All About Cooking, Food and Stuff: The Frittata...

Potato Cheese Frittata

Tonight was another frittata night in our house. The easy eggie goodness, is popped into the oven giving me room to do other things on top of my barbie size stove. It was suppose to be omlettes, with fingerling potatoes and asparagus. I could not figure out for the life of me how to put three large skillets on the stove top at one time....I may be able to put 2 skillets on there at once, but 3...its just not happening. So, instead I fell back to the trusted frittata in order to make space to get the asparagus sauteed.

Well, the frittata has been my fall back for awhile. One morning, I decided that I would make a Spanish tortilla (eggs, thinly sliced potatoes). I looked at recipes...I even got out the two skillets similar in size in order to flip the thing. I don't know what came over me while I was frying up the potatoes...fear of flipping the thing...or maybe it was the fact I didn't want the whole thing to end up in the floor when I tried to transfer it from skillet to skillet. What ever the case, the Potato Cheese Frittata was born.

Potato Cheese Frittata

For printable recipe, please click here

8 Eggs

2 Tbsp Heavy Cream

6-8 Golden Potatoes, thinly sliced

5 Tbsp Olive oil

2 C English Cheddar, grated

Salt/Pepper

Preheat over to 350. In an 11 to 12" skillet, over medium heat add the olive oil, add the potatoes to the oil and season with salt and pepper. In the mean time, while the potatoes are frying. Whisk the eggs and the heavy cream together, add half of the grated cheese to the egg mixture, set aside. Stir the potatoes in the skillet, when they are tender but still firm, add the egg mixture over the potatoes. Make sure the mixture covers the potatoes evenly. Let set over medium heat for a few minutes, top with the rest of the cheese and place in the oven for about 20 - 25 min or until done in the center. Let set for a few minutes after removing from the oven, serve and enjoy. Refrigerate leftovers.