This recipe is very similar to the frittata we often have as a Sunday night supper. In fact, about the only difference is the proportions of potato to egg....we like a little more egg and a little less potato. This is a delicious and easy recipe that works for breakfast, lunch or dinner. I served it along side a beet salad with a lime dressing, but that's for another post!
For dessert I played catch up again and made Marie Hélène's Apple Cake and Cinnamon Ice Cream. This cake is a keeper! One thing I would caution people on.....when using dark rum stick to one that's not too over powering. I've tried Meyer's and all I can taste is rum but for this I used Bacardi's and its much smoother, complementing instead of dominating. Check out everyone else's experiences at The French Friday website.