With Hurricane Sandy still affecting many of us, I read the following post with interest. I had written this around the time of Hurricane Irene and when I read this, I see how blesses we truly were. It sounds mild to the experiences many had in Sandy.
I was at A Couple in the Kitchen blog . As Hurricane Irene was preparing to visit us, she made this and I, did the same, after Irene actually hit. I have an oven which is gas and does not have an electric ignition. I also have four gas burners that could be used during a power failure. I knew, I could cook if we lost our electricity. Happily, I did not have to deal with this situation and cooked in the light, opening refrigerator doors, having use of the freezer and all other appliances. I am thankful.
As we waited for Irene, I was quite optimistic. We did not have much preparation and my only concern was the heat of the day without air conditioning. We had candles and flashlights and even some small back up lights. I had enough food for a week. Our needs would have been fulfilled.
Of course, with the electricity, I was able to find this recipe online. I made enough for two days and it was better, heated up, the second day.
Potato Parmesan Frittata adapted from "Simple Supper Idea: Potato Basil Frittata" by Adventures in All Things Food
Ingredients:
2 tablespoons olive oil, divided
4 potatoes
8 large eggs
15 ounces of ricotta cheese
1 1/2 cup shredded parmesan cheese, divided
1/3 cup gluten-free flour
3/4 teaspoon baking powder
2 tablespoons olive oil
1 cup fresh basil, chopped
salt and pepper to taste
Method:
Preheat oven to 350.
Dice the potatoes and toss them in one tablespoon of olive oil. Heat the other tablespoon of olive oil in a large skillet. Cook the potatoes until they are nicely browned and tender, stirring often.
In the meantime, whisk the eggs in a large bowl. Add the ricotta and 1 cup of the parmesan; stir to combine. Gently stir in the flour and baking powder to the egg mixture.
Remove the potatoes from the skillet and put into a baking dish. Pour the olive oil over the potatoes. Then pour the egg mixture over the potatoes .
Top the egg mixture with the basil and the remaining parmesan cheese and put in oven. Bake at 350 for one hour, until set. Enjoy!
This was done in a cast iron skillet and this was used both on the stove and in the oven. Cast iron is pure magic.
Thank you for linking up this week, Chaya. I like the basil here--it's almost always rosemary paired with potatoes. I like how the basil looks like green ribbons throughout the dish. Pretty!
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