So it’s no secret that I love brunch, and this was one of those brunches that came together with just leftovers from the fridge, but that happened to also be from one of my favorite cookbooks, My Paris Kitchen.
Truly simple to throw together, you just need some eggs, feta, basil, paprika and scallions.
- Heat the oil in a 10 in cast-iron skillet over medium heat. Add the potato cubes and 1 tsp of the salt. Cook, stirring frequently until the potatoes are tender and cooked through, about 12-15 minutes.
- A few minutes before the potatoes are done, add the scallions and cook until they are wilted.
- Preheat the oven to 450 degrees F.
- Mix the eggs in a bowl with the remaining 1/4 tsp salt and the paprika. Stir the basil into the eggs and pour the mixutre over the potatoes in the skillet.
- Crumble the feta over the potatoes, and press the pieces down gently with a spoon. Cook the “tortilla” or fritatta until the bottom is golden brown and well set, rotating the pan from time to time as it cooks. It will take 15-20 minutes.
- When the crust is browned, slide the skillet into the oven and let it cook until the eggs are set, about 5 minutes.
- Remove the skillet from the oven, and either cut and serve – or if you want to add some flair, flip it over into a baking sheet and then serve!
From My Paris Kitchen, David Lebovitz