Breakfast Flop / Failed Frittata
Pretty, isn’t it? What you can’t see is that it was still a little runny underneath, so when I tried to turn it over onto a plate like a Spanish tortilla, it all fell apart. I had to return it to a non-stick pan to turn it into scrambled eggs.
This was supposed to be a potato/spinach/ham/cheddar cheese frittata/tortilla-hybrid. However, mistakes are always learning opportunities. Now I know that mandolined potatoes stick together and I should probably slice them by hand so that they’re easier to work with. I should also cook it on the stovetop for a bit so that the bottom layers will set before I put it in the oven to broil.
It tasted good, but didn’t end up working out the way I had intended…this time. At least I FINALLY used the cast iron skillet I bought in NYC this summer…I lugged it from the Chelsea market all the way up to the Upper West Side and then hauled it back to Chicago with me!