And I had a Native Plant Society of Texas potluck to go to.
Not being one to follow recipes, I'm equally lame about recording them. My usual MO is look up an ingredient, survey a few recipes and get an idea of where to go with it. So, in hopes that my Potato Pancake with Bacon and Swiss Chard Frittata is actually good, here's a record of what I did to end up with this ...
Cook up 1/4 lb of bacon and set aside to cool.
Grate one yellow onion and 4-5 new potatoes. Squeeze out excess liquid, beat in two of the aforementioned farm fresh eggs, a healthy dash (or two or three) of Montreal steak seasoning, and some Bisquick (1/4 cup maybe?).
Fry potato pancakes in a couple of tablespoons of olive oil on high, 2-3 minutes per side. It will probably take two batches, which should nicely cover the bottom of a casserole (I pre-treated mine with some baking spray just in case, but it probably wasn't necessary which turned out to be a good idea).
Cover potato pancakes with a layer of sliced Swiss cheese (feel free to substitute ... chorizo and Manchego would be a good alternative, for example).
Thinly slice one smallish red onion and sauté in olive oil for a few minutes while you chop up a bunch of chard (I removed the stems first). When onions are translucent, add the chard and a sprinkle of salt. Sauté for another 3-4 minutes. Taste to see if chard is al dente and adjust seasoning as needed.
Beat 4-5 eggs (maybe more) in a large bowl and crumble in bacon. Add a slug of heavy cream ... never hurts. Fold in chard and onions. Spread on top of potato pancakes and cheese.
Bake at 350 for 15-20 minutes until eggs are set and edges are bubbling.
Cross fingers and head out to NPSOT meeting (optional).
Final verdict: this one's a keeper ... although I'm sure I'll tweak it some more.
Note to self: Next time, halve the potato pancake mixture, put in a smaller casserole dish and top with a bit more cheese. Leave chard, egg, cream and bacon quantities the same to create a thicker top layer. May require some time adjustment.
Note to self: Next time, halve the potato pancake mixture, put in a smaller casserole dish and top with a bit more cheese. Leave chard, egg, cream and bacon quantities the same to create a thicker top layer. May require some time adjustment.
