When I think of leftover roasted potatoes, I think “Frittata,” which is an egg-based dish similar to an omelet or a quiche, with added goodies like veggies, meat and cheeses. They are not hard to make and a fantastic way to use up some supplies in your fridge.
I’m still working through my CSA box goodies from last week, and tonight I have on hand some roasted potatoes, onions, a few grape tomatoes, bell peppers, ham, herbs, eggs and Parmesan cheese. If that doesn’t scream “frittata” I don’t know what does! Sometimes I add some raw spinach if I have it, or raw kale, which I do happen to have in my garden, so it’s going in, too. You can customize to your heart’s content.
First, some olive oil goes into an ovenproof skillet on a medium flame. Saute the onions and bell peppers in the hot oil until the onions are soft and transparent. Sprinkle with a pinch of kosher salt and a grind of black pepper, then add the tomatoes and cook until they break down and are soft, too.
Now add the kale or spinach if you’re using it, and cook until it wilts. Sprinkle the veggie mixture with another tiny pinch of salt and grind of pepper. Next, add the potatoes and the ham, and stir to combine.
Crack the eggs into a small bowl and whisk them to combine well, then add slivered fresh basil leaves, grated Parmesan cheese, a pinch of salt and a few grinds of pepper and incorporate. Pour the egg mixture evenly over the vegetable mixture in the skillet. Turn the heat down to medium low and let the eggs cook for about 5 minutes. Carefully place the skillet into a 350 degree oven. Let it cook for about 5 more minutes. Turn the oven heat up to broil, and, carefully watching the top of the frittata, remove it from the oven when it has turned a light golden brown and is firmly set on top. Allow the frittata to sit for at least 5 minutes, or you can serve it at room temperature, then slice it into six equal portions and serve. If there are any leftovers, it makes a great breakfast, lunch or dinner the next day.
Now pat yourself on the back, because not only can you feel quite virtuous for having made a delicious and healthy item for dinner, but also for having cleaned out your refrigerator in the process. Say, yes….I deserve some peach crisp for dessert!
This was one of the best summer dinners ever! Baby you rock!
Looks amazing. I love the way you do your photos, really progressive. Fantastic.
Thank you frugalfeeding! I do sometimes like to show and share the stages in cooking things, and this approach seemed more “easily digestible” to me in a blog format as I was sorting through 20 images! I appreciate you stopping by and I really like your blog, too, it’s a great idea.
I’m making this tonight but I bought Italian sausage for the meat.
I love this blog, the photos look great and you’re an excellent writer.
And not just recipes and meals but restaurant reviews; good job!
Why, thank you so much, Brad! I so appreciate your compliments on the photos…that sure means a lot coming from you, a professional photographer! 🙂 And thank you also for complimenting my writing…I really like doing this blog, and am having fun writing again, too! I know sausage will be great in a frittata (kale is terrific with sausage, too, just ask the Portugese). Let me know how it turns out!
Looks wonderful, but how does one have leftover potatoes? 😉
Ha, ha! VERY good question, Diane! In our case, only when one makes so many at one time for two people that we can’t stuff them all in…
I’m the same way. I love potatoes in frittata holds it all together. Makes you feel all cozy!
Agreed. Potatoes take a frittata to the level of a main dish for me, regardless of the other ingredients!
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