There's a new addition on the homestead. A baby of sorts. We're all settling in and getting to know each other. He's fond of helping me do laundry. J and I both sent our taxes off yesterday. Hallelujah! Over the weekend, we had a couple of potatoes, and a whole lot of eggs that needed using. I found a recipe for a frittata, and tweaked it a bit. I'll definitely be making it again.
Potato and Cheese Frittata
2 tbs olive oil
2 Yukon Gold potatoes, preboiled and sliced in 1/2 inch pieces
1/2 yellow onion, diced
salt and pepper to taste
1/2 cup shredded cheddar cheese
4 eggs, beaten
1. Preheat oven to 400 degrees F (200 degrees C)
2. Heat oil in a 12 inch skillet over medium-high heat. When skillet is hot, add the potatoes and fry until crispy and golden, about 15 mins. Reduce heat to medium and add onions. Cook, stirring until softened. Season with salt and pepper. Pour eggs over potatoes and onions.
3. Place skillet in the oven about 10 minutes., or until eggs are firm. Remove from the oven, and sprinkle cheese over top. Return to oven about 5 minutes, or until cheese is melted.
Yields 4 servings.