At the old Bean Blossom in Oxford, we worked with a limited inventory and a short menu. This was no ball-and-chain for our spontaneity. One morning, with no time to make crusts, we decided on quiches for lunch. So we made naked quiches, and they were beautiful.
These are called frittatas. (My Italian friend Olli says that’s what his gay cousin calls a roofie.) Most frittatas are just fried potatoes and eggs, the most basic dish imaginable. It’s also substantial (i.e., heavy), so unless you’re a real trencherman, a little goes a long way. I always add cheese, usually that Italian blend; if you’re a purist, freshly-grated Romano or Parmesan works, but anything will do in a pinch. This recipe is best made in a 9-in. skillet.
Peel and dice two waxy potatoes; you want about two cups. You can either pan fry these in hot olive oil with a minced clove of garlic or parboil, drain, and then fry. Either way, you want potato chunks that are cooked through and a bit crusty. Beat four eggs quite well, add to oiled skillet, and when eggs begin to bubble, sprinkle in the potatoes, stirring gently. At this point, I always add sweet peppers or spinach, then the cheese. Keep fiddling about until everything is mixed well, then pop in a hot over for about ten minutes.