Frittata with mushroom and potatoes

Every Olympics throws up heroes and villains. I am sure everyone has a pick of their favorites during the course of the Olympic games. My favorites are Dara Tores for her sheer will power and being an inspiration for everybody on the wrong side of the age scale. Usain Bolt the other, the joy with which he participates in his events and his celebration afterward. Swimming is also one of my favorites but the over the top coverage and focus on the Phelps phenomenon was just nauseating to say the least. Don't get me wrong his achievement is phenomenal alright and has to be held in awe but...

We had fun,

at the beach!

Now we are ready to,

head home!

Frittata is one of those things that I have been wanting to cook for a long time but never got around to it. Had half a dozen eggs sitting in the fridge a box of mushrooms and a potato which all needed to be finished up before vacating the beach rental. Frittata seemed the best way to use up all of them and also make a dish that everyone would like it. It has eggs and everybody around here loves eggs. We had it for dinner with some crusty garlic bread.

Serves: 4
Ingredients
1. 4 Eggs
2. 1 Large Russet Potato, cleaned peeled and cut into tiny cubes
3. 1 box of mushrooms (used Cremini Mushrooms) cleaned and cut into small pieces
4. 1/2 Medium sized red onion chopped fine
5. 2 -3 tsp black freshly ground pepper
6. 1 tbsp parmesan cheese
7. salt to taste
8. 4-5 tsp oil

Method
1. In a pan heat 2 tsp of oil and when hot add the potatoes and saute till they start to turn golden brown. Half way through add salt and some pepper powder. Set it aside to cool
2. In the same add another tsp of oil, saute the onions till translucent. Add the chopped mushrooms and cook till soft, add salt and pepper amd make sure there is no moisture. Set it aside
3. Beat the 4 eggs with some salt and pepper. Add the cheese and mix.
4. Grease a baking dish, transfer the potatoes and mushroom mixture into the dish.
5. Pour the egg mixture into the dish and mix with the fork.
6. Heat the oven to 350F and cook for 35 minutes.

Serve with some tomato pickle and any bread of choice.