Crowd Pleaser, Vol. I

23Feb09

I am by no means a chef.  I do like to cook, but I have just as many mishaps as I do successes.  Believe me.  And most of the food I make is anything but gourmet.  It’s usually pretty good, though.  People are often very complementary and even though Bubs hates it when I say, “It’s really not that hard,” most of the things I make are really not that hard!

So in the spirit of sharing, here’s easy Crowd Pleaser Numero Uno – a Kick-ass Frittata.  Or you can be fancy and call it Tortilla Espanola.  That way it’s “tapas” which means you get to drink sangria.  Sweet!

Anyhoo…here’s how it goes.  I apologize in advance, though.  I’ve never really figured out how to write a concise recipe, so sorry if this is a little wordy.

Ingredient List:

-10-12 eggs

-1/2 cup shredded cheese (your choice)

-4 yukon gold potatoes

-1 large or 2 small onions

-salt and pepper to taste

Optional Ingredients: fresh spinach, diced bell pepper, fresh rosemary, sliced mushrooms, diced or crumbled cooked bacon, browned ground sausage, or anything you want.

Directions:

Quarter the potatoes and onions and then slice thinly – approximately ¼” thick.

Heat 3-4 T oil in a nonstick skillet.  Don’t skimp.  I didn’t advertise a low fat crowd pleaser, did I?  And with all the veggies, it balances out.  So do it.   Then add in potatoes. Stir until slightly browned. Add onions and sauté until slightly soft. Add optional ingredients if desired.

In a separate bowl beat eggs with a couple tablespoons of water or milk, salt and pepper to taste, and stir in most of the cheese. Keep a little bit to sprinkle on top of the finished frittata.  Usually the flipping process leaves it a little fugly and I find that melted cheese makes it better. 

Transfer sautéed ingredients to a large bowl and either clean the skillet or get a new one. Spray with cooking spray and transfer sautéed ingredients into the cleaned/new skillet.  (A lot of times I skip this step and just cut to the next one, but I don’t want to look like a freaking barbarian, you know?  Also, cleaning out the skillet does help ameliorate some of the flip-induced fug mentioned above.)

Pour egg mixture over the veggies and stir through. Cook over medium-low heat with the lid on for the first 5-10 minutes. Do not stir. Once eggs begin to set, use a rubber spatula to keep frittata from sticking to the pan.

When the frittata is nearly set, it’s time to flip! I place a large platter face down over the open skillet, and turn the pan over. Then slide from the platter back into your skillet to brown the other side.

Once both sides are browned, slide it back onto your serving platter and…VOILA! Your brunch guests will be astounded by this masterpiece.  Or don’t invite anyone over and eat it all yourself.  I don’t care.  Just don’t forget the champers or sangria!

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