Pantry Cooking: Italian Potato Fritatta

I've been following along with the Eat From Your Pantry Challenge in hopes of keeping my grocery budget low this month and to use up all the odds and ends we have floating around here. One thing we've had TONS of is eggs (thanks to wonderful friends with chickens). Therefore, this recipe was born out of necessity. I had to do something with the 5 cartons of eggs in my fridge!

Italian Potato Fritatta

• 1 large or 2 med potatoes, peeled and diced (children are especially helpful with this!)
• 1 small onion, peeled and diced
• 1 tablespoon of butter
• 6 eggs
• 6 tablespoons of milk (3/8 c.)
  
• 1 cup of strong shredded cheese (I used baby swiss), divided
• salt, pepper and Italian herb blend to taste
• 1/4 c. salsa

Heat oven to 450. Melt the butter in an ovenproof pan over med heat. Cook the potatoes and onions covered, over med heat, until soft, stirring occasionally. Don't stir too often, you want the potatoes to get a crisp brown on some sides.

While the potatoes are softening, beat the eggs and milk together. Add 1/2 c. of the cheese to the egg mixture and stir well. Mix in the salt, pepper and Italian seasoning. When the potatoes are soft, pour the eggs mixture over the potatoes and shake to distribute evenly. Allow to cook, uncovered, until the edges are set, but the top is still runny.

Place the pan in the oven until the top is set, but not dry (maybe 5-7 minutes). Remove the pan and spoon the salsa over the eggs and top with the remaining cheese. Place the pan back in the oven until the cheese is melted. Remove from the over, cut with a spatula and serve immediately! Add some fruit and you have a very hearty meal!

To see other great recipes, check out Tasty Tuesday, Tempt Your Tummy Tuesday, URS at Life as Mom and Tuesdays at the Table!