leftover french fry frittata
I’ve always had a bit of a love affair with french fries. My mom told me once, that when I was little, I only used them as a vessel with which to consume ketchup – dipping them in, licking them clean and dipping again. Kids are gross.
I don’t do that anymore, but I still love french fries to the point that, if health was not a factor, I would eat them every day. Every. Day.
The problem is, that usually when I get fries at a restaurant, I can’t finish them all. I can’t let perfectly good fries go to waste, right? So I bring them home with me.
If you’ve ever done this, then you understand that leftover french fries just never reheat into anything remotely as palatable as the first run. Which is why I decided something must be done.
And thus, the leftover french fry frittata was born. This time, I actually used roasted potatoes instead, since that’s what I had on hand. I think they held up even better than french fries do in this recipe, but feel free to try it with any sort of leftover potato. Hashbrowns would probably be quite tasty as well.
Leftover french fry frittata
- 1-2 cups leftover french fries or other leftover potatoes
- 6 large eggs
- 1/3 cup milk
- 1/4 cup all-purpose flour
- 1 medium tomato, chopped
- 1 clove garlic, minced
- 1Ts olive oil
- 1-2 Italian sausage links, cooked and sliced (breakfast sausage would work too)
- 1/3 cup shredded cheddar cheese
- salt and pepper to taste
You can pretty much use any cooking vessel you choose. Traditionally, I believe, frittatas are baked in a cast iron frying pan. But I don’t have one of those, so I used a square glass baking dish. Spray with non-stick cooking spray. Preheat the oven to 425F.
Spread the french fries in the bottom of the baking dish. Heat the oil in a pan, over medium heat. Add tomatoes and garlice and stir occasionally, cooking until tender, about 4-5 minutes. Top the french fries with the cooked tomatoes, cooked sausage slices, and shredded cheddar cheese.
In a bowl, whisk together the eggs, milk, flour, salt and pepper, until blended. Pour over the ingredients in the baking dish. Bake until frittata is golden brown and set in the center when the pan is gently shaken, about 20-30 minutes (depending on the size of the pan you use, and the resulting thickness of the frittata – thinner frittatas will use less baking time). It should puff up a good bit around the edges, and pull away slightly from the sides of the dish. Serves four. I suggest topping with herb cream cheese, below.
Optional: In a small bowl, whip 1/4 cup cream cheese together with 1/4-1/2 teaspoon Italian spice blend (you could be hardcore about it and use a hand mixer, but I just used a fork). Spoon a bit onto each portion of the frittata, and serve.