Cheesy Potato Fritatta

spanish tortilla with scallions
It’s the middle of the week.  There has been a loss of momentum.  Or maybe you’ve just gained yours? Either way, you have no idea what to make for dinner and all you have are some leftover potatoes. Do you also have eggs? Everyone has eggs.  Do you have an onion?  Maybe some cheese?  A bit of salt and pepper and olive oil?  Then you’re set.  And dinner will be marvelous.  And filling.  And comforting.  You don’t have to make things complicated to make them delicious and I can’t count how many times I’ve declared, “There’s nothing to eat in this house!” only to be humbled by actually finding something, and not only something, but something truly delicious.  How lazy I can be sometimes!  This meal was inspired by a book called An Everlasting Meal, which is a sort of love-song to making the most out of everything you’re given.  It saved my family from take out with this simple recipe and I will certainly make it again!

potato egg fritatta

Potato Fritatta

2 small potatoes (about 2 cups, peeled and sliced into 1/4″ slices)
1 small onion, sliced thin
1/2 cup shredded cheddar cheeses (can be omitted without any damage done)
salt and pepper
3 eggs, beaten (four if you add the cheese, like I did)

Heat oven to 375F.
In a large skillet over medium heat, heat about 1/3 cup of olive oil and add the potatoes and onions.  Season well with salt and pepper. Cook, slightly covered, until the potatoes are soft. Strain the potatoes and onions out of the pan and put them in a bowl.  Reserve the olive oil from the pan.  Let the onions and potatoes cool and then add in the cheese, beaten eggs and more salt and pepper.  In a 10″ non-stick skillet, add some of the oil from your other skillet and make sure all the sides and bottom are nicely coated.  Pour the egg/potato mixture and cook over medium heat on the stove until the bottom looks set.  Transfer the pan to the oven and let it finish cooking until the top is slightly puffy, about 15 minutes.  Remove from the oven and let it cool for about 10 minutes, and then invert onto a serving plate.  Serve with sour cream, chopped chives or scallions and hot sauce! This dish is great warm, room temp, or even cold. It would be a super easy lunch on the go or weekend breakfast.  

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