PFMs in the Kitchen: It's Frittata Time

Potatoes will always be number one in my book, right next to dark chocolate. When it comes down to it, I'll use any excuse to put potatoes in a dish. This particular recipe is kind of like having breakfast for dinner (I confess, this is another weakness of mine.) I don't claim to have invented the frittata...there are plenty of recipes floating around out there! But here's my cheese-less, vegetarian version that's easy to make and right in tune with what my body has been craving in this warmer weather...something light, fresh, and healthy.

The topping is actually just a simple variation of my well-known guacamole. 

Good stuff happening in here!

Potato Frittata with Avocado Topping

2 garlic cloves, minced

8 plum tomatoes, seeded and chopped

1 avocado, pitted and diced 

1/2 tsp chili powder

5 tsp fresh lemon juice

3 tbsp chopped fresh cilantro (or 2 tsp dried)

sea salt

5+ tablespoons olive oil

3 red potatoes, scrubbed, patted dry, halved, and cut crosswise into slices

6 large eggs

In a bowl, combine the tomatoes, avocado, lemon juice, chili powder, cilantro, and 1/2 of one garlic clove. Toss together to make a salsa-like topping. Season with a pinch of sea salt to taste. Cover and put in the fridge till ready to use.

Put 2 tbsp of olive oil in a heavy frying pan and heat over medium heat. Add the other clove- and-a-half of garlic in with the potatoes and 1/4 teaspoon sea salt. Stir and cover the pan, reducing the heat to medium-low. Cook for about 10 minutes, but keep checking and stirring to make sure the potatoes don't stick and are tender. 

Now add 3 tablespoon olive oil to the frying pan (do your best to spread it evenly) and heat over medium-high heat. In a small mixing bowl, beat the eggs with 1/2 teaspoon sea salt to blend.

Pour the eggs into the pan over the potatoes and garlic. Cook, and run a heatproof plastic spatula around the pan edge to occasionally loosen the frittata, until the sides are set, about 6 minutes. Cover and cook until the center is set, about 10-15 minutes (so check it after 9 minutes, could be sooner!) To loosen the frittata from the pan, run the spatula around the edge and under the center. Slide the frittata onto a plate and invert another platter on top. Hold together and flip! Cut the frittata into wedges and serve with the avocado topping. Best eaten right away while it's still real hot. I like a little ketchup with it, while my hubby likes hot sauce. You decide! Serves 4.