Yukon gold potatoes (6-8 baby or 2 small), cubed and soaked in cold water, drained, dried
1 red pepper, diced
1 small yellow onion, diced
1/3 cup milk
1/2 cup goat cheese
parsely or other fresh herbs, chopped and divided
optional minced garlic clove and chili pepper
Sautee the cubed potatoes in 1 TBSP olive oil + 1 TSBP bacon fat over medium to medium-high heat for a minute or so, then add the diced onion and red pepper and about 1/3 of the chopped herbs. After a few minutes add salt and pepper to season, and optional minced garlic and chili pepper (fresh or dried). Reduced the heat to medium.
Lightly beat the 6 eggs with the 1/3 cup milk, about 1/3 more of the chopped herbs, and a pinch of fine salt. Add the crumbled goat cheese. I use local farmer’s market goat cheese with garlic and herbs whenever possible.
Once the vegetables just start to get some color, add the egg mixture to the pan. Quickly stir the eggs in with the vegetables to be sure they are all coated. Let the eggs set for several minutes until the bottom is brown and the top is just set.
If using a frittata pan, cover and flip, and cook until the bottom is brown and set. If using a skillet, place into a preheated 400F oven until the top is set.
Serve with the remaining chopped herbs, Greek yogurt or sour cream, and hot sauces.
Wine pairing: I recommend enjoying this dish with a Spanish wine – Albarino for white, or Temperanillo for red. The bacon fat and goat cheese in this dish make an otherwise white wine pairing very red-friendly as well.