Heirloom Frittata with Curried Potatoes:
3 large farm fresh eggs
1/2 sweet Vidalia onion, chopped
1 tsp butter
1/4 cup milk
Salt (to taste)
Pepper (to taste)
Fresh herbs (parsley& thyme)
6-8 Baby heirloom tomatoes
1/2 cup Curried Potatoes (or other leftover curry)
1/3 cup Beemster cheese, shredded (can substitute with sharp cheddar)
Curried Potatoes Recipe:
10 small new potatoes, sliced
1 small onion
2 cloves garlic
1″ knob ginger
1/2 tsp each – Salt, pepper, cumin, sugar, coriander, tumeric
1 tsp red chili powder
3 tsp tomato paste
1 green chili sliced (optional)
In a small pot, fry the onions until golden, add the garlic and ginger and cook for 3 minutes more. Add the spices and the tomato paste and fry 3 minutes. Add the potatoes and mix thoroughly. Add a few tblsp of water and cover. Cook on medium heat for about 20 min or until potatoes are cooked. Stir occasionally to ensure that potatoes don’t burn.
In a large ovenproof skillet, melt the butter and sautée the onions until softened (not browned). Add a few sliced tomatoes and sautée 1 more minute. Add the curried potatoes until warmed through and set aside.
In a small bowl, whisk the eggs, milk, spices, and some fresh herbs.
Return the skillet over medium heat and pour the egg mixture over the potatoes. Sprinkle the remaining sliced tomatoes on top.
Cook until the bottom is lightly browned and the top is starting to set. Sprinkle the cheese over top.
Turn your broiler on to 550°F and set the skillet directly under.
Cook 5-7 minutes until the cheese is bubbly and the top of the frittata is cooked through.
*keep an eye on it so it does not burn
Sprinkle the top with fresh herbs and serve with your favourite bread or an heirloom salad. Enjoy! 🙂