The Food: Frittata

INGREDIENTS (Makes 2-3 Servings)
1 Medium Potato
2 tablespoons extra virgin olive oil
1/2 onion, sliced
1 Red or Green Pepper (or half of each) in 1/2" strips
5 eggs
1/4 cup heavy cream
3/4 cups day old bread in 1" cubes
1/2 tablespoon unsalted butter
Salt & Pepper to Taste

There are several ways to make a frittata.  Many Itlalians are particular about how it is made, but this is just one variation.  One thing to remember, is that its not just made on the stove top, it does also have to be baked, some variations do not include baking, and I will post those recipes here as well.  Remember, you can also serve this alone or as a side, but with bread, potatoes, eggs, butter and cream, its not a light dish, and takes a bit longer than just your normal omlette.  

In a meduim saucepan, put in the peeled potato and add enough cold water to fully cover it with a few inches of water (slice it in half if you have to).    Bring to a boil for about 25 minutes, until the potato is tender.  When its cooled, cut the potato into 1/2" slices.  

Preheat the oven to 350F.   Beat the eggs, heavy cream in a large bowl.  Add the cubes of bread and let soak and soften for at least 11 minutes.

In a 10" cast-iron, oven-proof skillet add 2 tablespoons of olive oil and put over medium heat.  Add the onions and cook until translucent, about 5 minutes. Add the peppers and cook until tender (but not too tender), about another 5 minutes.  Season well with salt and pepper.  Add hot pepper flakes if you like it hot.    Add the sliced potatoes to the skillet for about 5 more minutes and and set aside.

Clean out the skillet and place over medium heat.  Add the butter and 1 tablespoon of oil to the skillet and heat until the butter is bubbles up.  Add the egg mixture to the pan and cook, and then add the potatoes and peppers.  Do not stir.  Allow it to cook just until the bottom is lightly browned, about 5 minutes.   Transfer the frittata to the oven and cook just until the center is firm about 20-25 minutes or so.  You can see what it looks like in the photo above.  I suppose you could serve this on a roll, but since there is bread in it, I would suggest serving it only with condiments, perhaps bread on the side if your guests insist.  

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