Emergency Frittata

potato and feta frittata

10:00 p.m., I'm straightening up the house before bed, and remember I'm supposed to bring snack to my mom's group. Rarely is my refrigerator as empty as it was on Wednesday night.  If it's rice, dried chickpeas, or canned tomatoes you're after, I'm your gal. Otherwise, it's emergency frittata time.

Unless things are really dire, I've always got a carton of eggs and some bits of cheese, and I lucked out with a half pint of cream. Nothing green, so settled for onions, potato, and a few of the plump sundried tomatoes from DeLaurenti's that have saved me a million times.

I gave a bunch of frittata tips here.  If I posted every one I made, I'd lose readers in a hurry.  We eat them for dinner, I bring them to potlucks.  They're best at room temperature and easy to transport.  You can serve it in the skillet or slide the whole thing out on a flat plate and cut it on arrival.  I know there are a lot of nonstick-avoiders out there.  You're more conscientious than me.  I couldn't do without my 10 and 12 inch nonstick skillets, a $50 Calphalon set.  For perfect eggs, it's hard to beat them.  Like I've said before, top quality isn't paramount where nonsticks are concerned--they won't last a lifetime no matter what you do. Essential for frying up potstickers, too.  I haven't written about frozen potstickers yet, but they keep me in good standing with my kids.  If I didn't vary all our kale and curries with potstickers, I'd have a revolt on my hands.

Potato Feta Frittata
Frittatas are perfect vehicles for leftovers.  You can vary just about everything in here according to your inventory.  This is just an example of one that's materialized recently in my kitchen.  I cut it  into 16 little wedges so all of us multitasking mothers could eat them while chasing children.  If you were going to sit down with a fork, you could definitely make the pieces bigger.

2 Tb. olive oil
1 small onion, very thinly sliced into rings
1 small potato, very thinly sliced into rounds
salt and pepper
8 large eggs
1/2 c. cream
1/2 c. crumbled feta cheese
1/2 c. grated parmesan cheese
1/4 c. plump sundried tomatoes, julienned
handful fresh herbs (I used oregano, but you can use parsley, cilantro, whatever you have around)

Preheat oven to 375.

Heat olive oil in a 10" nonstick skillet.  Add onions and saute over medium high heat until soft, about 10 minutes.  Add salt and pepper to taste, then add potato rounds, making sure as much of their surface as possible is touching the pan so they get browned and a a little caramelized around the edges.  Stir a couple times so both sides of the potatoes get cooked.

Spread onion/potato mixture evenly around the pan.  Whisk eggs and cream together, then pour over onion mixture.  Turn heat down to low, cover, and cook until eggs are starting to set, about 10 minutes.  Sprinkle cheeses over eggs, then sundried tomatoes and herbs.  Cook for about 5 more minutes on the stovetop, then finish, lid off,  in preheated oven until eggs are puffed and just set in the center, about 5 more minutes.

Let cool before slicing.