potato fritatta with feta and scallions p.39

Bruce made this delicious fritatta the other night for dinner. He started with a mise en place of the key ingredients. This is not a vegetarian dish, as we had to first fry up the bacon. As the cookbook suggests, we used a really good, thick cut bacon cut into match sticks. It was tasty.

This was all done first on the stove in the cast iron skillet. After the potatoes were done, the whole recipe was assembled in the skillet and then finished in the oven. We both thought the potatoes being started in the oven, rather than slowing the cooking process of the fritatta, was a good one. They were moist and delicious in the dish, particularly since they had crispy tops from the oven baking even if they were not on the top of the dish. Bruce did modify the recipe, using none of the added oil and half the bacon grease. Probably it would benefitted from some of the olive oil. From a flavor perspective, while the bacon was good, Kathy thought that adding olives would provide some additional dimension to the dish. Also, the scallions did not at all overpower the dish and were quite delicious. Probably just the right amount.