The Sensitive Kitchen

Saturday, March 28, 2009

Latke Frittata

This is such an easy and yummy dinner. There's something about the way the potato and the egg combine that makes it light but still very flavorful. I made this one Mediterranean style with feta, kalamatas and spinach, but it can be gussied up any style you prefer. I've also done Southwestern and Indian - our three main styles of eating. Choice of pan is very important as eggs love to stick. I have an ancient Scanpan I use exclusively.

6 eggs
salt and pepper
2 tsp olive oil
1/2 large red onion, diced
1/3 cup frozen spinach
about 16 kalamata olives, sliced
1 leftover baked potato, peeled and grated
1/4 cup crumbled feta cheese

Preheat oven to 400. Whisk eggs, salt and pepper. Set aside.

In a medium-large straight-sided saucepan saute onion in oil over medium heat until softened. Add spinach, stirring until thawed and separated. Add olives, potato and feta. Stir briefly to combine, then pour in eggs. Mix briefly with a spatula to be sure ingredients are incorporated. Cook 3-5 minutes, then transfer to oven. Bake 15 minutes or until set through and just beginning to brown.


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