I’m making my return to budget bites after my long hiatus.
I can’t say that life feels normal. It doesn’t and at times that makes me extremely angry and at times that makes me extremely sad. But it feels closer to normal when I cook, so I think it’s important to keep going.
If I admit to never having prepared a frittata, would you think less of me? Well, this was my first one and I was surprised at how easy it was. It took maybe 30 minutes to do and it’s got eggs, cheese and sour cream, so I’m in.
The original recipe served 8-12, so I have halved it here. I think that it goes without saying that I have absolutely no need for that much food. When I tasted this last night, I kept thinking, “Shiitakes would be great in this.” I didn’t have any, but if you do, go for it. It’s a very earthy dish, so mushrooms would tie in beautifully.
Potato-Onion Frittata (Martha Stewart Living, February 2010)
1/2 lb small new potatoes
1 1/2 tbsp olive oil
1 small onion, thinly sliced
1/4 cup sharp white cheddar cheese, grated
5 large eggs, whisked
1/4 cup sour cream
Salt and pepper to taste
Directions
Place potatoes in a medium saucepan and cover with water. Bring to a boil, then reduce heat to a simmer until potatoes are tender when pierced with a knife, about 10-12 minutes. Drain and let cool.
Peel and cut into 1/4 inch thick slices.
Preheat oven to 400. Heat oil in an ovenproof 8-inch non-stick skillet over medium-high heat. Add onions and cook until just translucent, about 2 minutes. Add potatoes and cook, stirring occasionally, until onions and potatoes are golden brown, about 4-5 minutes. Season with salt and pepper to taste.
Mix cheddar and eggs. Season to taste with salt and pepper. Reduce heat to medium and pour in egg mixture. Dollop with sour cream, swirling with the tip of a knife.
Cook until edges are set, about 2 minutes. Carefully transfer skillet to the oven and bake until eggs are completely set, 10-15 minutes. Invert frittata onto a plate. Let cool slightly and serve warm.
Grand Total: $2.40
