roasted garlic and spinach frittata with a red potato crust, originally uploaded by aarn! +28th June, 2010+.
whipped six eggs until foamy with 4-cloves of crushed roasted garlic, 1.5T. white miso paste, 2T. heavy cream, a splash of olive oil, a pinch of cayenne, 2T. breadcrumbs, salt, pepper, and three sprigs worth of picked fresh thyme.
thinly sliced 1/4 of a vidalia onion, and one large red potato (less than 1/16th of an inch). greased a 9-in spring-form pan with butter, then tiled the bottom and as much of the side-walls as possible with the thinly sliced potato, making sure to have a good amount of overlap. sprinkled the potato layer with salt. hand-mixed a few large handfuls of fresh spinach, 1/2c. of grated sharp cheddar cheese, the thin sliced vidalia onion, and the remaining slices of potato into the egg mixture. poured/scooped the egg mixture into the potato crust in the spring-form pan. placed the pan on the bottom rack in a 350-degree oven for about 45-minutes, until the top started to brown a little and there were no signs of liquid egg mixture. removed the pan from the oven and popped off the spring form edge. let cool for 15-minutes or so,
then removed from the pan using a flexible spatula.