Potato pancake frittata
Makes: 4 servings
Prep time: 20 minutes
Cook time: 20 minutes
½ medium onion, quartered
1 egg
2 tablespoon parsley leaves
1 large baking potato, peeled and cut into 2-inch chunks
Salt
Freshly ground black pepper to taste 1 tablespoon matzo meal
¼ teaspoon baking powder
Vegetable oil like peanut or grapeseed oil
1. Preheat the oven to 425 F.
2. Puree the onion and eggs together in a food processor fitted with the metal blade until they are smooth and fluffy. Add the parsley and potatoes and pulse until the mixture is finely chopped but still retains some texture. Add the salt, pepper, matzo meal, baking powder and quickly process to combine. Do not over-process. Reserve.
Maple cinnamon applesauce
Makes: about 4 cups
Prep time: 15 minutes
Cook time: 20 minutes
3 Gala apples, peeled, cored, and cut into 2-inch chunks
3 pippin or Granny Smith apples, peeled, cored, and cut into 2-inch chunks 6 tablespoons maple syrup
1 tablespoon cinnamon
1 tablespoon fresh lemon juice
3. Heat the oil about ⅛-inch deep in a
9-inch non-stick skillet with an oven-proof handle (or cover a wooden handle with foil) or cast-iron skillet over medium-high heat. When the oil is hot (it will shimmer) pour the batter into the pan and smooth the top with a rubber spatula. Cook, shaking pan occasionally; and moving the bottom with a wide spatula. Make sure the bottom doesn’t burn. Saute the mixture for about at least 5 minutes or until the bottom is nicely browned.
4. Transfer skillet to the oven to the upper middle rack and bake until the pancake is slightly puffed and light brown, about 10 to15 more minutes. Remove from the oven and carefully slide onto a 12-inch round platter, placing a spatula underneath it to ensure it will slide out easily. Make sure that the browned top faces up. (You can also serve this right out of the skillet.) Cut into wedges and serve immediately with applesauce and sour cream.
1. Place all the ingredients in a heavy nonaluminum saucepan over medium heat. Cover and simmer for about 12 minutes, or until the apples are slightly softened.
2. Uncover and continue cooking, stirring occasionally to break up the large pieces, for 7 to 10 minutes, or until the apples are soft but there is still some texture. Adjust the seasoning with more syrup, ground cinnamon, and/or lemon juice. Remove from the heat, let cool and chill before serving.