Before we sink our teeth into a delicious slice of Potato Carrot Fritta, I would like to say that I am in awe at how much I’ve accumulated in just a few years. Andy and I were in California recently to visit relatives and empty out a storage space that I have had for several years. I thought I would always go back to California and it me awhile to realize that Virginia will be my permanent home. My life, for the five years I lived in CA, was boxed, shredded, and donated in two days. I was relentless. I would pick up and object, say “five years” and toss it in the donate pile.
However, my mom’s gifts had sentimental value and I just couldn’t let them go. The most endearing gift I received from her was a ceramic figurine of a dog sitting in a denim duffel bag. Mom thought it would be nice for me to have a “pet dog”.
But anyway, thanks for letting me blab. Let’s get back to good eats and what you’ll be making for brunch this weekend because sometimes, plain eggs just don’t cut it anymore.
Cast Iron Potato Carrot Frittata
Cast Iron cookware may be heavy but it cooks well and I like that I can go from stove top to oven. It’s my preferred cookware to use for this recipe but it’s not necessary. Any pan that is safe to use in the oven will do. A mandolin slicer to cut the carrots and potatoes into thin slices will make things easier but also not necessary. Cooking time will vary with potatoes and carrots that are cut too thick. Remember to cut the vegetables evenly for even cooking. Be careful with cast irons, the handles get too hot! (Be careful when cutting vegetables too!) Geez, so motherly!