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 took 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” since I’ve always had a pet growing up in the Philippines.
Gifts from mom
Anyway, let’s get back to good eats and what you’ll be making for brunch this weekend. I usually eat eggs everyday for breakfast but sometimes, plain eggs just won’t do.
Cast Iron Potato Carrot Frittata
Layering sliced potatoes over caramelized onions and carrots
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!
Milk, Eggs, and dollops of Butter. Potatoes are pressed down with a fork to soak in Milk
350 degrees F for 30-40 minutes or until tender, brush with Butter before serving
Cast Iron Potato Carrot Frittata with Greens in Balsamic Vinegar Dressing
Cast Iron Potato Carrot Frittata
Ingredients
- 1–2 tablespoons butter
- 1/4 cup Onions sliced thin
- 1 medium sized Carrot peeled, sliced thin
- 1 large Russet/Baking Potato, sliced thin
- 3/4 cup milk
- 1 teaspoon Worcestershire sauce
- Salt and Pepper
- 4 eggs
Instructions
- Pre-heat oven to 350 degrees F
- On stove top, Melt 1 tablespoon butter over medium heat on a 6 inch cast iron skillet
- Add onions and carrots and brown, remove from heat
- Arrange Potatoes evenly over onions and carrots
- In a bowl, mix Worcestershire sauce, milk, salt and pepper according to taste
- Add 4 eggs and beat until mixed in with milk mixture
- Pour over Potatoes and Carrots
- Press down with fork to moisten top layer of potatoes
- Add dollops of butter over potatoes
- Bake for 30-40 minutes or until fork tender
- Brush with butter before serving
