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.