potato frittata with roasted red peppers and feta

It has been so much fun to come up with recipes for my excellent potato harvest from the garden! I made a made a delightful potato frittata that generously stretched for two dinners. I was inspired by a recipe from Martha Stewart and embellished from there.

I started by scrubbing the dirt off of the harvested potatoes, giving them a good wash. I keep my potatoes dirty after harvest to “protect” them from light. So far it has worked very well. If you store your potatoes in a cool, dry place they will stick around for a lot longer.

The hues and colors are incredible! So pretty.

Once the potatoes were cleaned and patted dry, I sliced them thinly—about 1/8″ each.

This organic variety is called all-blue.

Then I sliced up two shallots.

I sautéed the potato slices and shallots in a deep-dish skillet with some olive oil, fresh ground pepper, and a dash of sea salt.

I cooked the potatoes for about 10 minutes until they were just tender.

Once the potatoes were pre-cooked, I pressed them down into the skillet to create the base potato layer. To that layer I added some diced roasted red peppers.

These organic roasted red peppers were a sweet Big Lots find for $1.50!

In a separate bowl I beat 8 organic eggs and added a little rosemary powder. Then I poured the egg mixture into the skillet to cover the potatoes. On top I sprinkled some crumbled feta cheese. Then I popped the skillet into the oven and baked the dish at 400°F for about 25 minutes. Oven-proof cookware is the best! One pan does it all.

Wallah! Potato frittata with roasted red peppers and feta!

I cut the frittatta into 8 pieces and served the slices on a bed of organic baby spinach and mixed greens.

Tags: baby spinach, gardening, organic, potatoes, summer

This entry was posted on Thursday, September 9th, 2010 at 12:35 am and is filed under Cooking Adventures. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.