Happy Easter everyone!
I know I talked about traditions and memories in my last post about Passover- but Easter comes with almost as many traditions and memories for me. We always went to my Aunt and Uncle’s house where we had an Italian brunch of sorts- with egg frittatas and different pasta dishes. The thing I remember most is my Nana’s lamb cake- a pound cake made in a lamb mold- with tons of almond flavored icing all over. And raisins for eyes. My mom and I always liked to eat the head- cause there was the most groves and crevices for the icing to collect. Yum!
Since I’m here in San Diego and obviously away from my family in Chicago, I did my best this morning to at least semi-replicate Easter brunch. I made this frittata, or a Tortilla Espanola, for my roommates and I. If you can’t tell, from our BBQ we bought a HUGE bag of potatoes from costco and as I hate for any food to go to waste, I have been trying to use potatoes in any way possible.
*6 red potatoes, peeled and cut into disks/round slices
*1/2 onion, sliced thinly
*2 Tbs olive oil
*~1 Tbs kosher salt
Directions: Preheat your oven to 400. On a skillet over medium-high heat, begin to caramelize onions in 1 Tbs olive oil. While this is happening, begin slicing your potatoes. Have a bowl of water next to you, so that when the potatoes are cut, you soak them in cold water to prevent them from oxidizing. This also removes some starch. Add a bit more olive oil to the pan if it looks dry, and add your potatoes to the pan with the onions. Salt them. While this is all cooking (stir/flip your potatoes every few minutes), beat your eggs with a whisk in a small bowl. When your potatoes seem soft, but not fully cooked (they will continue cooking in the oven), pour the potatoes and eggs into a WELL GREASED baking dish, round preferably. Pour the eggs over the potatoes and onions. Bake at 400 for about 20 minutes, or until eggs are firm.
Now I have some sugar cookie dough chilling in the fridge… Better go tend to that 🙂