Roasted Potato and Onion Frittata

What to do with leftover roasted potatoes? A very versatile Italian omelet or frittata is always a yummy go to. All you really need are some eggs, milk and whatever veggies you have hanging around. You can change this up in so many ways to your liking. It would be just as good without any cheese, but you just can't go wrong with a little cheesy goodness. Goat cheese would be great here, but I only had some sharp cheddar and mozzerella on hand. One addition that I always add are chopped scallions, but alas, none to be found in my fridge. Give this a try for a light meal. We like with a green salad and a light citrus vinaigrette.

My wine pairing suggestion: Any Savignon Blanc or Reisling would be oh so sweet.

Roasted Potato and Onion Frittata

Serves 8

Ingredients

12 large eggs, beaten

1/2 cup milk

2 cups roasted potatoes leftover (or 3 small red potatoes, sliced 1/8 inch thick)

1 sweet onion sliced

1 tbsp fresh chopped tarragon

1 tsp kosher salt

1/2 tsp fresh ground pepper

2 cups each of sharp shredded cheddar and part skim mozzerella (or whatever cheese you have)

1/2 tbsp unsalted butter

1/2 tbsp canola or grapeseed oil

Directions

Combine eggs, milk, tarragon, salt, pepper, and half the cheese. Set aside.

Heat butter and oil in a 10-12 inch ovenproof nonstick saute pan over medium heat. If your potatoes are not cooked (leftover), add potatoes and onion and cook on both sides until tender and slightly browned about 8-10 minutes. (I added my already cooked potatoes after the onion cooked down a bit.) Heat oven to 350 degrees. Pour egg mixture over potatoes and onions and cook over medium-low heat, pulling back edges with a rubber spatula until whole frittata is partially cooked, about 8 more minutes. Sprinkle remaining cheese over top of frittata and place in oven. This will bake for about 25 minutes more, until center is completely set. In the last 2 minutes, I like to place this under the broiler to get the cheese all browned and to give it a little crusty top. Garnish with tarragon sprigs. This can be served hot out of the oven, warm, or will be just as delicious at room temperature.

Enjoy!