This frittata was simple, yet d’luscious. I craved for a dish that would grant me a lot more flexibility and hopefully some rest.  As much as I enjoy cooking, I really didn’t intend to spend most of the day in my sanctuary. Rest was calling me, and extremely loud too.

Potatoes would be included in this dish, however,  I still hadn’t decided how the ingredients would unravel. Was it going to be a potato hash? Would I or, should I dice the potatoes? Well after giving it much thought, I decided to prepare a frittata. I brought out the mandolin this one. I just wouldn’t be me, if I hadn’t given myself, something extra to do. I had been ignoring my mandolin for a while.  I don’t discriminate and prefer to spread the same amount of love through out the kitchen for all my utensils/gadgets.  I wouldn’t want any one gadget to feel neglected.  Mandolins need love too.

Once upon a time, I celebrated the mandolin. I used it for everything.  Why? The blades  and their functionality are all different. One may slice while the other juliennes.  The shape and size of the produce that slithered up and down on this life saving gadget, was always consistent.  Lately, I  had been neglecting my mandolin. Over the years, I have developed such a comfort level in the kitchen, becoming more independent and self sufficient. Without effort, I was chopping and slicing everything by hand. Don’t get me wrong,  My knife doesn’t move as fast as those  professional chefs but I do get the job done.

My potatoes had to be cooked evenly and my mandolin allowed me to do just that, by producing even slices. I didn’t even bake this off in the oven. I prepared this authentic dish in its entirety right on the stove top. It was pure simplicity.  I must say, I was extremely pleased with the results.