Spiced Hash Brown Frittata

I LOVE eggs. Like I really love them. I have several egg recipes for breakfast and brunch, or dinner! Desi and American omelettes, extravagant fusion scrambles and so many more, but I am starting with a very simple one here. A very elementary frittata recipe with a focus on the technique. Because once you nail the different techniques, there are umpteen ways to prepare eggs. Omelettes, scrambles, frittatas, casseroles-hence, correctly named the Incredible Edible Egg! A few secrets to be revealed here-add some whole milk or sour cream when whipping away the egg mixture and your omelette or scrambled eggs will be super fluffy and moist. Onions, green peppers, olives, scallions, cheese and an assortment of spices and flavors (garlic powder, Kashmiri Lal Mirch, black pepper, tabasco sauce), or whatever else your spice library contains, can easily take this basic frittata recipe to an extraordinary level. To be honest, my egg creations depend solely on what I have on hand that morning, in the fridge and in my spice cabinet. For all of us kitchen cooks, chefs and recipe creators, I think eggs are probably the yummiest, most versatile and loyal ingredient. Just thinking about all the omelette recipes I am about to post in the near future is making me oh so happy!

For this delicious frittata, there are actually very few seasonings that I use, namely black pepper, Kosher salt and Kashmiri Lal Mirch. The key is to season both layers, the hash browns and the eggs. Once a golden brown crust forms on the hash brown layer, add the whipped egg mixture, carefully incorporate into the potatoes, cook first on the stove and then finish in the oven. Done. As Ina Garten would say, ‘How easy is that?!’