Frittata!!

Here's a fun, easy recipe that makes for a perfect Sunday brunch:

Potato Frittata

10-12 small red potatoes, thinly sliced

4 eggs, beaten

Extra virgin olive oil

Salt & pepper

Dash of poultry seasoning

Fresh herbs (I used thyme & rosemary, but choose whatever you like.)

4-6 strips of bacon, cooked and crumbled (optional)

*Preheat oven to 375 degrees.

*Thinly slice potatoes, and set aside.

*If using bacon, cook the bacon in the oven on a cookie sheet or aluminum foil, turning once. When bacon is crisp, remove from oven, and blot on paper towels before crumbling. Set aside.

* In a 10-inch, oven-proof frying pan, over medium heat, add just enough olive oil to cover the bottom of the pan.

* Add the sliced potatoes to the pan. Season with salt, pepper, and poultry seasoning. Cook until the potatoes become soft, and the edges start to brown.

*Lower the flame slightly, and add the beaten eggs. Immediately add fresh herbs, and tilt the pan, so that the egg completely covers the potatoes.

*If using bacon, sprinkle bacon pieces over the top.

*Continue cooking until the egg begins to set. You should be able to slide a spatula around the edge of the pan.

*Transfer the pan into the oven, and bake for 10 minutes.

*Remove from oven, and cut into wedges. Serve with a small green salad on the side.

* * * * *

I love brunch. I don't always eat breakfast, but on the weekends, I love to eat brunch, and this is my favorite brunch item. It's very versatile, and it looks so elegant when you serve it.

A few notes:

*Make sure you're using an oven-proof frying pan. Essentially, all of the parts of the pan should be metal (no plastic handles). To be safe, you can wrap the handle in aluminum foil.

*The secret ingredient here is the poultry seasoning. It's a blend of several dried herbs & spices (onion, garlic, basil, rosemary, coriander, sage, thyme, paprika, black pepper, and marjoram are in the brand that I use). Just a tiny bit, crushed in the palm of your hand and added to the potatoes, will give a nice blend of complex flavors to the dish.

*Be willing to experiment with the fresh herbs. I tend to favor rosemary and thyme, but you could easily substitute chives, cilantro, sage, basil, oregano, or parsley.

*When beating the eggs, be sure to aerate them, and make them as fluffy as possible. You could also a drop of milk to the eggs to make them a bit more creamy.

This is really a lovely dish. It's colorful, flavorful, and very easy to make. You can customize it to your own unique tastes. You can also turn it into an appetizer by cutting it into bite-size squares, and serving with toothpicks.

If you try this recipe, or any of the recipes on this site, please let me know how they turn out for you!!

Enjoy!