sunday brunch

in this stormy fall season, one of my favorite rituals on sundays is to make a frittata and rosemary roasted potatoes...a spicy bloody mary, and time to read the new york times is heaven. today's frittata is caramelized red onion, goat cheese, sun dried tomatoes, black olives, rosemary and red pepper flakes...i always run it under the broiler with grated parmesan to make it crisp and more flavorful ...fingerling potatoes from the farmstand drizzled with rosemary olive oil and a sprinkling of mint salt(both from the new general store) and tossed with fresh rosemary sprigs go in the oven at 450 degrees first for about 45 minutes...while the potatoes are roasting, I prepare the frittata...2-3 eggs whipped with a bit of water and herbs + red pepper flakes mixed in and then cooked in a cast iron skillet (turning the liquid under to cook)is my approach I also coat the pan with the sun dried tomato oil from the jar...then add the cheeses and other toppings...an easy 1 hour meal that varies with the season and what's in the fridge!