Mediterranean Style Skillet Potatoes

Paul and Tom joined us at Killasonna Lodge last weekend (Memorial Day Weekend).  They really liked the potatoes, which I made to accompany the Frittata B for breakfast.  They also liked the “HomeWare” outfits that we brought for them from Adriana’s atelier in Buenos Aires. 

Potatoes
Olive Oil
Ham (preferably a honey ham), diced (optional)
Salt
Black pepper
Oregano
Thyme
Basil
Paprika
Hot pepper flakes (optional)

Bake or microwave potatoes; cool; slice into 1/4" thick rounds. Dice the (optional) ham.

Arrange the potato rounds on a cutting board and generously sprinkle with salt, pepper and spices (easy on the paprika).
Pour about 1/4 cup of olive oil into a skillet and turn the heat to medium high.
Place the rounds into the skillet, seasoned side facing skillet.  While browning, season the clean side generously with more salt, pepper and spices. Flip occasionaly so everything gets nicely browned.
Once browned, push the potatoes to one side of the skill and add the ham.  Use a spatula to turn the ham so it gets thoroughly coated with the oil and seasonings.

Note 1:  The potatoes soak up the oil, so add a little bit at a time, as needed, but be careful; you don't want the potatoes to be oily.
Note 2:  Be generous with the oregano, thyme and basil. 

Frittata B

Sunday, June 29, 2008. Carolyn and I started the weekend by taking Natalie, Julia, Elliot and Zoe to dinner at Sabor a Café on Friday night. Yesterday we did at a road trip, of shorts, to Madison, WI to attend Tom’s 60^th birthday party (see photo below). We awoke with the alarm clock set to nine. Glorious!  I made breakfast a little after two in the afternoon and it turned out perfect. I had been trying to make a frittata for years without scorching the eggs and always failed. This time it worked; miraculously and perfectly. I think adding water did the trick, combined with cooking over a moderate, somewhat low, heat. –jb

6 large eggs
1/3 teaspoon salt
Generous sprinkling of thyme leaves
¼ teaspoon crush red pepper flakes
¼ cup water
Olives (Provencal, if possible), without pits (about ¼ cup)
2 tablespoon Giardinara
Brie, cut into ten ¾” pieces
Gorogonzola, broken into 10 small pieces
Spray canola oil
10 cherry tomatoes

Spray a 12” skillet with three short bursts of oil.  Heat the skillet on low heat for several minutes.

Mix the eggs, salt and water well and pour into the skillet.  Place olives and small dollops of giardinera into the eggs, followed by the cheese and tomatoes, distributed somewhat evenly.  Sprinkle with thyme.  Cover and cook over slightly less than medium heat for about 8-10 minutes; until done.  Be careful not to scorch the eggs (i.e. the dreaded light brown crust under the frittata). If done correctly, the entire thing will slide out of the skillet in one large piece. Serve with toast and jam.

Note 1:  I have made this with a variety of adjustments.  Sometimes with olive tampenade substituting for the olives and giardinera, sometimes without Brie.  Add or subtract as you like, just be sure to cook slowly.  i.e. just below medium, covered.

Note 2:  What’s the difference between an omelets and a frittata?  On omelets is folded; a frittata’s ingredients are combined with the eggs.

Alfajores de maicena

Sofia (Maria’s daughter) shared this recipe when we visited in Magnolia Hotel in May, 2010.  The cookies are made from cornstarch, not flour. 

150 gr Butter
150 gr powdered sugar
3 egg yolks
500 gr  maicena (cornstarch)
10 gr baking powder
Vanilla
Dulce de leche repostero
Shredded coconut

Mix butter and sugar in processor for 5 minutes until smooth
Add 3 egg yolks, one at a time, and process
Add baking powder; process
Add vanilla; process
Wrap in plastic and allow to chill in refrigerator
Roll out and cut into circles with a shot glass
Bake at 180 deg. C for 10-12 minutes
Smear with dulce de leche
Coat edges with coconut