potato frittata

after a long saturday at the lilac festival full of not-good-for-me foods (an egg mcmuffin, corndog, and candy apple were all on the menu) it was time for dinner.

i know most people my age are planning their escape to a restaurant for saturday night dinner. this weekend i was definitely not one of those people. jason was working on his master's project (is it ever going to end?!) and i was finishing up housework. before i knew it, it was 8:00 and our corndogs had finally worn off.

i don't know about you, but by the time saturday afternoon rolls around, there isn't much left for food in my house. some random left overs from the previous week's meals, pasta, eggs, and milk are usually all that's left. i had some roasted potato wedges left over from earlier in the week and my original plan was to make them into breakfast potatoes (with onion and garlic) and have them with scrambled eggs. until i saw joy the baker's frittata. i was sold. why not combine the eggs and potatoes together into one perfect dish?!

i trimmed some chives from my bushes in the backyard. i bet basil, thyme, and parsley would all be good too. oh, and cheese, a little grated parmesan on top would be heavenly.

potato frittata
inspired by/adapted from joy the baker's potato frittata

about 1 1/2 to 2 pounds leftover roasted potatoes, sliced thin or cut into small cubes
5 eggs
1 small onion, chopped
3 gloves of garlic, minced
2 tablespoons fresh chives, thinly sliced
2 tablespoons half & half (or heavy cream or whole milk)
salt & pepper

1. preheat your oven to 400F.
2. saute the onion and garlic in a 10 inch pan over medium heat until soft, about 5 minutes. if you have it, use an ovenproof pan.
3. add the potatoes and stir to coat. cook about 5 minutes, or until heated through and just starting to brown. move the potatoes around so they're evenly distributed throughout the pan.
4. whisk together the eggs, half & half, and chives. season with salt & pepper.
5. pour the egg mixture over the potatoes. do not stir. cook 3-4 minutes until the egg begins to set.
6. cover the pan with aluminum foil. if your pan is not overproof, cover the handle with aluminum foil as well. make sure the entire handle is covered.
7. move the pan into the oven and bake about 30 minutes. remove the foil and bake an additional 10 minutes.
8. slice into wedges and serve. 

2011.11.07 this was one of Culinary Adventures with Camilla's picks for the secret recipe club!