Breakfast for dinner. Big fan. It’s easy, I usually have all the ingredients on hand, and I will get a chorus of, “Yay! Silly supper!” when the kids find out what’s for dinner. This particular Potato Crusted Ricotta Frittata recipe is a go to because it doesn’t require more eggs than I usually have on hand at a given time. Even if I’m planning on making a frittata, and buy extra eggs, it seems like by the time I get around to cooking it I am always short the required amount of eggs. This recipe uses a reasonable amount you would find in the average family refrigerator, six. I can work with that.
Another reason I love this meal is the “inactive cooking” factor. You throw the potatoes and onions in the oven to roast, walk away. Throw everything in the pie plate, back in the oven, and walk away. It doesn’t even matter when this is finished cooking because it’s fine to eat anywhere from right out of the oven, to I’m-waiting-for-the-household-to-reconvene and it’s now room temperature. During the week I like to cook meals I can step away from and make sure it won’t be destroyed. Monday through Friday I am the queen of spastic cooking. Meaning, I attend to other simultaneous tasks, and volley back and forth between all those things until it all comes to a head, also known as dinner time. Then I collapse into my chair, and the kids all instinctively say, “Thanks for dinner, Mommy,” because my husband has burned it into their brains.
I’m sure all of our “simultaneous tasks” happening during dinner prep pan out a little different, but during this particular meal prep here is a list of what went down at our house…
- Tended to a giant goose egg on Finn’s head because “Baby” threw a wooden hammer at him. Subsequently, I dealt with an escaping Elliot in the time out chair. Every time I set him back down, he’d laugh at me. Isn’t a 2 year-old laughing at you during discipline the equivalent of them flipping you the bird?
- Steam mopped the kitchen floors (seems ridiculous I know, but this was by far the most pleasant and calming of extra tasks)
- Found two MIA TV remotes and used them to appease Elliot and Finn with a DVD so I could take a shower.
- Took a shower (and shaved my legs!) at 5 PM and changed from dirty day jammies into fresh night jammies.
- Made lunches for Clara and Nolan’s next day of school, and got together all the other miscellaneous B.S. that goes along with getting out the door in the morning like you are preforming a fire drill.
Who doesn’t love a multi-tasking meal? You can thank me when you are blissfully relaxing after the kids go to bed and you have nothing left to accomplish that day.
- 2 medium russet potatoes, sliced thinly
- 1 small onion, sliced
- 6 eggs
- 3/4 cup ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- olive oil
On a large baking sheet mix together thinly sliced potatoes and onions with a couple tablespoons of olive oil and season generously with salt and pepper. Try to arrange potatoes in a single layer so they will brown and crisp up.
Roast in a 400º oven for 20 minutes, flipping potatoes halfway through. Remove from oven when potatoes are crisp and golden brown. Turn down the oven to 375º
When the potatoes and onions are cool enough to handle, throw them in a greased pie plate. Take some of the potatoes and slightly overlap them around outer edge of the pie plate to from the crust.
Whisk together the eggs, ricotta, Parmesan cheese, and a little bit of salt and pepper until smooth. Gently pour over potatoes and onions in the pie plate, and drizzle a little olive oil on top.
Put back into 375º oven for 20-25 minutes until eggs are cooked through at center. Serve hot or cool and serve at room temperature.
Make ahead instructions: This can be made ahead in it's entirety and hold at room for a couple hours. Or, you can roast the potatoes and onions ahead of time, and hold at room temperature until you are ready to assemble and bake the frittata.