We make frittatas for a brunch or light dinner often. Potato Egg Frittata in particular is one of my husband’s comfort foods, so it is one that we make most often.
I consider it a pantry meal, since it is made with things I have on hand all the time. That makes it convenient for those times we have been running lots of errands and it is suddenly close to dinner time. It lessens the tendency to pick up the phone to order pizza.
Batata wa Beid – Potato Egg Frittata
2 potatoes, diced
1/2 small onion, chopped
1/2 teaspoon cumin
1 T oil
5 pitted olives, sliced
1- 2 T milk (optional)
salt and black pepper to taste
Heat a large skillet. Add 1 Tablespoon of cooking oil. Add onions, cumin, and potatoes. Saute about 3 minutes over medium-high heat. Add olives, salt, and black pepper, and saute 2 minutes more, until it looks like this
Meanwhile, beat 5 eggs, adding milk, if desired. Pour over onions and potatoes in skillet. Allow to set over medium high heat, about 5 minutes, lifting edges to allow uncooked eggs to run underneath.
Place under broiler and broil for a further 2-3 minutes, until set on top. (covering skillet handle with aluminum foil if not metal)
This recipe was entered into the #recipeoftheweek linky roundup