Crusty Potato Frittata.
Well, not so crusty.
A pretty straightforward recipe from Food & Wine; Crusty Potato Frittata, served with Romesco Sauce & chorizo.
Diced potatoes are roasted in the oven, put in a skillet, covered with beaten eggs & cooked in a hot oven for a few minutes.
It seemed to take a bit longer than 'suggested' for the eggs to firm up, and I'm not entirely sure mine was as set as I usually like.
The Romesco recipe F&W included was pretty hard-core; I had neither the time nor the ingredients to make it. Instead, I used a much simpler version, with only a handful of foods.
It was ok. The idea was sound, but I was somewhat underwhelmed by the finished product. The sauce had a nice tang, which served as a decent contrast to the rich eggs. I'm not sure I'd do this exact thing again; the sauce takes a bit of time to make, and I think I'd rather just fry up potatoes and eggs on the stove.
Time to start thinking about this month's Blog Party theme...and for October, it's all about Halloween!
Do something frightful with your favorite appetizers and cocktails, and get your entries to me no later than Thursday, 25 October...hope to see you there!
Tagged with: Food and Drink + Food & Wine + Dinner + Eggs + Potatoes + Chorizo + Sauce + Recipes