"The egg can be your best friend if you just give it the right break." - Julia Child
*Cooking* in an RV, however, can be tricky. It takes a certain amount of strategy, creative use of space & surfaces and removing the battery from the smoke alarm before you start cooking. I am typically very grateful for how sensitive that thing is but I swear it starts screaming as soon as the pan's hot.
I have a tiny 3 burner stove, about 2 feet of counter space and the responsibility to conserve propane, so cooking takes some thought. Cooking meat is stressful because avoiding cross-contamination is a *serious* challenge. Above all, however, I have Minnie Mouse's fridge and 5 adult appetites to appease. My biggest challenge is keeping enough food on hand without spending a fortune. I was so used to buying in bulk to save money and now I find myself really having to think hard about keeping the kitchen frugal while buying small sizes of everything.
One of my favorite solutions? Eggs. They don't take up much space, they are unlikely to spread salmonella all over the counter and they are cheap. Bonus points for the fact that my mom has chickens and hubs can buy eggs from her happy hens and bring em' to me. Love that.
This frittata is cooked completely on the stove-top, which isn't the "right" way, so to speak. It is the easy way, however. It is also the most practical way for me as an easy-bake RV oven owner and to be truthful, I prefer the texture of a stove-top frittata to a baked one. Maybe this isn't technically a frittata but I'm going to call it that anyway.
It's a darn good one at that.
Feel free to swap the spinach with another veggie, use a different cheese and add or take away seasonings. Sometimes I throw in arugula or cilantro, other times I double the cheese and add bacon. I trust you to make something you love using the recipe as a guideline.
Serve with toast and maybe some fruit and you've got a great meal!
Spinach and Potato Frittata
3 medium russet potatoes (or 6 small red), sliced very thin
1/3 cup half n half
3 TBSP high heat oil (olive will burn)
2 TBSP butter
1 tsp minced garlic (I like the one from Trader Joe's)
2 cups (or so) fresh spinach
1 cup Mozzarella cheese
salt and pepper to taste
sliced spicy pepper such as jalapeno (optional)
chopped cilantro or parsley (optional)
In a medium skillet with a lid (I prefer the 10.25 in cast iron and use the dutch oven lid but if non-stick is your jam, go for it. I don't recommend stainless for this as it sticks horrendously), heat the oil over medium heat. Add the potatoes, and stir to coat completely. Add the chili pepper now if you're using it. Season with salt & pepper. Reduce heat to medium low to prevent the potatoes from burning, cover and cook 10 minutes.
Potatoes should be relatively tender at this point. If they are still too firm, cook 3-5 more minutes, keeping an eye on them. Whisk your eggs and half n half together while you wait.
Ones potatoes are tender, turn heat up to medium again.
Add garlic, and saute quickly. You don't want it to burn!
Now, rapidly add your spinach and stir until it is *just* wilted. No one likes slimy spinach.
Add the butter, stir to melt and coat the pan and immediately add your eggs.
Sprinkle with the cheese, a little more salt and pepper, and pop the lid on the skillet.
Cook for 7-10 minutes, checking after 7 minutes and watching closely thereafter. Take a spatula and carefully check the bottom to be sure the potatoes aren't burning.
My frittatas usually take about 15 minutes. A different pan and/or larger cook top may cook it faster.
Allow the frittata to sit for at least 5 minutes before attempting to serve so you'll get that pretty, cohesive slice. So gratifying.
Top with cilantro or parsley to make it look fancy. Obviously, I didn't. Ha!
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