Friday, March 16, 2012

Joseph’s Irish Frittata

This is a great way to use up the leftover potatoes and onions from your St. Patrick’s Day boiled dinner! (Leave out the cabbage, though.) Joseph used leftovers from our Polish-Irish Turkey Kielbasa Dinner, giving the frittata a wonderfully tangy undertone.

Joseph’s Irish Frittata
Serves 2

2 tablespoons extra-virgin olive oil
5 eggs
1/8 teaspoon sea salt
Freshly-ground black pepper
1 teaspoon fresh rosemary, chopped
1 cup leftover boiled potatoes, sliced
1/2 cup leftover boiled onions, chopped
Goat feta cheese, crumbled, 1 to 2 oz. to taste

In a bowl, whisk together eggs, salt, pepper, and rosemary. Gently stir in potatoes and onions. Set aside.

Heat oil in an iron skillet, then set the heat on medium-low (4 on our electric stove). Pour in the egg mixture, spreading the potato and onion pieces evenly around the pan. Sprinkle with the feta cheese.

Cook for five minutes, then rotate the pan 180 degrees. (Joseph says this is necessary because all electric stoves are cooler and hotter in different places). Cook another five minutes on the stovetop, then place the skillet under a hot broiler until the frittata is sizzling and cooked on top. Serve with buttered, gluten-free toast. Serves 2.

Polish-Irish Turkey Kielbasa Dinner

A Polish step-granddad and an Irish family heritage probably contributed to Joseph’s fondness for this kind of meal, a lighter alternative to the traditional corned beef served on St. Patrick’s Day.

It’s also quick and easy, but tastes like you’ve been slaving over the stove for hours! 

Polish-Irish Turkey Kielbasa Dinner
(Serves 2-3)

1 package* fully-cooked turkey kielbasa (from Trader Joe’s)
5 organic potatoes
1 large yellow organic onion
Handful of organic peeled baby carrots
  (or 1 to 3 peeled whole carrots, cut in serving sizes)
5-6 fresh green organic cabbage wedges

Cut the kielbasa into serving-size pieces. Place in large kettle, cover generously with filtered water, put a lid on it and turn the heat on high to bring it to a boil.

Meanwhile, if you’re using russet potatoes, peel them; if red or yellow, leave the peels on but scrub well and carefully remove eyes. Cut them in half if they’re very large. Add to kettle, making sure there’s enough water to cover them.

Cut the onion into quarters. Add to pot. Add the carrots. Bring everything to a boil, then turn down and simmer, covered, until the potatoes are almost done, approximately 15 to 20 minutes. Uncover the pot and lay the cabbage on top. Cook it for only 5 to 10 minutes, uncovered! This will reduce the nastiness that can happen to cabbage if simmered for long periods of time in a covered kettle. Ugh.

Arrange the cooked meat and vegetables on a beautiful platter and serve it at the table. Pass salt and butter for the potatoes, with mustard for the kielbasa. (We don’t salt the kettle because usually the kielbasa does that for us. Adjust to your own taste.)

*Tips: If you plan to feed a family, buy two packages of the kielbasa and add a few more vegetables. Use any leftovers to make Joseph’s Irish Frittata for breakfast!