Fed 21-23 Greek Frittata

Feb 21    Herbed Balsamic Sirloin Roast from Supperworks, roasted beets, spinach and mashed potatoes
Feb 22    Potato Leek Soup with parmesan tuiles for Hank, out for an Italian Feast for the grownups
Feb 23    Greek Frittata salad of mache, blood oranges and beets


We have been on a good food roll. Everything has been universally enjoyed by all, there has been no family upheaval, no altercations and no domestic drama. I will be posting the Leek and Potato Soup on The Yum Yum Factor on friday and it was really delicious.

I just want to publicly declare that olives and capers are no longer on the blacklist because I sat beside Shack and watched him eat swordfish rolled around a filling RIPE with olives and capers. He didn't just choke one down either, he finished off the platter.
OLIVES ARE NOW OPEN SEASON IN THE SHACK FAMILY KITCHEN.




Okay, that out of the way, I needed an entree that was going to be able to made ahead since Little Shack had conned me into driving him to Scarborough Town Centre to paint his warhammer guys at the store with his geeky Warhammer peers after school. If you don't know what Warhammer is, you probably aren't a 26 year old man, living in your parent's basement, spending all of your disposable income (probably made from working at a video game store) on Warhammer figures so that you can paint them and battle other people and their Warhammer figures. Honestly, if you don't know anything about Warhammer, you are the lucky one.

A frittata was the perfect solution. I could time it so it came out of the oven just as I was walking out the door and sit, covered loosely with foil, right in the pan until we come home and enjoy it at room temperature with a nice salad.

Greek Frittata
serves 4-6 using a 10" pan

1-2 potatoes, sliced as thin as you can, preferably on a mandolin- enough to cover your pan
olive oil
7 eggs
splash of cream
handful of baby spinach
1 clove garlic, chopped
1 shallot finely sliced
1 tomato, very thinly sliced
1/4 cup crumbled feta and a bit more to sprinkle on top
generous pinch of greek oregano
salt and pepper

Slice the potato as thin as you can (I use a mandolin). Use an oven proof pan - cast iron is great if you have it and wipe the surface with olive oil. Layer the thin slices of potato to cover the bottom of the pan and up the sides to form a bit of a crust. Cook this over med low heat until the potatoes are fairly cooked through.

In another pan, heat little glug of olive oil and add the garlic and shallot. Sauté for a minute until the garlic starts to brown and then add a couple of handfuls of baby spinach and sauté just until wilted and remove from heat and set aside to cool.


Preheat the broiler.

 Layer the spinach onto the potatoes. Whisk the eggs until all frothy. Add salt and pepper and cream and the 1/4 cup crumbled feta and pour over the potatoes and spinach into the pan. Cook over med heat until it starts to really set up and when only the very top layer is still wet ,  carefully place the tomato slices over the top of the frittata and continue cook until it's almost completely set up. Only the very top layer of the frittata will look liquidy. At this point, sprinkle the oregano and some more feta over the top of the frittata and put it in the oven, under the broiler. I keep the rack in the centre because I don't want the top to get super brown, I just want the egg to set up and the cheese to melt and the tomatoes to soften and cook a bit.

Keep an eye on it and when all that magic looks like it has happened, take it out, turn the oven off and let it sit for a few minutes before slicing into wedges and serving. You can also let it sit out and cool right down to room temperature like I did.