When you hear fritatta your mind might automatically head for breakfast-land. But this also makes a dandy lunch or dinner, served with a side of fruit or salad. This week it landed in brunch territory, alongside three cups of tea and a pile of Honeycrisp apple slices.
I often use leftover baked potatoes for this one, but if you don’t have any, a quick spin in the microwave will do just fine.
Hearty Red Potato Fritatta
2 red potatoes
1/4 cup onion
1/4 cup red pepper
2-3 strips bacon
1 cup fresh spinach, coarsely chopped
Salt & pepper
1/2 cup white cheddar cheese, shredded
If you aren’t using leftover baked potatoes, poke all over with a fork and stick in the microwave. About 4-5 minutes on high should have them fork tender. Remove and dice.
In a small bowl, beat egg with a pinch of salt & pepper and set aside.
In a medium skillet (I like to use a 10″ skillet for these), cook bacon until crisp. Remove to paper towels to drain and dispose of all but a tablespoon or two of the bacon grease. Add onion and pepper to the pan and sauté a couple of minutes until tender. Add potatoes and a pinch of salt & pepper. Stir to combine. Add spinach and stir into the mixture. Make sure veggie and potato mixture is evenly distributed in the pan. Pour egg mixture over the top. Sprinkle with cheese. Turn heat down to medium low and cover. Cook another 5-10 minutes until top is completely set. Slice into wedges and enjoy!