Bodega Brunch

frittata-3What to do when your son texts last minute he’s free for brunch on a sleety cold Sunday? And there’s no food in the house? Go to the corner bodega. Potatoes. Chicken andouille sausage. Cheddar cheese. Red pepper. Red and yellow onions. Eggs. Okay. Maybe Starbucks across the street for fresh squeezed OJ.

Skillet Frittata & Fried Potatoes:

Peel and quarter 3 large russet potatoes. Par-boil until fork just slips in. Drain and dry. In one large non-stick skillet heat olive oil and brown 1/2 large yellow onion, sliced. Cut potatoes into 1″ chunks and add to the onions. Brown on high heat, tossing. Then press down and let crisp on one side. After several minutes, turn and brown to crisp on the other side. Season with salt, pepper, garlic powder, thyme and paprika. Re-heat when frittata is done.

In a cast iron large skillet, heat olive oil and a pat of butter. Brown chopped red onion, red bell pepper; slices of andouille sausage. In a large bowl fold together 6-8 eggs and 3/4 cup plain yogurt, cracked black pepper. Pour over browned onions, peppers, sausage. Shred cheddar cheese on top. Let eggs set on the bottom over medium heat. Meanwhile put oven on high broil. Place skillet under broiler until puffy and brown on top. Serve in wedges with fried potatoes and fresh squeezed OJ alone or in a Champagne Mimosa.

Advertisements