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.  

Challah French Toast with Caramelized Bananas and Toasted Almonds

Challah French Toast with Caramelized Bananas
So when Matt made Challah a couple weekends ago, the leftover loaf sat on our counter among other homemade rolls he made.  We ate the rolls, but the Challah just sat there, threatening to mold.  So I stuck it in the fridge to prolong its life and waited for the weekend.  Saturday rolled around and I turned that almost-moldy bread into amazing French toast.  Cinnamon, vanilla bean, a touch of almond extract made the batter extra decadent.  I pan fried some bananas and almond slices in a touch of butter and agave nectar and sprinkled them on top.  It was so good and once again, I got the satisfaction of knowing I didn’t let Matt’s bread go to waste!  

Happy Weekend!  
Challah French Toast
Challah French Toast
batter makes enough for about 8-10 slices of thick toast

4 eggs
2/3 cup milk
1 tsp cinnamon
1 tsp vanilla bean paste or extract
1/4 tsp almond extract
8-10 thick slices of bread – any bread will do, but dense, enriched bread works best
2 bananas, sliced
1/4 cup sliced almonds
Butter for pan
Syrup of your choice – I chose dark amber agave nectar

*Give yourself a 30 minute head start so the bread can soak! Heat your oven to 200F.  

Whisk the eggs, milk, cinnamon and extracts together and pour into a 9×13″ pan.  Arrange the bread till it fills the pan and let it soak on one side for 15 minutes, then flip and let it soak for another 15 minutes, pressing down to soak up more batter.  

Heat a large non-stick skillet or griddle over medium heat and add butter.  When butter starts to bubble, add the slices of bread (work in batches) and cook till golden brown on each side, about 5 minutes per side.  As they finish, put them on a baking sheet and place in the oven to keep warm while you finish the rest.

When you’re done with the toast, wipe the skillet out with a few paper towels and over medium high heat, toast the almonds until brown and fragrant.  Remove and add one tablespoon of butter, a swirl of syrup and the bananas and cook until golden on each side, about 1-2 minutes per side.  Top the toast with almonds and bananas and syrup and serve!