potato & spinach frittata w/ roasted golden tomato salsa
Back in college, for sale 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.