Sunrise Frittata

I made this recipe recently when my sister and her husband were visiting from Colorado to spend some time with their son, Skyler, who lives here in Seattle.  

While they were here, I invited the rest of my family over for a Sunday brunch so everyone could visit 

and I made this dish which is another version of my favorite hoppelpoppel.  Since we had been traveling in Italy right before this, I was craving Mexican food.  (I still have not eaten any spaghetti since we've been back.)  It's funny how you gravitate towards certain foods depending on what your diet has or has not been...I guess that's why they say "everything in moderation".  When we first returned from our trip, it was so easy to think of what to cook for dinner because I was craving everything (except spaghetti).  That first week, after Barbara's split pea soup and dill bread were gone, which only lasted two days, I made chicken and dumplings, meatloaf with baked potatoes, chili, fisherman's chowder, ham and lima beans and a roast pork with garlic, roasted potatoes, carrots and applesauce.  That was a lovely first week and I was craving home-sweet-home meals.  Plus, the weather had changed to fall. When we left, it was still summer so I was also craving fall food.  Now, we've been home for a month and a half, and it's already "what should I have for dinner?"  That didn't last long...But I was really craving Mexican food so I made this Mexican version of hoppelpoppel and I think I like it even better.  I had some salsa to spoon over the top and some avocado slices to add on the side.  This brunch was one of the best brunches we've had at our house and I think we've had at least four or five since we've moved here.  Everyone brought such good food; sliced apples with creme fraiche; a delicious Spring mix tossed salad with grilled green and red bell peppers topped with toasted pecans; and my sister, Barbara, made two tortes, one raspberry and a pear torte. 

Our plates ended up looking like this.

Lauren made Bloody Mary's which were also a hit with everyone.

Everyone eagerly waited their turn for a Bloody Mary made to each's personal specifications...a little more booze, a little less booze, an extra tall celery stick...

A  nice mixed drink is always good at getting a party going.  That's my hostess tip for the day.

This was also a birthday celebration - when you have a family as big as mine, there is always a birthday to be had.  My sister had come to visit from Colorado, in part, because it was Skyler's birthday.  I needed to make sure that we had a dish at the brunch that we could stick candles in and Barbara's tortes fit the bill.  

Skyler, thus, had a perfect family birthday celebration.  Who doesn't love being the center of attention?

So, if you are planning on feeding a crowd for a brunch, this Sunrise Frittata or my hoppelpoppel recipe will be perfect.   Which one you choose will depend on if you want a Mexican flair with it or not but both will be winners for your guests.  

Makes 6 servings

3 pounds of potatoes, unpeeled
2 Tbsp. butter
2 green onions, thinly sliced (1/4 cup)
1-1/2 cups finely chopped cooked ham
12 eggs
1/3 cup milk
1 4-ounce can diced green chili peppers
2 tsp. snipped fresh oregano or 1/2 tsp. dried oregano, crushed
1/4 tsp. salt
3/4 cup shredded cheddar cheese (3 ounces)
1/2 of a 7 ounce jar roasted red sweet peppers, cut into thin strips
1-1/2 cups salsa
2 avocados, sliced

1. Scrub potatoes, then boil enough lightly salted water to cover. Boil until they are easily pierced with a fork, being careful not to overcook them. Drain and peel. Cut into 1/4 inch slices and set aside. 

2.  Melt butter in heavy skillet and cook green onions.  Add ham and then potatoes.  Heat and stir together thoroughly. 

3.  In a separate bowl, stir together eggs, milk, chili peppers, oregano and salt.  Pour over potato mixture in skillet.  Sprinkle cheese over potato/egg mixture.

4.  Arrange the roasted peppers spoke-fashion on top of frittata. 

5.  Cook on low without stirring for about 6-8 minutes, with lid covering pan allowing the steam to cook the eggs.

6.  Shake the pan occasionally to make sure the potatoes are not sticking. Eggs should be set but still slightly moist. 

7.  Serve directly from the pan.  Spoon salsa over each serving and set a couple of avocado slices along side each serving.