THIS WEEK WENT TOO FAST, I ACCOMPLISHED NOTHING. Well, I accomplished some stuff, but not as much as I wanted. So instead of indulging in self-flagellation, right now I’m doing some work AND doing some laundry WHILST I do a clay masque (specifically the Aztec Secret one, which is neither Aztec nor a secret).
The first time I used this glop, I took the directions very seriously and slathered it on 1/4″ thick, and … mostly it was just a pain in the ass. It didn’t dry down, I didn’t really feel any pulsating, and I just kinda thought “lame, maybe this shiz is not for me.” THIS TIME, I applied it with a paintbrush (a Princeton chungking Bright #8, if you must know), and tried to keep the thickness to like 1/8″ — definitely solid coverage, but not like a slab o’ cement. And WOW, would you check it? There’s the vaunted “pulsating” sensation which I didn’t get the first time around! It’s still a pain in the ass to wash off, but honestly this was much more fun with the weird throbbing happening, and I feel like it probably accomplished more (or anything) as it wasn’t too thick to actually dry.
IN OTHER NEWS, my burnt hand healed CRAZY fast, and is pretty much “normal” now except for a couple of curved reddish stripes obviously rendered by a stove burner, which feel kinda dry and papery but at least they stopped peeling a couple days ago, woo.
And OH ALSO, Mycologie has another recipe for us! CALM YOUR EXCITED SHRIEKING, don’t disrupt the class. (It involves bacon and feta!) (I SAID STOP SHRIEKING.)
Potato Frittata with Scallions, Feta & Bacon
I call this a frittata but yes, I know this is not the traditional “start in pan on the stove, flip the whole thing and finish in the oven” method. I have an aversion to flipping, so this is my method. It’s more of a ”crustless quiche” but I have even more of an aversion to that phrase than to flipping food. I call this a frittata, you call it whatever you want. [Ed. : I’m gonna call it a fruiche.]
As with most egg dishes, there are infinite ways to customize this dish. You can put basically anything you like in a frittata. They turn out best if you pre-cook the ingredients, so they’re perfect for using up leftover bits of veg or meat that isn’t quite enough for a full meal. I’ve tried many combinations, but this one, which I’ve adapted from The Smitten Kitchen Cookbook, is one of my absolute favorite combos. I’ve done it with and without bacon and it’s good either way so feel free to leave that out.
Dice a few strips of bacon and fry them until they are rendered and crispy. While the bacon is cooking, dice your potatoes. I use baby golds because they’re what I generally have on hand. You can use any “waxy” potato type. Waxy potatoes are low-starch types like golds and reds that hold their shape once cooked. You don’t want the starchy, fluffy Idahos or russets here since they’ll turn into mashed potatoes. Once your bacon is rendered, remove it from the pan with a slotted spoon (leave the rendered fat in) and add your diced potatoes in a single layer. Sauté them until they are golden brown and a bit crisp. This requires some patience, as I always think the potatoes should cook faster than they do. Let them alone until they brown on one side then flip them with a spatula. I use 3 or 4 baby gold potatoes, depending on how “babyish” they are. One regular-size potato would be plenty here. While the potatoes cook, chop just the green parts of your scallions and crumble up your feta.
If you want to do this in the more traditional way, add your bacon back into your pan, pour in a few beaten eggs, let them fill in the gaps between the bacon and potatoes, and add your scallions and cheese. Cook it until it’s just set, flip it out onto a plate by inverting the pan over a dish, add it back to the pan upside down and put it in the oven (IF you’ve cooked in an oven safe pan). See why I don’t like to do that? Good. Now get out a pie dish and we’ll cook the frittata in there. You can also use a glass Corningware pan if you don’t have any pie dishes.
Preheat your oven to 380F while you assemble the frittata.
Pour a bit of oil into the pie dish and spread it evenly over the bottom and sides. The number of eggs you add will depend on how you like your frittatas. I prefer just enough egg to bind the fillings together, so I use 5 eggs for an eight inch pie dish. You can beat the eggs right in the pie dish to avoid having another bowl to wash. If you like your eggs fluffier, beat in some milk at this point. I like a flatter, denser frittata so I leave milk out. Add your bacon, potatoes, feta and scallions and mix them in so they are fully coated in egg. If there doesn’t seem to be enough egg, add another. Grind black pepper over the surface. I don’t add salt because the bacon and feta are salty enough to season the frittata. If you’re not using cheese or bacon, you should mix in some salt or your preferred hot sauce.
Bake for 15-20 minutes. Pull it out and stab the middle with a fork or knife. If the utensil comes out with no liquid egg, it’s done. If not, give it another 3-5 minutes depending on how undercooked it is. The eggs will look puffy at first and flatten as they cool. That’s normal. Let the frittata cool for a few minutes. This will allow the eggs to release from the pan a bit so taking out slices (and cleaning the pan) is easier.
I serve this with a crunchy, vinegary salad. Hot sauce on the eggs is also nice. I typically make it as a dinner and then have the leftovers for subsequent breakfasts. It also freezes well in portions!
IT’S THE WEEKEND, WHAT’RE YOU DOING?