Potato Italian Frying Pepper Frittata and How I Learned to Swear in Italian

One of my earliest and fondest food memories is that of my grandfather making frittata. It wasn’t the taste of this hearty, Italian omelet that made such an impression, although that was always wonderful, it was the excitement surrounding “the flip.”

Traditionally, a frittata is cooked about three-quarters of the way, flipped over on to a plate, and slid back into the pan to finish cooking the other side. It’s an hot, slippery exercise fraught with danger, and more than one of his magnificent creations ended up a broken mess. Come to think of it, this is where I first learned how to curse in Italian.

The funny thing is, as long as you have a broiler to finish cooking the top, which he did, you don’t need to flip anything. Just pop it in for a few minutes to firm up the eggs, and brown the cheese, and you’re ready to eat. So, why did he insist on the always risky flip-n-slid?

I’m not exactly sure, but I imagine it was because his father flipped frittatas, and so did his grandfather. That’s just the way they were done, so that’s how he did it. Regardless whether you’re flipping or not, this rustic egg pie was invented for late summer’s vegetable bounty.

If you can fry it in olive oil, it tastes great in a frittata, especially leftover vegetables that would otherwise end up in the trash. It’s also amazing with any kind of summer squash. Just remember that the veggies need to be tender before the eggs go in, since they cook so fast. I hope you give this “memorable” recipe a try soon. Enjoy!

Ingredients for 4 servings:

12 large eggs

1 tbsp olive oil

6 slices of bacon or pancetta

1 1/2 cups sliced peppers

1 1/2 cups cubed, cooked potatoes

OR about 3 cups of any summer veggies

dry or fresh herbs to taste

salt and pepper to taste

hot pepper flakes to taste

2 oz crumbled feta cheese

*Remember to drain oil before adding potatoes and eggs!

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Potato Pancakes – Delicious But They Go Right to My Thighs

There are few foods I enjoy eating more than a plate of crispy-edged potato pancakes. Unfortunately, Ive been trying to limit my carbs lately (I just cant let go of my dream to become a famous underwear model), so seeing all these amazing Latkes recipes that pop up during Hanukkah is really hard.

Anyway, just because Im not partaking doesnt mean you have to deny yourself this exquisite pleasure. Below youll see my version, which has always received rave reviews. These are garnished with smoked salmon, but my favorite way is to simply enjoy them topped with applesauce and sour cream. This is an older post, so use the link below the video for more info and the ingredients. A happy Hanukkah to all those celebrating, and as always, enjoy!



Click here for the original post and ingredient amounts.

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Oven baked potato wedges with caraway seeds

I love caraway seeds, thats not a secret. There have been roasted beets with caraway seeds, shaken cucumber salad with caraway seeds, creamy beetroot soup with horseradish and caraway seeds, caraway-infused sauerkraut braised in beer, easy cheese crisps with caraway seeds - to name just a few. And one of my old favourites that has recently enjoyed a comeback, is a recipe for oven-baked chips with caraway seeds.

So heres what you need to do.

Take your favourite roasting potato (I use a variety, Laura, which has a thin pink skin and dark yellow flesh - Estonians like their potatoes to be yellow, not white inside), scrub very clean and cut lengthwise into wedges (four is plenty). Place into an oven tray, preferably large enough to snugly fit the potatoes in one layer. Drizzle generously with oil (and give them a good stir, so theyd be covered with oil), season with sea salt and caraway seeds.

Bake for 35-45 minutes (the timing really depends on the size and variety of your chosen potato) at 200 C/400 F, until the potato wedges are soft inside and crisp & brown outside and a lovely smell of caraway seeds has filled your kitchen. Sprinkle with some extra sea salt, if necessary.

Serve as a side dish with some meat, or simply dip them into some nice sour cream. Mmmmmm....

Ahjukartulid köömnetega

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Janssons Frestelse aka Janssons Temptation a tasty potato gratin from Sweden

Janssons frestelse, 2011

Did you know that the ansjovis in Janssons Temptation, the ever-popular creamy Swedish potato gratin, is not anchovis (Engraulis encrasicolus), but sprat (Sprattus sprattus)? Sprats in brine have been called ansjovis in Sweden since 17th century, which is obviously rather confusing for an English-speaking recipe translator. Thats why you see anchovies in most English recipes. However, the Swedish ansjovis are pickled in a rather sweet brine, so substituting regular anchovies wouldnt give you the same flavour sensation. Itd be still a tasty potato gratin, but not the same..

Luckily you can find Swedish ansjovis at the food aisle of your nearest IKEA - alongside cloudberry and lingonberry jam and gingerbread cookies.


(For my readers in Estonia - I used "Kipperi anšoovis" - a sprat preserve with a highest sugar content).


Janssons Frestelse
(Janssoni kiusatus)
Serves 6


Janssons frestelse, 2009

1 kg potatoes, peeled and cut into thick matchsticks
3 large onions
100 g spiced and pickled Swedish ansjovis (sprat filets)
500 ml (2 cups) whipping cream/heavy cream
3-4 Tbsp breadcrumbs
butter
salt and freshly ground black pepper

Peel the potatoes and cut into thick matchsticks (I used my food processor for that).
Peel the onions and cut into thin slices. Fry in butter for about 5 minutes, but do not brown.
Butter a large oven dish, spread half of the potato over the base. Cover with fried onion slices, place ansjovis filets on top.
Cover with the rest of the potatoes. Season moderately with salt and pepper.
Pour over the cream - you may need a bit more or a bit less - it depends on the size of the dish youre using. You want the cream to almost cover the potatoes.
Sprinkle breadcrumbs on top and dot some butter slices over the breadcrumbs.
Bake in a preheated 220 C oven for about 1 hour.
Remove from the oven, let cool for about 5 minutes, then serve either alongside a green salad or a meat roast.

This recipe was also included in my second cookbook, Jõulud kodus ("Christmas at Home"), published in Estonian in November 2011.

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Cheesy Potato Casserole

   This Potato Casserole is a mix between the one my Mom used to make, and one I found on the bag of my frozen hashbrowns a few years ago. This is a perfect side dish to any ham or chicken dinner. Ive even made it for breakfast. It is very comforting and yummy. I actually decided next time I make it, Im going to throw in some chopped ham, and itll be a complete dinner in itself. I love it when you can turn a side dish into a main course with hardly any effort! With our hectic schedule, I am always trying to think of ways to make dinner time easier!

Cheesy Potato Casserole

1 (2 lb) bag of frozen Hashbrowns (shredded or diced)

2 cans Cream of Mushroom Soup

1 (16oz) container of Sour Cream

1 small Yellow Onion, chopped OR 1 bunch Green Onions, sliced

2 cups shredded Cheddar Cheese, divided

Salt and Pepper, to taste

1 cup Corn flakes, crushed

2 Tablespoons Butter, melted

1-2 cups diced Ham (optional)

DIRECTIONS:  Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.

In a large bowl, mix together cream of mushroom soups, sour cream, onion and 1+1/2 cups of the shredded cheese. Mix together well. Season with salt and pepper.

Add in frozen hashbrowns, and chopped ham (if using) and mix all together well. Pour mixture into the prepared baking dish.

Bake uncovered, for 45 minutes.

While potatoes are baking, mix together the crushed corn flakes, melted butter and the last 1/2 cup of shredded cheese.

When potatoes are done, remove from oven and sprinkle the top evenly with the corn flake mixture. Place back into oven and bake another 15 minutes or until top is golden and bubbly. Let stand 5-10 minutes before serving.

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