, I desperately tried to recreate my Aunt Henrietta’s sweet potato pie recipe. Major fail! The potatoes at the grocery store were long, thin, frail remnants of sweet potatoes.

Today, while picking up some veggies at the grocery store I happened to come across lovely sweet potatoes– jack pot! I made one for lunch and the taste was absolutely wonderful!
I imagine this recipe would work well as a healthy alternative to fries and would complement a hearty salad or grilled meat. I just ate it as a meal and enjoyed every bite.

What you need.

  • Potato of choice,  I used Russet
  • Sweet potato
  • Carrots
  • Olive oil
  • Salt, pepper, red pepper flakes, paprika

How you make it.

  1. Preheat oven to 400 (app 200 C)
  2. Cut  thin/medium (app 1/4 in, .60cm) potato slices
  3. Cut medium slices of carrots
  4. Oil the bottom of a baking dish, places veggies on the bottom of the pan and drizzle oil on top
  5. Season slices.
  6. Bake for about 30 – 40 minutes or until roasted, golden brown and tender.

I used the grill setting on my oven, perhaps this would work nicely in a broiler as well.

Enjoy!

Split Pea Purée

Happy New Year everyone! Hope you’re off to a lovely start. Personally, I think this year will be  just wonderful! Especially since I lived to tell my survival story (i.e. Dec. 21, 2012). I’ve started the year with only a couple of resolutions, the fewer I have, the fewer I break! One of my resolutions is to consume more vegetables and fruits, especially in a liquified or blended form. If you follow my blog, you know this is an easy one for me, considering I’m fascinated by puréed food.

Here’s  a delicious purée I whipped up last year around the holidays. I can’t really call it a soup, because it’s so thick. I made this with Moroccan Country Bread. Delish! Feel free to abandon your spoon and shovel large amounts into your mouth with your bread.

One thing to note, this recipe takes about 1.5 hrs. It primarily involves waiting  reading a book, drooling over other bloggers recipes, learning the Gangnam style dance, etc., while the beans cook.

What you need.

Recipe adapted from M. Bittmann’s How to Cook Everything.

2 c green split peas

6 c of stock or water ( I used my special trash stock)

*2 potatoes (works as a thickening agent)

2 onions

salt, a little pepper and curry (to taste)

extra virgin olive oil

How you make it.

  1. 1. Sauté onion in oil on medium heat for about 5 minutes or until translucent in color.
  2. Pour in stock and peas, bring to a boil. Turn heat to low, cover partly, stirring occasionally.
  3. Peel and quarter your potatoes, add them to the pot about 30 minutes after the peas have cooked.
  4. Once peas and potatoes are soft (about 60 minutes total), purée with a blender, season.
  5. Serve with a warm bread or croûtons and enjoy!

If you don’t want a thick purée, consider using 1 or no potatoes.