Make it through the Yom Kippur fast with the knowledge that this frittata is waiting for you at your break-the-fast meal.
The long-awaited meal to break the fast after Yom Kippur is often spent with friends and family. After a day filled with prayer and abstinence, try this frittata as your break-fast meal.
Beef and Potato Frittata
1 lb. beets (include yellow beets if available)
1 lb. new potatoes (include purple potatoes, if available)
6 eggs, lightly beaten
handful of chives and parsley, or any mixture of fresh herbs, minced
dash of salt and pepper
olive oil for the pan
Peel and slice the beets and potatoes on a mandoline. If you don’t have a mandoline, slice as thinly as possible with a regular knife.
Add a splash of olive oil into a shallow, oven-proof pan and add the beets and potatoes. You can layer these in a pattern or just throw them in. Add a dash of salt and pepper.
Cook the beets and potatoes either in the oven at 375˚ or over medium-low heat on the stove, covered, for about 30 minutes. If you use the stovetop, preheat the oven to 350˚.
When the vegetables are tender, stir in the eggs and most of the herbs (save a small amount for a garnish), and use a fork to make sure the eggs get to every part of the pan.
Place the pan in the oven at 350˚ for about 20 minutes, or until the eggs are cooked through. Garnish with the rest of the minced herbs.
Serve hot or at room temperature.
Serves 4 to 6.