Purple Potato and Zucchini Frittata

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Purple Potato and Zucchini Frittata

Ingredients:

2 cups purple potatoes, scrubbed, cut crosswise into 1/3 inch thick slices
1 teaspoon salt
butter, about a half a stick for various parts of the recipe
1 cup zucchini, cut crosswise into 1/3 inch thick slices
3 scallions, thinly sliced
2 teaspoons each of chopped parsley, chive, tarragon, and chervil
12 eggs
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste

Preparation:

Put the potatoes and the salt in a pot and cover with cold water. Bring the pot to a boil and cook for 1 more minute. Drain and dry the potatoes.

In a 10 inch heavy skillet, sauté the blanched potatoes in a tablespoon of butter and a bit of salt and Naughty Nelly's Deadly Twelve Pepper Blend, until they are cooked. Remove the potatoes from the pan and set aside.

Cook the zucchini in a tablespoon or so of butter until just done. Season and remove from the pan. Toss the scallions into the hot pan and toss until lightly browned adding a bit of butter only if necessary. Remove and set aside. Clean out the pan so you can build the frittata in it.

Preheat your broiler.

Combine the eggs and a bit of salt and Naughty Nelly's Deadly Twelve Pepper Blend in a large bowl and whisk briskly until the eggs are pale and foamy.

Return the skillet to the stove over medium high heat and add the butter, coating the pan thoroughly. Add the eggs and stir with a wooden spoon like you were making scrambled eggs. (Do not make scrambled eggs) Once they begin to set, stop stirring, reduce the heat and top the eggs with the potatoes, zucchini, scallions and herbs and let the frittata cook slowly until the eggs are almost totally set.

Put the pan under the broiler and let the top begin to brown a bit. Remove the pan from the oven and serve at once, being very cautious of the hot pan.

CHEFS NOTE: If you happen to have a few mushrooms or a bit of red onion, you could add it to this recipe, remembering to sauté them first, just we did with the zucchini.

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