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Breakfasts : Casseroles : Potato Frittata

Potato Frittata

8 medium potatoes (cubed) or 1 bag frozen hash brown potatoes or 1 4.2 oz carton dehydrated hash brown potatoes
1 dozen large eggs
1/4 cup milk (cow's, soy, almond, or rice - your choice)
1 can stewed (italian style) tomatoes
Garlic powder or Garlic salt
Spicy pepper blend (I use Mr Paulsons Spice Co "Something Spicy")
sea salt & black pepper to taste (omit salt if using garlic salt)
2-3 tbs canola oil

Using an ovenproof 12 inch skillet, saute potatoes in oil, seasoning with garlic, spicy pepper blend, salt & pepper. Add tomatoes when potatoes are brown - cut up the tomatoes some as you mix them in with the potatoes. Beat eggs with milk & pour egg mixture over potatoes. Bake in oven preheated to 400 degrees for approximately 25 minutes until top is firm. Serves 8.

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