Spanish Frittata

Oh dear! My husband is going to be away for a week and I can tell you it’s going to be a looooooooooooong week. I hate when we have to be apart, because he is not only my husband he is also my best friend, he makes me laugh all the time. I always tell him he is better than any comedy show. So to tell you the truth right now I feel a bit lost. Yesterday close to dinnertime I opened the fridge and thought about what to cook for dinner, I was probably in front of the fridge for 20 minutes, thinking about what to do and seriously considering having only some cookies or something like that. Then I spotted some veggies that needed to be used and some bacon, and voila …of course I decided to make a frittata, easy no fuzz Spanish frittata. But today I will probably have some guacamole and chips, and some cocktail with a little umbrella to cheer me up. (Sigh**)

Spanish Frittata

• 2 tablespoons vegetable oil
• 1/2 pound Yukon Gold potatoes, peeled, sliced 1/4 inch thick
• 4 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 ounces Bacon
• Cherry tomatoes
• Kalamata olives
• Goat Cheese
• 2/3 cup frozen peas, thawed
• 2 teaspoons truffle oil
• 1 tablespoon chopped fresh chives

Preheat oven to 375°F. Heat vegetable oil in large ovenproof nonstick skillet over medium heat. Add potatoes; cover and cook until tender, stirring occasionally, about 18 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Remove potatoes from skillet. Scrape out and discard any browned bits from pan. Cook the bacon until crispy remove and reserve it. Whisk eggs, salt and pepper in large bowl to blend. Pour eggs into same skillet. Arrange half of potatoes over eggs, half of peas, the tomatoes, goat cheese, and olives. Repeat with remaining potatoes, bacon and peas. Bake until puffed and set, about 15 minutes. Loosen edges and bottom of frittata with flexible spatula; slide out onto plate. Drizzle with truffle oil. Sprinkle with chives and serve.