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Another ALDI special on potatoes leaves me once again with 10 pounds looking for a recipe(s).

Ten pounds of Idaho russet potatoes for $1.69.  I couldn’t pass up that kind of opportunity.  If I don’t plant them in a pot (kitchen pot that is) soon, I’ll be planting them in the garden.

This is an impromptu variation of my first frittata recipe.  Substituted for the original ingredients are a can of diced tomatoes with green chiles for the plain diced tomatoes and a cup of feta cheese for the mozzarella cheese.  The changes produced a spicier (as expected) frittata that will help get the eyes open in the morning.  The feta cheese substitution produced a “looser” frittata, but still one that could be sliced up nicely and didn’t fall apart.  Most importantly, I confirmed the measures and directions from the original recipe and did a little rewriting below.

The feta cheese was a little overpowered by the other ingredients.  The feta taste was still there in the background, but not as prevalent as I might desire.   Next time I may try doubling the feta cheese.  I still have about 9 pounds of potatoes to go through.

Ingredients

2 tablespoons olive oil

1 large potato, peeled and diced small

1 small onion, diced

1 – 10 to 15 ounce can drained diced tomatoes, with green chilies this time

1 cup crumbled feta cheese

4 eggs – beaten

1 teaspoon basil

1/2 teaspoon oregano

4 cloves of garlic – chopped

salt and pepper

Directions

You’ll need a broiler safe skillet for this recipe.  After a first cooking on top of the stove the skillet is going under the broiler to finish cooking the top of  the food and to give it a nice brown appearance.

In the broiler safe skillet cook the potatoes and onions in the oil over medium heat on the stove top until the potatoes are soft (around 15 minutes).   When the potatoes are cooked, stir in the, oregano, basil, garlic, salt and pepper.  Immediately stir in the diced tomatoes and cheese.  Immediately add the beaten eggs.  Stir to combine.  Lower the heat slightly.   Start up the broiler now.   Cook the mixture on the stove about 4 minutes to cook the bottom 3/4 of the mix.  You can gently lift the edge to see how the bottom is setting up.  When the bottom is set nicely, remove the skillet from the stove.  Place the skillet under the broiler for about 3 to 4 minutes, until the top is set and browned nicely.  Turn off the broiler.  Remove the skillet.  Cut into triangular pieces in the skillet.  Remove the pieces to plates.

Tags: breakfast, cheese, cooking, egg, food, frittata, italian, potatoes, recipe, recipes, tomatoes

This entry was posted on 04/17/2012 at 08:37 and is filed under Recipes, Recipes, food, cooking and related items. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.