Meal under $10: Veggie frittata with easy fried potatoes

Ingredients

FRITTATA WITH SPINACH, ROASTED RED PEPPER AND SWISS

  • 6 large eggs
  • 1 tablespoon half-and-half (you could use milk or water)
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1 cup baby spinach
  • 1 roasted red pepper, chopped (or 1 bell pepper)
  • 1/8 to 1/4 cup shredded swiss cheese
  • 1 tablespoon unsalted butter
  • 1/2 tablespoon extra-virgin olive oil
  • 1 tablespoon finely chopped onion
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh chives
  • 1 teaspoon minced fresh flat-leaf parsley

TWICE-COOKED POTATOES WITH FRESH HERBS

  • 4 potatoes
  • 1 tablespoon salt
  • 1 tablespoon unsalted butter
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons minced fresh flat-leaf parsley
  • 1/2 teaspoon minced fresh oregano
  • 1 teaspoon chopped green onion

Directions



FRITTATA WITH SPINACH, ROASTED RED PEPPER AND SWISS

In a large bowl, whisk together the eggs, half-and-half, salt, and pepper until well blended. Stir in the spinach, roasted red pepper, and cheese. Preheat the broiler. In a 12-inch ovenproof frying pan over medium-high heat, melt the butter with the olive oil. When the butter foams, add the onion and saute until translucent, 2-3 minutes. Add the garlic and saute for 1 minute longer. Pour in the egg mixture, reduce the heat to low, and cook until the eggs are just firm around the edges, 4-5 minutes. Using a spatula, lift the edges and tilt the pan to let the uncooked eggs run beneath. Continue cooking until the eggs are nearly set, 4-5 minutes longer.

Slip the pan under the broiler about 4 inches from the heat source and broil until the top sets and browns lightly, about 2 minutes. Remove from the broiler and slide onto a flat serving plate. Sprinkle with the chives and parsley. Serve warm or at room temperature, cut into wedges.

TWICE-COOKED POTATOES WITH FRESH HERBS

Put the potatoes and 1/2 tablespoon of the salt in a large pot and add water to cover by 3 inches. Bring to a boil over medium-high heat and cook just until tender when pierced with a knife, 25-30 minutes. Do not overcook. Remove and let cool slightly before removing the skins. Let cool completely, and then cut into slices 1/2 inch thick. Cover and refrigerate until you are ready to fry them.

Select a frying pan large enough to accommodate the potato slices in a single layer (Or fry in two batches or use two frying pans.) Place the pan over medium-high heat and add the butter and olive oil When the butter starts to foam, arrange the sliced potatoes in the pan in a single layer, sprinkle them with half the remaining salt and cook until golden on the bottom, 7-8 minutes. Turn, sprinkle with the remaining salt and cook until golden on the second side, about 5 minutes. Sprinkle with the parsley and oregano and turn the potatoes once or twice to coat them with the herbs.

Transfer the potatoes to paper towels to drain briefly. Transfer to a platter, garnish with the fresh green onion and serve hot.

To complete this meal, I served Jimmy Dean Fresh Pork Sausage Links.