Monday, January 18, 2010

I'm calling this a potato frittata?

The rain has let up for now and my mother in law has left so it's back to posting.
After the holidays I still had quite a few potatoes left that I  didn't want to go to waste, don't freak out I made this meal a few days after Christmas, so I thought I would attempt a potato dish my mom used to make that she learned from my Romanian grandmother, whom I was never able to meet, she died before I was born. Wow, was that like the longest sentence ever?  The original recipe is made using layers of sliced potatoes, eggs, onion, salt and pepper, cooked in a big cast iron skillet than put into the oven to completely cook through.  A squirt of ketchup on the side and you are good to go!  I would spell out the name but I don't know how to and as it is I don't think I was ever able to prounounce it correctly.  Anyhoo!  I guess you could call it a type of fritatta but it's really thick and frittata's are not 2-2 1/2 inches thick.  Although if you have a smaller skillet it would turn out thicker.  Anyways I guess it's more like a potato casserole or something.  I give up!

So my version is using spinach in it and it is not as thick as my moms.  Next time I will add lots and lots more potatos for sure!  It still tasted yummy and you could not tell it was missing the eggs.
Here is my version of a potato frittata, vegan style.
olive oil
1 large sweet or white onion sliced
3 cloves garlic, minced
8 large red potatoes, sliced
3/4 C. non dairy milk
19 oz. firm tofu
1/4 C. nutritional yeast
8 oz. frozen spinach, thawed and chopped
1 1/2 tsp. salt or to taste
pepper to taste

Preheat oven to 325.  In a large cast iron skillet add olive oil and then sautee onions, garlic until soft.  Add in potato slices and 1/4 tsp salt. and cook until starting to brown.  Stir in chopped spinach until heated through, turn off heat.

In food processor blend tofu, nutritional yeast until smooth.  Next add nutritional yeast, milk and s & p to taste. Once blended through stir into potato mixture, smooth on top.  You can brush on some olive oil if you wish before you put into oven to brown on top. 

Bake for about 50 min. -1 hr until top is firm, slightly brown and cooked through.


  1. vegan fritatta, yum! sounds so good.

  2. This looks great and this pic is making me hungry. The only thing that is keeping me back from making this right now is that I am out of potatoeS. YUMMMMMMMMMMY. I am a big potato fan

  3. Mmm, I'm all over this dish! I haven't made a frittata in perhaps years now, and never with potatoes, but I'm completely smitten with the idea. I'll definitely be trying that out asap.

  4. I love a good potato dish, and this looks like the best! What a beautiful recipe, can't wait to give it a try. Thank you!

  5. Mmm! This looks so comforting! My kinda dish! :)

  6. Thanks soo m uch for the sweet comment.. Im glad you found my blog, I look forward to following yours! That dish looks amazing.. I LOVE sweet potatoes.

    I got that mug (with the hummingbird) at a local pottery shop in NC, where I live. Its nice and big.. holds like 2 cups! :)

  7. it looks frittata like to me, JoLynn - and it looks darn delicious, too! mmmmmmm! i love anything with potatoes, nutritional yeast, 'fu, and onions - so count me in. ooooh, i can't wait to give it a go. thanks for another tasty recipe!

  8. That looks delicious. Potato at it's finest!

  9. Oh, wow! That looks like a Spanish potato tortilla, which is one of the things I really crave from time to time. Thank you so much for the recipe!