POTATO AND FETTA FRITTATA

How good are mandolines? I don't mean the musical kind - although these have their place. I had a teacher, Moose Morris, in primary school who played the mandolin. I recall he was always breaking strings. But that's not the instrument I'm talking about here. I mean the slicing kind. In sixty seconds I reduced a sebago potato to 100 translucent slices that formed the basis of this frittata. I arranged the slices in a sauté pan with a little butter and cooked until golden. Then I added 5 beaten eggs, salt, papper and slices of goat's milk fetta. Dead simple. A tomato salad on the side.

POTATO AND FETTA FRITTATA