Friday, June 15, 2007

Finch Scout

A pretty little brown finch came by the birdfeeder today. In its honor, I am posting my potato frittata recipe. Frittatas are often described as "Italian omelets," but this is BUNK. An omelete's honor and delicacy depends on it being cooked quickly (if your omelete is on stovetop for more than 45 seconds, you're fucked). Frittatas are cooked slowly, over low heat. This makes them totaly different in every concievable way.

This, with some green beans, serves three people dinner and then two of those people lunch the next day.

Quarter and boil like 3 normal-to-large brown potatoes. Takes like 30 minutes, I'd say.

Sautee some onion if you have one around. One onion? I used a half, even.

Drain the potatoes and mash them up with the onion. Sautee the whole thing for a minute like you are making hash browns. Turn heat off.

Mix eggs (I used eight) with some salt, pepper, maybe some leafy fresh herbs if you have. I used thyme. Basil would be way good, too. I would advise against rosemary, since I think rosemary w. potatoes is kind of trite. Also, not leafy.

Pour egg mixture on potatoes, swirl the whole thing up. Let it sit for like 10 minutes.

Cook over low heat until it's all solid except for a runny layer on top. This can take surprisingly long bc. we're used to eggs being fast-cooking, but WRONG. Don't be surprised if it takes 20 minutes, even. The heat should really be really, really low. The consistency thus achieved is key.

WHEN this is done, layer a semi-hard cheese (I used some Argentinian Edam, which gets 3.5/5) on top and cook the whole thing under the broiler until bubbly.


1 comment:

Rusty B. Schwartz said...

i don't care for cheese. most cheeses.