Potato Pepper Fritatta

I love to make food that is good (or even better) the next day (or even the next).  Like lasagna, or soup, or turkey dressing.  The Frittata is one of those foods (but even better) because it can be eaten piping hot, warm, room temperature, or even cold out of the fridge.

I jotted the recipe down on a shred of paper when this particular brand of frittata was born in my kitchen and I finally found it (hiding behind my mixing bowl).  Lucky you!  Because now you can find it here.  I used some supposed "bell" peppers from the garden, but these grew into something much smaller and spicier.  So, I'm unsure of the true variety of pepper, but use any pepper here if you'd like, sweet or hot, something with some heat was nice because it really helped balance the mildness of the egg and potato.  The onions here are a must, they add a wonderful sweetness that is surprising in each bite.


POTATO AND PEPPER FRITTATA

3-5 small hot pepper, diced
1 yellow onion, chopped
5-6 small potatoes, cubed (I used a variety, white, yellow, red)
1 Tablespoon olive oil
8 eggs
2 teaspoons salt
1 teaspoon FGP
1 cup queso fresco (mexican fresh cheese), crumbled

Preheat oven to 400 degrees.  Oil a glass pie dish.  Toss peppers, onion, and potatoes with olive oil, season with a bit of salt and pepper.  Toss on baking sheet and roast for 10-15 minutes, just to get them softened a bit.  Pile the potato mixture in the pie dish, set aside.  Whisk eggs, salt and pepper, and queso fresco together, pour over the potato mixture, flatten the mixture with a spatula so the egg can seep into all the little nooks and crannies.  Bake in oven for 35-40 minutes.  Mine only took 35.  Serves one person each meal for three days!  Or you can share between 6-8 people for a light lunch with some arugula greens on the side.

©SweatBread

Creamy Leek and Potato Soup

CREAMY LEEK AND POTATO SOUP

My potatoes are days away from being ready to dig up.  I couldn't wait though.  My leeks were starting to get limp in the fridge.  So, when life gives you limp leeks (or fresh!) make leek and potato soup!  My version has a smokey note to it since my paprika was the Spanish Smokey sort.  You may or may not choose to use it.

3-4 Large Leeks, white and pale green parts sliced
2 Tablespoons unsalted butter
2 Tablespoons olive oil
6-8 Medium potatoes
1 teaspoon paprika (optional)
Salt and FGP
2 cups chicken or vegetable stock
3 cups water
1 cup cream

Place sliced leeks in bowl of cold water and rinse allowing and clingy dirt to sink to the bottom, remove leeks and drain in colander.  Heat butter and oil in soup pot over medium heat.  Add leeks, paprika, salt and pepper and cook 5 minutes until tender.  Add potatoes, stock, and water.  Bring to a boil then reduce heat to low and simmer until potatoes are tender, about 10 minutes.  Add cream, stir and season to taste.

I like to stick my handheld blender in and cream the soup a little bit.  It helps thicken the broth and just adds that extra oompf.  Serve with a dash of paprika.  Serves 6-8.

©SweatBread

Mixed Green Salad with Buttermilk Dressing and Warm Potatoes

Trader Joe's sells these Teeny Tiny Potatoes.  They scream, "Roast Me!'  And I'm obedient, so I do.  I planned on serving them with a green salad but then decided last minute to serve the hot potatoes on top of the salad.  Dr. Gooch sang my praises (or was it those of the potatoes?).  This is great as a light lunch or a side to fish or soup.



MIXED GREEN SALAD WITH BUTTERMILK DRESSING AND WARM POTATOES

1 lb small potatoes (like fingerling or baby red)
3-4 Tbls Olive Oil

1-2 Shallots, sliced in rings (this is more for flavor)

salt and FGP

Mixed Greens, two large handfuls should do it

1 Cucumber, peeled (unless you're using an english cuc) seeded and cut into sticks

FOR THE DRESSING
1 Cup Buttermilk
2 Tbls good mayonnaise
1 tsp Salt
2 tsp FGP, coarsely ground
1-2 garlic cloves, finely minced
1 Tbls dried onions (I had them on hand and using dried keeps them from overpowering the dressing)

Preheat the oven to 475 degrees.  Slice the potatoes across the top 4-5 times, taking care not to slice completely through.  Toss with shallots and olive oil.  DO NOT salt them yet.*  Roast in oven for 15--20 minutes or until blistering and browning.  Watch them, as all ovens cook differently.  Once they are done, pull them out of the oven and salt and pepper them.

Meanwhile, mix the dressing.  Whisk together buttermilk, mayo, s and fgp, garlic and onions.  Allow to sit so the onions rehydrate.  Toss just enough dressing to lightly coat greens and cucumber.  Serve potatoes warm over cold salad.

*Salting potatoes before roasting them draws moisture out during cooking and inhibits any crisping of the skins.


On a similar note!  Planting potatoes is on my to-do list today.