Zucchini-Potato Frittata

Despite the heat, turned on the oven today to make this. I'd never successfully made a frittata before, because we never had a pan that was both stovetop- and oven-safe. Just dawned on me that the Dutch oven would work! The tall sides make it difficult to remove the frittata in one piece, but it works just fine to cut it into quarters or thirds and lift the pieces out. The texture of this is lovely.

Zucchini-Potato Frittata

6 eggs
1/4 cup plain Greek yogurt
1 medium zucchini
1 medium-large Yukon gold or white potato (the waxy kind)
Plenty of fresh basil or another herb
salt, pepper
1 tbsp butter

Preheat the oven to 350.

Cube the potato into half-inch cubes. Boil until nearly done; while it's cooking, cut the zucchini into thin half-moons. When the potato is nearly done, add the zucchini and cook one minute longer. Drain the vegetables and reserve.

Beat the eggs with the yogurt, salt, pepper, and basil until smooth (the yogurt will want to be lumpy for a while). Heat the butter in a skillet, Dutch oven or other oven-safe pan over medium heat until it begins to bubble. Add the vegetables and immediately add the egg, mixing with a wooden spoon to make sure the vegetables are evenly distributed. Cook on the stovetop until it's beginning to set, about 30 seconds. Transfer to the oven and cook until the center is just set -- in my Dutch oven, that took about 20 minutes, but it will vary depending on the size of your pan. Cut into wedges and serve either hot or at room temperature.

Serves 2-4.

Spicy Chickpea and Potato Soup

I've been cooking a lot of late, but nothing entirely new: a week where everything I cooked had cilantro green sauce in it, a lot of cooking from recipes, etc. But I finally made up a new recipe, and it is one of my favorite new recipes ever.

Spicy Chickpea and Potato Soup

4 cans chickpeas, rinsed well and drained
3 medium-large red potatoes, peeled and diced
1 very large sweet onion, diced
1 large red bell pepper, diced
3 cloves of garlic, chopped
6 oz. tomato paste
4 1/2 cups water (approximate)
1 tsp sweet Pimenton de La Vera (smoked paprika)
1 tsp dried oregano
1/2 tsp dried rosemary
1/2 to 1 tsp black pepper
VERY SMALL dash cayenne
3 tbsp olive oil
salt to taste

In the bottom of a large pot, saute the onions and bell pepper in the olive oil until the onions are translucent and beginning to be soft, about 7 minutes. Add the garlic and the Pimenton de La Vera, and cook until fragrant, about one minute. Add the chickpeas, 3 cups of water, potatoes, and spices. Bring to a boil; turn the heat down to a low simmer and simmer covered about 2 hours, stirring occasionally, until the potatoes are soft but still in cubes. You will probably have to add the rest of the water after about an hour and a half. Serve immediately with good crusty bread.

Serves about 5 as a main dish.

Potatoes Vinaigrette

I've been yearning for a little taste of spring--can't be that far off, because the grocery store finally had some good-looking vegetables. This is my basic potato salad recipe. It's good cold in the summer, but it's even better served warm in the winter.

Potatoes Vinaigrette

4 medium-sized red potatoes (or other new potatoes, or Yukon gold potatoes)
4 scallions, cleaned and diced (white part and some of the green)
2 tsp Dijon mustard
2 tsp cider vinegar or lemon juice
2 tbsp olive oil
salt to taste
2 pinches dried rosemary
1 pinch dried thyme

Scrub the potatoes and cut them into eighths. Boil until just tender (I like mine more al dente than most people do, but in any case you do not under any circumstances want them to be mushy). Drain.
Meanwhile, combine mustard, oil, vinegar, and spices in a small bowl or Pyrex measuring cup (because it pours easily). Whisk thoroughly with a fork until incorporated.
Combine potatoes, green onions, and dressing in a bowl. Toss to coat. Serve immediately or chill and serve cold.

Serves 4 as a side dish or 2 as a main dish (though probably no one but me would eat potatoes as a main dish).

Dosa-Inspired Potato Omelet

This is all delicate crisp crust and fluffy center, and the potatoes are spicy and turn a lovely yellow. I will definitely make this again (though perhaps with three eggs).

Dosa-Inspired Potato Omelet

2 medium-sized red potatoes, in large dice
1 tblsp butter plus more as necessary
2 eggs, separated
1/2 tsp fennel seeds
1 tsp cumin
1/2 tsp black pepper
good pinch cayenne pepper
good pinch turmeric
1 tblsp brown mustard (or mustard seeds if you have them)
salt to taste

In a saucepan, melt the butter over medium heat. When hot, add the spices (except mustard, but do include mustard seeds if using) and fry about 40 seconds. Add the potatoes and mustard. Cook, covered, over medium heat, stirring and turning regularly, until nearly tender (about 15 minutes). Turn off the heat but keep warm.

In a large bowl, beat the egg whites just until they hold a firm peak. In another bowl, beat the yolks until lemon-yellow. Gently fold the yolks and whites together.

Spoon the eggs over the potatoes in the pan, being sure that all the potatoes are covered. Cook, covered, on medium heat until the tops of the eggs are nearly dry, about 10 minutes. Lift out of the pan with a spatula. Slice the omelet in half, and place on half atop the other so that there is a crisp crust on top but the inside is soft and fluffy. Cut in half and serve immediately.

Serves 2 with a green salad and bread, or 1 on its own.