Salami and Potato Frittata

I love frittatas. They're relatively quick and easy. They're great for breakfast, lunch, or dinner. You can put just about anything in them and they'll be fantastic. All you need is eggs, cheese, and whatever you happen to have languishing in the fridge/pantry. Some of my favorite ingredients are spinach, broccoli, chopped bell peppers, mushrooms, ham, bacon... but pretty much anything goes. This time, I had some sliced dry salami left over from Christmas meat and cheese platters, a hunk of mozzarella, a large bag of potatoes, and a random Roma tomato. I don't normally put anything on them as a topping, but the diced tomato dressed with red wine vinegar and Dijon mustard was a perfect addition of fresh flavor to the richness of salami and cheese. Served with your favorite salad (Fresh Express Pear Gorgonzola Salad Kit pictured here), it makes a hearty, delicious meal in almost no time!

This recipe is EXTREMELY flexible. Use whatever variety tomato, potato, onion, and/or cheese you happen to have on hand.

Salami and Potato Frittata

1 C. finely diced tomato 

2 t. red wine vinegar

2 t. Dijon mustard

2 t. extra virgin olive oil

pinch kosher salt and black pepper

Combine all ingredients; set aside.

1/4 lb. thinly sliced dry salami, cut into 1/2" pieces

1 T. oil

4 small-medium potatoes, diced (about 3 C.)

1 C. chopped onion

1 1/2 C shredded cheese

10 large eggs, beaten with a pinch of salt and pepper

Preheat oven to 375°. Select a large saute pan with an oven-safe handle. I used to exclusively use one of my cast iron pans for frittatas, but recently discovered even my cheap non-stick pan handles are oven-safe to at least 375°. Who knew? On stovetop, cook salami over medium-high heat, stirring frequently, until just beginning to crisp. Remove and drain on paper towels, leaving as much rendered fat as possible in the pan. Add oil, potatoes, and a pinch of salt and pepper to pan; cook over medium-high for about 5 minutes, stirring frequently. Add onions and continue cooking until onions are translucent and potatoes are starting to brown, about another 5 minutes. Remove from heat. Sprinkle salami pieces and cheese evenly over potato mixture. Pour in beaten eggs. Place pan in oven and cook until eggs are set, about 7-12 minutes. Cut into wedges and serve with a tablespoon or so of the tomato mixture. It's just... that... easy!