Tuesday, November 20, 2007

Halibut, Potato, and Havarti Cheese Frittata

It is trying to snow at the Orcas Island house this morning. Snowy slush is twirling to the ground but, to my disappointment, it melts on contact. I am off to the ferry and back to Seattle this afternoon. TEB and I created our first recipe together last night and it turned out to be so yummy that that we can it for breakfast this morning. The weekend was jam-packed as various groups of TEB’s family arrived at via plane (with floats and without) and ferry.

We lucked out and got to spend 1 night with just us at the house. After all festivities, we did not put any thought into what groceries were left at the house after everyone had gone. Around 7 pm and mid-screening of The Departed (decent but graphically violent, sorta like the Sopranos), we were starving. A quick food check revealed that supplies were low and strange. I was wishing that we could use one of those ingenious online programs where you enter the ingredients you have: 1 dozen eggs, havarti cheese, 1 potato, green onions, frozen bacon bits, ~4 ounces of Cajun seasoned halibut, and soy milk. And it thinks - hmmm... perfect for FRITATTA!

I have made frittata only once a few years ago. I did not really remember how to do it so we just made it up. This recipe is all about leftovers and using whatever you have in your pantry. Scour your kitchen and improvise.

Halibut, Potato, and Havarti Cheese Frittata
Chop up potato into bite size pieces and fry with a bit of olive oil, the bacon bits, and the green onion. Season the potatoes with salt, pepper, and powdered garlic. Whisk 8 eggs in a bowl, add 1 tsp of curry powder and a few tablespoons of soymilk – keep whisking. De-bone the halibut, flake, and fold into the egg mixture. Preheat the oven to a broil. When the potatoes are done (fork tender), heat 1/2 tablespoon of butter in a frying pan (use a pan that can also go into the oven) that has enough lip so that your frittata can double in height. Pour egg mixture into the hot frying pan. Then add the potatoes. Do not stir but just watch closely.

I am not exactly sure how you are supposed to know when to throw the entire pot into the broiler. We, erh TEB, tested with a fingertip the temperature of the eggs and the firmness of the bottom. When the frittata was still liquid on the top but warm we put it in the broiler for about 5 minutes. Really you should just watch it while it is in there. You are looking for the frittata to rise up and become a golden brown. When the top looks satisfactory to you, take it out and sprinkle with havarti cheese. You can serve it immediately or put it in the fridge overnight and reheat in the oven at 300 degrees. Servings ~4.

No comments: