potato and smoked mozzarella frittata
It's crazy to me that the last time you went to check out the World's Longest Permanent Bar - the Beer Barrel Saloon, in Put-in-Bay on South Bass Island, Ohio, of course - you didn't stop in Port Clinton to buy some cheese at Cheesehaven. You should have! Their cheese is great!
Didn't you see the signs on the side of the road? I find it hard to believe you missed them. They are very noticeable! They said something like, "Area's Largest Wine Display!" or "Cheesehaven's Famous Pure Beef Link!" or "125 Kinds of Cheese!" Not ringing a bell?
Well, if you had paid more attention and stopped, you would have had some excellent cheese. The best smoked gouda in the universe, in fact. And their famous stinky beer cheese. And their awesome horseradish cheddar.
The only thing is, the guy behind the counter can be a bit cranky. But that's just his schtick. It's part of it. He'll yell at you, but then he'll put a free chunk of cheese in your bag. Oh, and the place is a little stinky too. It doesn't smell much different from the drive-through African Safari Wildlife Park just up the road. I mean, it IS a cheese shop. But it's the smell of stinky cheeses mixed with smoked fish and meat. And refrigeration. And ribs. And cardboard. And mustard. And sweaty tourists. It's fine, stop complaining.
While you are there, pick up some smoked mozzarella for this frittata. Sadly, mine is not from Cheesehaven. I actually haven't been back to Cheesehaven in a few years. I'll get back though, on my way to the World's Longest Permanent Bar. And now you'll stop as well, right?
potato and smoked mozzarella frittata
ingredients
+ 6 eggs
+ 1/3 cup milk
+ 1/2 tablespoon minced chives
+ salt and pepper, to taste
+ 2 tablespoons butter, divided in half
+ 3 or 4 medium potatoes, medium-dice
+ 1 clove garlic, minced
+ 6 to 8 ounces smoked mozzarella, sliced (about one ball)
recipe
Preheat your broiler.
In a medium bowl, whisk the eggs, milk, chives and salt and pepper together until combined.
In a medium sauté pan, melt one tablespoon of the butter over medium heat. Add the diced potatoes and cook until just before tender, about 8 minutes or so. Add the garlic and sauté for about 2 minutes more. Add the second tablespoon of butter and sauté until just melted. Reduce heat to low.
Pour the egg mixture evenly into the pan. Scatter the sliced mozzarella over the eggs. Cook over low heat until the eggs are just set, yet runny on top, about 4 to 5 minutes. Remove from heat.
Place the pan under the broiler for 3 to 4 minutes, until the top is set and browned. Remove from heat.
Cut the frittata into wedges and serve immediately.
makes six servings (serves about 2-3 people)
