Bob's Your Uncle Potato Frittata

This delish, flexible dish doubles as a Saturday breakfast and a simple Sunday dinner. You could fry bacon or sausage, sauté the onions in the fat, and add the meat to the egg mix. Or add mushrooms and leftover roasted veggies like carrots, peppers and broccoli. Or swap out the potatoes for sweet potatoes, toss in leftover black beans + queso fresco, and Bob's your uncle!

1 lb peeled boiling potatoes, diced to 1/2"
2 tbsp olive oil
1  medium yellow or red onion, finely chopped
Your fave Saltllicker blend, about 2 tsp or to taste
6  large eggs

Put the potatoes in a steamer basket. When the water boils, cover, remove from heat, and steam for 10 minutes. Sauté the onion on medium high till soft. In a bowl, beat the eggs, add Saltlickers's spice, onions and potatoes. Heat the broiler. Heat 1 tbsp oil in an oven safe pan on medium high, pour in the egg stuff, lower heat to medium. As the frittata cooks, keep sliding a spatula underneath along the edges so it doesn't stick. Turn heat to low, cover for 10 minutes, uncover and slide the pan under the broiler until it gets a nice crisp crust. 

Adapted from Martha Schulman

Done-diddlee-yun

Done-diddlee-yun

Cooking

Cooking