Love Saying This Word: Frittata! with Spinach and Red Potato

Frittata isn't just a fun word to say and type...Frittata is also an Italian word. The past tense of the Italian word fritto, which means "to fry," but is slightly less fun to say.  This fun little fact surprised me - I always thought Frittata meant "edible garbage pile used to dispose of a fridge full of leftovers." Turns out, you don't have to throw leftovers in a Frittata.  You can actually plan to make a Frittata, and pick the tastiest and most succulent of ingredients to put in your Frittata, and make your Frittata a meal in-and-of itself.  Frittata.

I was asked to post a spinach recipe that spinach-haters might be willing to try.  Well, between the Italian potatoes and cheddar cheese, the spinach base of this egg-on-your-face dish...sorry, open-faced egg dish...becomes a background flavor, and may be a good compromise for couples on opposite ends of the great spinach debate.

 Which came first, the potato or the egg...

Ingredients:

4 large eggs

1/4 cup milk

1 tsp salt

1 red potato, cut into cubes

1/4 bag of spinach, seriously chopped

2 tbs Italian seasoning

1 cup cheddar cheese, shredded

Olive oil, for cooking

1. Coat a large, oven ready skillet with olive oil, and heat to medium high, and preheat oven to 450

2. Add the potatoes and Italian seasoning, and cook until soft enough to cut with a fork.  Keeping the skillet on the heat, place potatoes in a bowl and set aside. 

3. Lower the heat to medium, and add the spinach and a little more oil

4. In a bowl, add the eggs and milk - beat it thoroughly, then add half of the cheese

5. Once the spinach is cooked down, spread it so it covers the entire bottom of the pan, and add the potatoes back to the skillet.  Raise the heat to high

6. Once the skillet is uber, uber hot, pour in the eggs - the hot skillet is the key!

7. With spatula, keep the edges of the frittata from sticking - gently now!

8. Once the bottom of the egg starts to solidify, sprinkle the rest of the cheese over the whole thing

9. Toss the frittata in the oven for 5-10 minutes, or until the top is bubbly and starting to brown.  Remove from the oven, let sit for about 5 minutes - not too long, serve it while the cheese is still a little melty!

Questions?  Additions?  Comment below, or email me at CutsEveryday@gmail.com.