Don’t eat the potatoes. Why? There spoiled. A no egg frittata.

Yeah, I admit I was listening to 3rd Bass in the car on Saturday and getting jiggy while running errands (picture David Herman’s performance in Office Space and you are just about there). I bring this up because there is one song which opens with a sample from an older song which starts “Don’t drink the milk.” “Why?” “It’s spoiled.” I don’t know why, but this makes me laugh every time.

Later, I was talking on the phone with a friend and he mentioned the blog and suggested that I out the potato as the “pesticide sponge” it is. What, the potato? For real? Word. The upside is that organic potatoes are not that much more than regular ones, you can grow your own in a tire if you want to go survivalist, or plant ’em with your kids and tell them they can have french fries again when they harvest (how’s that for motivation?). Seriously, I love the potato and after all this dark talk I got to thinking about favoriteĀ recipes. One of my all time favorites of my young adulthood was the frittata. My son is allergic to eggs so I have not made one in a long time which pushed me to work one out.

I know this one might be a stretch; as many people do not like tofu, so for those who want to use eggs I will defer to the biggest cookbook in the world for a traditional recipe.

Ingredients:

1 block of firm tofu drained, weighted and dried in paper towels for about an hour (I usually slit the packaging and give it a good squeeze, wrap it in paper towel, and put it between two plates with a cook book on it).

1/2 cup each (or more) of onions, red and green peppers, and tomatoes (chopped box or canned tomatoes are fine)

1 dried ancho chile soaked, seeded, and scraped with the blade of a sharp knife ( you should net about a tablespoon of goodness)

1/4 cup of Shredded Pecorino

1/4 cup of grated aged Gouda (I like the aged and hard cheeses for taste and it cuts down on the artery and gut clogging factor a little)

3 or 4 small potatoes red or yukon (organic if you can, grown in a tire is even more bad ass) sliced into 1/8″ or 1/4″ rounds

3 tablespoons of cooking oil (Olive oil blended with canola and a tsp of sesame is nice)

At least 3 cloves of garlic minced

1 small decent tomato cut into rounds or sun dried

1/4 cup of scallions chopped fine

1 teaspoon each of tumeric, cumin, red flake pepper, and salt

1 tablespoon of buter

2 tablespoons of broth

1 10 inch saute pan

1 10 inch pie pan (a clear glass one works well so you can check to make sure the potatoes do not burn)

1 mixing bowl

Directions:

1. Preheat the oven to 350

2. Butter the pie pan and additionally coat with a little oil

3. Saute the potatoes in 2 tablespoons oil for a few minutes or until lightly browned

4. Remove the potatoes and place on a clean brown paper bag or paper towel to drain (non printed is best)

5. Saute the chopped veggies, ancho chiles, and garlic in a little of the left over oil for a minute until the onion starts to wilt (becomes translucent).

6. In a mixing bowl crumble the tofu and add the veggies, vegetable broth, spices and 1/2 the cheese.

7. Arrange the potatoes on the bottom of the greased pie pan, cover with tofu mixture and pat down to create a level surface.

8. Arrange tomato rounds on top of frittata, sprinkle with remaining cheese and place in middle rack of oven for 30 minutes or until tomatoes and cheese are beginning to brown.

9. Check sporadically to make sure potatoes do not burn.

10. Remove and serve. I like a little red sauce or taco sauce with mine, but ketchup makes it more palatable for the kiddies.

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