It was 6:30 and Daryl and I were staring blankly at each other. I had just asked him what he wanted to do for dinner, and I’m sure he was thinking about asking me the same thing. I had just gotten home from babysitting, and he just got home from a day of climbing. Neither of us particularly wanted to go back outside, but with only odds and ends in our fridge it wasn’t looking so good.
We had some short ribs, and ground beef but we had neglected to think ahead enough to thaw them. So I was searching for a protein when I remembered we had eggs… FRITATTA! Next we had to determine how to stretch 6 eggs into a reasonable dinner to feed the two of us (which is the amount of three normal people).
First we found some spinach, and sun-dried tomatoes packed in oil. We had a white onion left over from our farm share this week, as well as some cheese. But it still didn’t feel like enough filler. Then I had a brilliant moment. We had potatoes and I had just gotten a mandolin from Daryl’s grandparents.
I had no idea how it was going to turn out, but I plowed through anyway. I diced and sauteed the onion, added the spinach until wilted and then the sun-dried tomatoes. Then I put in the thinly sliced potatoes with minced garlic (so it wouldn’t burn). With everything pretty well tossed in olive oil we beat up our eggs with a little whole milk and tossed it in the frying pan. We quickly tossed some cheese on top and mixed it around quickly.
I had forgotten to preheat the oven to finish it off, so I decided to turn the heat to low and cover on the burner. We let it sit for almost 10 min this way, and another 10 min after we turned the heat off. Oh boy was it delicious when we finally got to dig in. It was part frittata, part potatoes au gratin and part tortilla espanola. But it was 100% recommended! I will do my best to put the recipe below but seeing as though I didn’t measure anything- it’s just a suggestion.
