(how fantastic is the evening light in my kitchen? love.)
mimi bought me a cast-iron skillet so i don't have to flip my fritattas anymore-- now i can just shove them under the broiler for a couple minutes to finish cooking the top. there's so much you can do with a cast-iron skillet, it's amazing. cornbread is traditionally made in one and it's great for a cobbler or one-pot meal, too. it's a huge pain in the ass to clean, though. scour with coarse salt? no soap? ugh. fortunately, we're accustomed to washing dishes without soap since something, something, blah, blah, blah no soap in the beer glasses!
okaaaay. recipe.
ingredients:
- several slices of canadian bacon (or ham, whatever you keep around)
- 6-8 small red potatoes
- 1/2 an onion
- 4-5 eggs
- canola oil
- sea salt & ground pepper
prep:
- slice canadian bacon & onion into matchsticks
- slice potatoes
- beat eggs
actual cooking:
- put a generous splash of oil in the skillet
- add potatoes
- cover and allow to cook until slightly browned
- add onions
- allow to brown slightly
- add candian bacon
- salt & pepper to taste
- add eggs
- reduce heat, cover
- cook until set
- put under the broiler for 5 minutes (or so) to finish the top
serves two or three, can be doubled or more, but you might have to cook the potatoes in batches.
fritatta is the dish that turned bill to eggs. it was his idea to add the onions, here, and he was totally right. fritatta is making, um, a comback, i guess because it's so "recession-friendly." it's been in all the magazines lately being all hip and new. which it's totally not. but it's still good.
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