'10

a sip. a kiss.hope.
closing the night with cheer
a new day; New Year




















Potato Frittata – yields 6 servings
1/4-pound Yukon gold potato – thinly sliced
2 tablespoons olive oil
6 whole eggs
1/4-cup sour cream
2-tablespoons thyme leaves – chopped
Few dashes of hot sauce
1/2-cup grated Parmesan, asiago or manchego cheese
Salt and freshly ground pepper to taste


Preheat the oven to 300 degrees.

In a work bowl beat the eggs, sour cream, thyme, hot sauce, cheese and salt and pepper to completely combine.

Heat an eight-inch cast iron skillet over a high heat, and add the oil. Lay the potato slices down in a concentric pattern. Allow the potatoes to cook until they just start to brown.

Pour the egg mixture over the potatoes, and let the eggs cook until the edges start to set. Then put the pan in the oven, and cook for 15 minutes. Remove from the oven and allow the frittata rest for 5 to 10 minutes before serving.