Back in college, Saturdays in the Fall used to be all about football. And football started first thing in the morning. It’s very important to get a few hours of tailgating in before the noon kick-off. So that means kegs and eggs. Yep, beer and breakfast. I’ll admit the first beer doesn’t go down so easily, but you get used to it after the first one, and you’re definitely enjoying it by the second or third. Some girls started with mimosas, but I’m a beer girl.
Last night I was cooking the potatoes and onions for my frittata when they began sticking to the pan. I didn’t want to add more oil and I didn’t have any chicken stock handy. Water is flavorless, and I needed something to help the potatoes and onions soften. Then that Corona in the fridge caught my eye. I promptly poured 1/3 of the bottle over the potatoes. The pan deglazed, the potatoes softened and a nice beer-y smell filled the air. Kegs and eggs anyone? Yes, please.
The roasted tomato salsa was a perfect match for the Corona-spiked frittata. It would also be darn tasty with some tortilla chips. I encourage you all to regress to those college days and try some kegs with your eggs.
Potato & Spinach Frittata
2 tbsp. olive oil
1 large (or 2 small) yellow onion, thinly sliced
3 medium red potatoes, thinly sliced (or run through a mandolin, or run along the side of a box grater – my method of choice)
1/3 of a bottle of Corona (or any other light-colored beer)
2 handfuls of spinach, washed and patted dry
8 eggs, beaten
1.5 oz. cheddar cheese, crumbled (I used Cabot 50% Light)
1 tsp. coarse salt (or to taste)
Preheat your broiler to 450°. Place a large skillet on medium-high heat. Once it’s hot, add the oil, then the onions and potatoes. Stir until the potatoes and onions are coated in the oil and cook for about 5 minutes. At this point, the onions and potatoes should have softened a bit and begun to stick to the pan. Pour the Corona into the pan and use a wooden spoon to scrape the browned and stuck bits off the bottom of the pan. Continue cooking for 8 – 10 more minutes, or until the potatoes are cooked through and the onions are translucent.
Next, add the spinach and mix well. Add the eggs and gently shake the pan so that the eggs are evenly distributed over the potatoes, onions and spinach. Sprinkle the cheese over the eggs and continue to cook, without stirring, for 3 minutes, or until the edges turn opaque and bubble slightly.
Move the skillet to the oven and broil for 5 – 7 minutes, or until the eggs are set (they don’t jiggle when you shake the pan) and the cheese is slightly browned. Remove from oven and let stand for a couple of minutes. To serve, cut into wedges, top with roasted golden tomato salsa (optional) and serve with 2 warm corn tortilla (also optional).
Makes 4 entree portions. (More if your appetite isn’t as large as ours.)
Roasted Yellow Tomato Salsa
Tastes delicious over a frittata, or with tortilla chips.
1 tsp. olive oil
1 serrano pepper, minced and with seeds
1 pint golden grape tomatoes, halved
1 cup coarsely chopped cilantro
juice of 1 lemon
Preheat the broiler to 500°. Line a rimmed cookie sheet with foil and add the tomatoes and serrano pepper and drizzle with the oil. Place under the broiler for 20 minutes, or until the tomatoes are roasted and browned. Remove to a bowl and let cool.
Once the tomatoes have reached room temperature, add the cilantro and lemon juice. Serve with tortilla chips or over your favorite frittata.