I felt like making dinner last night but, as usual, didn’t feel like going to the store. I’ve heard of people making frittatas from miscellanious foods on hand, even from leftovers. I’d like to give frittatas a real try sometime, but this was more like a frittata-themed dish that was also a cross between Spanish tortilla and an omelet. I liked how it turned out, although next time around I’d probably add more salt, increase the proportion of meat, and make it in a smaller quantity (it fell apart when I flipped it in the pan), maybe even finishing the cooking in the oven, like I was supposed to. In any case, it was a successful enough experiment.
Postscript: On second thought, I don’t think I would add more salt. I ate some of the leftovers and really appreciated that salt wasn’t overpowering the slight sweetness from the sugar.
Frittata de Provence
Ingredients: shallots (about 4 cloves), diced red bell peppers, diced green bell peppers, diced orange bell peppers, salt, 3 T herbs de provence, olive oil, 8 eggs, 1/4 C milk, 2 T powdered parmesan cheese (increase if shredded), 1 C shredded cheddar cheese, 2 T sugar, 32 oz bag of frozen diced hash browns, 6 oz ham lunchmeat sliced in thin strips
- Slice the shallots into thin rings and brown in a pan with olive oil, a little salt, and about 1 T herbs de provence.
- Add all bell peppers (about 3/4 C total) to pan and cook down a little.
- Thaw potatoes or submerge in a bowl of water and heat in the microwave on HIGH for 4 minutes.
- Drain potatoes and add to onion and pepper mixture in pan. Add ham, more olive oil and about 2 T more of herbs de provence, mix well, and brown.
- Beat eggs, milk, cheese, a little salt, and sugar together.
- Once potatoes have browned to your liking, add egg mixture to pan and mix well.
- Let cook until the egg on the top of the mixture starts to look a little less raw and more cooked.
- Flip and brown other side.
- Cut and serve.