Thankfully this recipe book is straight forward and simple. We love that right?! After making it today I was thrilled to discover it is super fast, easy to adjust to your specific likings and delicious. (we devoured the whole thing) Triple win. I have taken a few liberties with the recipe and will include my notes alongside the original.
Taken from "Dinner, A Love Story" by Jenny Rosenstrach
Total time: 25 minutes
|everything prepped and ready to go|
1 Tbs olive oil
2 Tbs chopped onion or shallots ( I used half of a yellow onion and it worked wonderfully)
salt and pepper to taste
Handful of fingerling potatoes, thinly sliced into "coins" like thick potato chips ( I used small golden potatoes since my grocery store had no fingerlings....next time I will cook them in two batches because the potatoes were one of our favorite parts and I want to amp them up)
8-10 grape tomatoes, chopped (I sliced them in half and squished them when cooking)
1 garlic clove, minced (the recipe does not tell when to add this, so I added it with the tomatoes)
2 cups washed and roughly chopped fresh spinach ( I used fresh basil...heavenly!)
4 eggs ( I always add one or two extra eggs when making dishes like this because I feel like it adds more fluff and rounds it out better)
1/3 cup crumbled feta, plus more for sprinkling on top
1 Tbs chopped fresh herbs, such as parsley or chives ( my chives had gone bad by the time I got to making this so I omitted the herbs)
Preheat the broiler. In a cast-iron (or ovenproof) skillet, heat the oil over medium heat. Add onions and salt and pepper and cook about 1 minute.
Push onions to the side of the pan and add the potatoes in a single layer. ( I would recommend removing the onions at this point and added them back when you place the tomatoes in. I burnt mine a bit due to me wanting my potatoes really crisp. ) Cook another 5 minutes, until the potatoes are crispy and mostly cooked through. Add tomatoes ( and garlic and onions-if you removed them) and cook, stirring for 1 minute. Add the spinach to the pan and stir until the leaves wilt.
|time to add the extra cheese and pop it under the broiler|
Whisk together the eggs, cheese and herbs in a small bowl. Pour the egg mixture into the pan and stir lightly to make sure the spinach and potatoes are evenly distributed. Let cook without stirring for about 2 minutes. When the eggs are mostly cooked around the edges, sprinkle more cheese on top and transfer to the oven. Broil for 1-2 minutes (sounds short...it is perfect!!) until eggs are cooked on top and cheese is slightly golden. Serve cut into pizza-like wedges.
|finished...and smelling so insanely good!|
Please let me know if you try this and what modifications you make. Enjoy!