Tonight’s Dinner: Quick, Delicious, Inexpensive, & Nutritious (and Yes, It Has Tomatoes!)

I have lost three very successful pood experiments this summer, because I failed to write down what I tossed together for dinner and subsequently forgot what I did. At MAL’s urging not to let that happen with tonight’s main course, I hereby record my first effort at a potato-tomato frittata. Pretty cheap, good eats!

I’m not going to get into the debate over the proper way to make a frittata; like so many ancient peasant foods, there are probably as many ways to do one as there are cooks. My preference is to precook the items that need it, then let them cool a bit before mixing them with the eggs; I think the flavors meld better that way. Amounts are approximate; many substitutions can be made to accommodate your tastes and what’s on hand; but for best results, you will need a well-seasoned, medium size cast iron or similarly heat-tolerant and broiler-capable skillet. Oh, and links in the ingredients list go to entries at The World’s Healthiest Foods.

Italian Potato-Tomato Frittata

2 medium russet potatoes, washed, cut into small (bite sized) dice
one small yellow onion, chopped
2–4 T. butter
salt and pepper to taste

Preheat skillet over medium-high heat; toss in butter once the skillet is hot. Let it melt completely (a bit of browning is fine, but don’t let it burn), then add the potatoes and toss them to coat with butter. Season the potatoes lightly; let them fry, tossing occasionally to brown them evenly. About 5 minutes before they’re done, add the onion (and maybe a bit more butter if the skillet is dry); stir well. When cooked to your preference, remove vegetables to a plate or small bowl to cool for a bit. Reduce heat to medium.

1 T. olive oil
1 medium clove of garlic, chopped or minced
1–2 t. fresh rosemary, minced

Heat oil in skillet; toss in garlic and rosemary and cook, stirring occasionally, until fragrant and rosemary is softened.

6 eggs, beaten, lightly salted

Add garlic and rosemary to eggs, mixing well. Add potatoes, stirring gently to coat them well. Pour egg mixture into pan, adding more olive oil if necessary to coat skillet bottom. Cook over medium heat 10–15 minutes or until the outer edges are set and the center is just slightly soft. Preheat broiler.

2 roma tomatoes, sliced into about 1/4-inch thick rings
salt
1 T. chopped fresh flat-leaf parsley
2–3 oz. gorgonzola cheese

Once the frittata is nearly done, remove from the heat. Arrange tomato slices over the top of the frittata and sprinkle generously with salt; heat under the broiler 2–3 minutes, or just until the tomatoes start to soften. Sprinkle parsley and cheese over the frittata and return to the broiler for another 1–3 minutes, or until cheese is melted and bubbly and the edges of the frittata are just starting to brown. (The center of the frittata may appear to be uncooked, but that shouldn’t be the case; much of the liquid is tomato juice and possibly some from the melted cheese.) Let frittata stand about 10 minutes before serving.

Slice into wedges and serve with cooked greens or a salad for a light yet filling dinner. Yield: 8 servings.

Notes: If carbs (potatoes) are a problem, I think cauliflower would make an excellent substitution. I’d try chopping half a head into bite-sized florets, coating them lightly with olive oil and a sprinkling of salt, and either oven- or pan-roasting them until softened and lightly browned. (I would cook the onions with the garlic and rosemary, starting with the onions and as they begin to turn translucent, adding the other spices for the last couple of minutes of cooking.)

Basil, thyme, or oregano—or some judicious combination of these spices—would probably be very good.

Freshly grated parmesan cheese would probably be a nice addition; or, if blue cheese doesn’t suit your tastes, try feta cheese or a feta-parmesan combination.

If you’re making this for company and want to take it up a notch, chop some portabello mushrooms and dry cook them in the skillet until their liquid evaporates, stirring frequently (I’d cook them first, then the potatoes). Allow to cool, and add to the egg mixture with the other vegetables.

If you’re cooking for yourself and presentation isn’t important, once the vegetables and herbs are cooked you can toss everything else in the skillet, stirring as needed to scramble and cook the eggs.