Follow up on potluck frittata

The "cayenne" was cinnamon, but my wife liked it. She liked the potatoes with skin. I used a whole can of tuna for the half-recipe but it didn't seem like too much. However, the smell of tuna was quite strong.

We ate half for supper that night and the other half for lunch yesterday. The full recipe does serve 6-8.

Now that I'm a frittata "expert", what shall I try next?

I tried a new potluck recipe

The New York Times printed a recipe for "Baked Tunisian Carrot, Potato and Tuna Frittata", by Martha Rose Shulman, 2010-03-02

I gave it a try this evening as a half recipe. I didn't cut the olive oil in half because I used the same size skillet as in the recipe. I didn't use parsley because we had none. I used cayenne, I think, instead of the harissa. I think it was cayenne; it was red and finely ground in a bag with only the co-op PLU numbers. I used fingerling potatoes unpeeled, only flicking off the sprouts. We had only albacore tuna packed in water, and so I added a tablespoon of olive oil after I drained the water.

Many Americans probably won't be too happy with mine; I sort of waved the salt shaker over the mix.

Since it was only a half recipe, I baked it for a bit less than 30 minutes. It was firm when I poked it with a table knife.

My printed copy of the recipe didn't include the picture. When I revisited the page to get the URL for this blog entry, I saw that it was served in the pan. I had flipped mine over on a plate thinking the browned crust would look nice.

I hope my wife gets home soon from her meeting so we can taste it.