Growing up, I remember standing on a chair in the kitchen watching my Grandma cooking. She hardly measured anything and rarely used recipes, to her a recipe was merely an ingredient list. She would grab a handful of this and a pinch of that and whatever she made was always heavenly! I remember telling myself that if I wanted to be a good cook, then I need to learn to cook like her. So when I share recipes I’m really sorry I rarely will have exact measurements or instructions because I really never learned to cook like that.
I found a Potato-Onion Frittata recipe from Martha Stewart and I added my own flair to it. (If you want to follow her recipe head to this site: https://www.marthastewart.com/344499/potato-onion-frittata?xsc=soc_pin_Potato-OnionFrittata&crlt.pid=camp.1DH7NH1NxTp2 )
I started with washing and slicing some small potatoes into quarter inch disks then spreading out onto a buttered pan (you could use olive oil, but my motto in the kitchen is “mo’ butter mo’ better”). Then bake at 450 for 14 minutes, and finish under the broiler on HI for 2 minutes, or until they are the crispiness of your liking.
Slice up ⅓ of an onion and saute in a little butter until they are soft and tender, with a little crispiness on the edges. When the onions are cooked through, slide out of the pan onto a plate or your cutting board to cool a little. Then in the same pan (there is leftover butter in the pan which is great!) cook some diced bell peppers (I used green and orange because that’s what I had on hand) and mushrooms (fresh would be best, but I only had canned which works great!). Cook until pepper are beginning to soften but are not yet cooked through. Shut off heat and let the veggies sit and cool a little.
Line the bottom of your baking dish (I used a Pioneer Woman pie dish) with your cooked potato disks, which will create the bottom crust. Because the potatoes were cooked in butter you won't need to grease the bottom of the pan, but you may want to spray a little PAM or brush a little butter/olive oil on the sides. (Reserve a few potato slices- i set aside seven- for the top.)
In a bowl crack 6-8 eggs. Add sauteed onions, pepper, mushrooms, a dollop of sour cream (do do a dollop of daisy!)- softened cream cheese is delicious as well, but if you don’t have either a splash of milk works, some salsa of your choice, a handful of spinach cut into ribbons, a good shake of basil, and salt and pepper to your liking (I like a lot of pepper and little salt). Whisk until the eggs are fully broken up. Stir in a small handful of shredded cheese (I used a blended cheese, but pepper jack is AH-MAZING if you like a little kick). Poor over the potatoes (poor slowly so you don’t push the potatoes aside).
With your reserved potatoes decorate your top and sprinkle on some more cheese.
Bake at 400F for 30-40 minutes (until the eggs are fully cooked through, you can do a knife or toothpick check like you would with a cake if you are unsure.)
Let it cool and settle for 10 minutes on the counter before serving, but it’s best served warm. (We served with leftover pork roast and some Rhodes dinner rolls.) Feel free to top with sour cream, salsa, cilantro, basil, diced tomatoes, or avocado.
Other variations:
Italian themed: italian sausage browned, onions, mushrooms, spinach/kale, tomatoes and mozzarella cheese with italian herb blend and basil
Greek themed: onions, mushrooms, zucchini, spinach, feta cheese (the feta will go super creamy and delicious) with a little dill, basil or cilantro. (Also you can replace the sour cream with plain Greek yogurt.)
Veggie lovers: add a variation of any of these veggies- avocado, onion, mushroom, tomato, zucchini, broccoli, celery, eggplant, green onion, spinach, peppers. Also add- basil, cilantro, parsley, Italian herb blend, or Mrs. Dash.
This is a super easy recipe and WAY YUMMY!!!! I promise you can't mess it up!
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