POTATO AND PEPPER FRITTATA

Potatoes can be a home cook’s best friend because they’re inexpensive and versatile. Here, they’re the base for an easy, cheesy vegetable frittata.

I diced the unpeeled potatoes (from my husband’s garden) for a heartier bite, but you could also peel and thinly slice them. Onion, garlic and bell pepper are my go-to veggies, but feel free to get creative with what you have on hand or find at the market. You could also substitute any favorite shredded cheese for the parmesan.

The frittata can be served hot from the oven, at room

temperature or cold from the fridge. Be sure to have hot sauce on the table.

At the market, look for potatoes that are firm, smooth and free of sprouts, with no soft, dark areas.

¼ cup extra-virgin olive oil

1 large clove garlic crushed

1 pound baby potatoes, small dice

1 bell pepper, chopped

1 small onion, chopped

Salt and freshly ground black pepper

8 eggs, beaten

¼ cup milk

¼ cup Parmesan cheese, plus more for sprinkling

Preheat oven to 400 degrees.

Heat olive oil in medium, heatproof skillet over mediumlow heat with the clove of

crushed garlic. (I used a castiron pan.)

Remove garlic, then add potatoes, pepper and onion to pan and season with salt and pepper to taste. Raise the heat a little and cook for 6-7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more.

In a large bowl, whisk eggs and milk together. Add egg mixture to the skillet and move around and under potatoes to settle them. Transfer skillet to the oven and bake until golden on top, about 10-12 minutes.

Sprinkle cheese on top and let it cook for another minute. Remove from the oven, and serve.

Serves 6.

— Gretchen McKay, PostGazette