At the old Bean Blossom in Oxford, we worked with a limited inventory and a short menu, but this was no ball-and-chain for our spontaneity. One morning we decided on quiches for lunch, and with no time to make crusts, we made beautiful naked quiches.
These are called frittatas. Most frittatas are just fried potatoes and eggs, the most basic dish imaginable. It’s also heavy; a little goes a long way. I always add cheese, usually that Italian blend, 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, add the cheese. Keep fiddling about until everything is well mixed, then pop in a hot oven until browned.