Passover recipes can be classified into 3 groups: 1) those that use pasadik ingredients to mimic "the real thing" but don't succeed, 2) those that manage to almost succeed but "not quite," and 3) those that didn't start out life as Passover recipes but have no flour or other chometz ingredients in them so they are legal to eat and the kids don't whine about how deprived they are. Today's recipe is in the third group. It's a regular o' recipe that happens to be Passover "legal." IMHO it's a little heavy for an early morning breakfast, unless you plan to immediately afterwards go out hiking, but it is fine for a dairy lunch, brunch or dinner.
I like it in its original form, but for extra nutrition feel free to add a cup or so of mushrooms, broccoli, red and/or green pepper or any other veggie of your choosing.
Potato and Egg Frittata
Yield: 3-4 servings
1/2 cup cheddar cheese, grated on the large holed side of your grater
salt and pepper, to taste
1 Tbs. butter
2 large potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced (or more to taste)
Lightly beat eggs. Stir in cheese, salt and pepper, then set aside.
Heat a large frying pan over medium-high heat. When it is hot, add butter and allow to melt. Swirl around the pan a bit to coat the bottom. Add potato slices and fry for 5 minutes or until softened, stirring occasionally to avoid burning.
Add onion slices and continue to fry, stirring constantly until onions are browned, about another 5-8 minutes.
Pour egg-cheese mixture evenly over frittata, then reduce heat to medium and let cook, without stirring, until bottom is browned and set. Place a large plate over frying pan, flip the pan over so that the frittata lands on the plate, then slide frittata back into the pan. Fry another few minutes or until the new bottom is browned as well.
Cut into 3-4 wedges and serve hot.