mama's frittata

mama's frittata

Today is my beautiful mama's birthday. She is strong, clever, and gorgeous beyond words. For her birthday, I'd like to share one of my favorite recipes from her. She's made it for as long as I can remember and I can't think of a better breakfast than a slice of her frittata with warm, buttered pan de sal.

It's simple and easy to make with whatever you have in the kitchen, but I like it with onions and potatoes best.

Mama's Frittata
(thanks, mom)

a pat of butter
an onion, sliced
one potato, peeled and sliced like french fries
three eggs
a few tablespoons of milk or water
fresh pepper

Caramelize the onions in butter over low/medium heat in a skillet. Add the potatoes. While the potatoes are cooking, whisk the eggs in a bowl and add the milk and/or water, salt and fresh pepper. Once the potatoes are soft, add the eggs. Do not stir. As the bottom of the frittata cooks, slightly lift the edges and allow more eggs to run underneath. Once the majority of the frittata is cooked, flip the frittata onto a plate (i.e. the plate goes facedown onto the skillet and then you flip it over so the frittata falls onto the plate). Slide the frittata back onto the skillet with the uncooked side down. After a minute or two, it'll be ready. Serve with warm bread and butter.

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