Saturday, May 16, 2009
Tuscan Bread and Potato Scramble
With a "honey-do list" a mile long, there aren't enough hours in the day to accomplish everything life demands! It's important for me to make a list and move items up and down.
Getting the pool ready for the first hot day was suddenly moved to the top of the list...
I don't have a fancy cape or anything "super hero-ish" but in the summer I'm known by family and friends as "Aqua Girl" I pretty much hang out by the pool-ready and willing to prepare light meals and cocktails whenever I am needed.
My busy week didn't leave much time to cook but I did manage to bake two loaves of Tuscan bread and six roasted potatoes. I made BLT's with one loaf of the bread. (Very good BLT's) When the bread started drying out I made this scramble with the potatoes and leftover bread.
My inspiration behind the scramble was from our innkeeping days. We served a wildly popular French Potato Omelet. The scramble is all the taste without the work.
For the scramble or omelette. . .
I boil red potatoes until they are tender and remove them to a bowl where I dress them with olive oil, kosher salt, paprika, cumin and chives. After a half hour I place them on a piece of marble inside my hot grill for another hour. I put a jar of water inside the grill to keep the heat low enough ensure even heat.
When I'm ready to make the scramble I coat the pan with 4 or tablespoons of olive oil and add the bread, the potatoes, fresh chives and a super fine grating of an aged cheddar. When everything turns golden I flip it and do the same for the other side, adding lightly beaten eggs and a little more aged cheddar.
The recipe for the bread is listed on Home At Last in the Recipe Section!
Click Here To View.