Saturday, March 16, 2013
Rick's Sunday Morning Fritatta
I'm turkeyed out! I cooked one and ate two Thanksgiving dinners! I carved two turkeys (one at my house and one at Ruth’s mom’s) and made turkey soup last night with leftovers. This morning, I surveyed the ingredients left in the fridge and decided to make a fritatta. A fritatta is basically a hash that is bound together with egg and pan fried to get a crispy texture on the bottom. It’s really easy and tastes great!
3 slices bacon, diced to 1/4”
1 potato, peeled and diced into 1/4” cubes
1 sweet onion, diced
1 green pepper, diced
1 Tbs BBQ rub (or 1 tsp each; salt and pepper)
2 eggs, beaten
Cut up all the ingredients and place in separate bowls. Pre-heat a non-stick skillet over high heat and add the diced bacon.
Once the bacon starts frying, reduce heat to medium and cook the bacon until it just begins to brown and the fat is mostly rendered out. Add the potatoes and cook over medium heat until the potatoes are softened and begin to brown (about 10 minutes). Remove the excess fat from the pan by loosely balling up 2 paper towels and stirring them, one at a time, through the cooked bacon and potatoes with a spatula. I use this technique anytime I need to reduce the amount of fat in a pan. When most of the excess fat is absorbed into the paper towels, discard them and add the diced onions and green peppers. Season with BBQ rub (or salt and pepper.)
Cook everything over medium heat until the onions becomes translucent and the potatoes are lightly browned. Gently flatten the ingredients into the pan with a spatula. Beat the eggs in a small bowl.
Slowly pour the beaten egg over the top and gently work it into the other ingredients by shaking the pan until the egg fills in the spaces between the bacon and cooked vegetables.
Lower the heat and cook until the egg sets, about six to ten minutes. Gently lift the edge with the spatula to check for doneness. The bottom should be slightly crisp, but no overdone or burned. Remove the pan from the heat and place a large serving plate over the top of the frying pan. Quickly (and carefully) flip the pan over to transfer the fritatta onto it. Cut into serving size pieces and transfer plates with a spatula.
Serve immediately with some steamed broccoli for a great brunch meal! Enjoy!