Submitted by Linda Bonwill
About the cook: I am a creative home cook. My husband and I raised four children. I tried to instill fresh, homemade meals as they were growing up. I was born and raised in an Italian community, which everyone cooks. After moving to a different area I soon realized not everyone enjoys to cook, as much as I do. I love to take a traditional recipe and put small twists to them. Today, I instill homemade recipes with my Granddaughters. I love spending quality time with them.
About the dish: I created this recipe using one of my favorite comfort foods, potatoes. I turned this Italian dish into a frittata. I also topped this frittata with ingredients from a Margherita Pizza, creating a whole different recipe.
National Origin: Italian
Estimated Time: Under 30 Minutes
4 TBS olive oil
4 cups potatoes, peeled and cubed small
1/4 cup onion, chopped fine
1 garlic cloves, chopped fine
2 TBS butter
1/8 tsp salt
1/8 tsp course black pepper
2 TBS grated cheese
8 eggs, beaten
1 cup shredded cheddar cheese
8 dollops pizza sauce
8 slices fresh mozzarella cheese
8 slices fresh tomato
3 large basil leaves
1. In large cast iron skillet heat oil on med/high heat. Preheat oven to 350 degrees.
2. Add potatoes and sauté until starts to brown. Approx. 10 mins. Stir to prevent from sticking.
3. Add onions and garlic, stir. Saute for additional 5 mins. Add butter, stir. Season with salt and pepper then add grated cheese. Stir. Spread potatoes evenly across pan to make level.
4. Add beaten eggs. Top with cheddar cheese. Shake skillet so eggs incorporate into potatoes.
5. Drop dollops of pizza sauce on top of potatoes/eggs in skillet evenly around outside perimeter. Now, add a slice of mozzarella cheese on top of each dollop of sauce, overlapping. Add a slice of tomato on each slice of mozzarella, overlapping as well.
6. Place skillet in oven and bake for 10 mins.
7. Quickly switch oven to broil to top brown for 5 mins. Remove. Sprinkle top of frittata with fresh basil. Slice into 8 pieces.
Makes 8 slices