Spanish Frittata - An Easy Recipe on a Budget

Not too long ago, I put out a request on Facebook for favourite vegetarian and vegan meal ideas.  We're hoping that by eating more vegetable-based meals, we'll cut down on our ecological footprint, eat more healthfully, and save money on groceries.  I got lots of responses, and many of them pointed me to blogs and websites that I need to take a few minutes to peruse some time, and I look forward to it.  But what I was really hoping for was for a few specific recipes that friends and family make on a regular basis and really like.  This recipe was just one such meal idea, given to me by my friend Joanne (thank you Joanne!) and it was easy, fast, inexpensive, filling, tasty, and, now, a keeper for our family.  It also gave me a chance to try out my new cast iron frying pan that my parents brought back to me from their spring trip in Florida.  I love that pan (ok the idea of that pan!), but haven't really tried using it very much just yet--I'm a little scared of it, to be honest.  But it worked beautifully for this recipe and gave me a lot more confidence to try other recipes in it!

Spanish Frittata

2 cups peeled, cubed potatoes (I didn't quite have two cups, as I just had two potatoes left!)
1 onion, diced
5-6 farm fresh eggs
2 tbsp water
salt and pepper to taste
salsa
grated Cheddar (or your favourite) cheese

Cook the potatoes and onions in olive oil in an oven-proof skillet on medium heat until potatoes are fork tender and lightly browned.  In a large glass measuring cup, beat eggs and water with a fork; add salt and pepper to taste.  When potatoes and onions are ready, pour egg mixture evenly into skillet.  Turn heat down to medium-low and cover, cooking until eggs are set.  When eggs are ready, place two or three spoonfuls of salsa on top and spread evenly over surface of eggs to create a thin layer.  Sprinkle with grated cheese.  Place pan under broiler in oven and broil, watching carefully, until the cheese reaches your desired level of meltiness-brown-deliciousness.  Take out (carefully with oven mitts!) and allow to cool for a couple of minutes, then slice into wedges like pizza and serve.

I spooned sour cream onto mine, topped it with snipped fresh chives, and served with whole wheat rolls, tomato slices, and steamed swiss chard.  And yes, I realize that swiss chard isn't really the most appropriate side (perhaps sliced avocado may have belonged a little more on that plate?) but I had picked it fresh from my garden this afternoon, I was excited about it, and I wanted to eat it. :)  Joanne suggested serving it with a salad, and the next time I have enough greens on hand to make a salad, I'll give it a try.

This is super easy and really tasty.  You can make it with local ingredients picked up at the farmers market, and it is easy on the budget.  Give it a try soon!

Potatoes and onion--mostly  just showing off my super new frying pan!

I used six eggs, and they were pretty big.  We had loads to feed our small family.

I really have a penchant for the action shots.  In goes the egg mixture!

The eggs are set now, after cooking, covered, for about 10 minutes or so.  If you're not sure, jiggle the pan.  The eggs should stay put!  Then, if you're really not sure, touch it in the middle.  It should feel firm.

I spread about 3 spoonfuls of fresh salsa (not homemade, I admit) over the top of the frittata.

A good sprinkle of cheddar makes it super yummy!

Here it is, fresh out of the oven.

Topped with sour cream, chives from the garden, locally hothouse grown tomato, and my very first harvest of swiss chard.  And... it didn't stick to the pan!  Woohoo!  It came out beautifully. :)

This post is shared with Homestead Barn Hop #66 at Homestead Revival.