Potato and Egg Frittata
Another breakfast in our Italian household was potatoes and eggs, we loved it. None of us really had a clue how tough money was back then, especially not by the way we ate. We didn't know that mom was trying to stretch the budget, and who cares it was great! These were dishes we had at the end of the month when money was tight back in the 1950's. It was all that the family could afford to eat left in the house, and if we were lucky enough we had it on bread or mozzarella on top for a real treat. Three kids to feed and two adults, this went a long way and we loved it and still think its fabulous and was made with love like everything else they cooked..... Looking back now on how creative my mom and grandma were, we look at these foods as the best cherished memories of our Italian heritage of foods growing up. The simple foods in life are the finest of all and most satisfying..
A pretty simple recipe a very delicious breakfast, lunch or supper.
4 eggs beaten with three tablespoons of water
1/4 cup of canola or more to cover the bottom of a small fry pan,
you also can use canola and olive oil mixed.
2 extra large potatoes peeled and cut into squares
1/2 cup whole milk mozzarella cheese sliced shredded
Salt and pepper to taste
In a medium size frying pan cover bottom of pan with around 4 tablespoons heat oil. Fry potatoes until light brown in color. Remove drain on paper towels. Pour eggs with reserved, 2 tablespoons of oil in hot pan cooking one side. Add potatoes back on top. Flipping once. Top with mozzarella, if your not ready to eat, put this in a warm oven till your ready to eat. You can serve with bacon on the side, sausage, ham. Serve in a sandwich or with Italian toast.