New Red Potatoes and Garlic Chives Frittata with Dill

Here's a crowd pleaser, and perfect for breakfast, brunch or lunch or, what the heck, dinner:
(serves 8)

1 lb. small new potatoes
3 T. EVOO
1/3 cup all-purpose flour
1/4 cup chopped fresh garlic* chives (I grow these on my balcony farm)
3/4 t. baking powder
1/2 t. freshly ground pepper
1 t. fresh dill, chopped
8 large eggs
1 container (15 oz.) part-skin ricotta cheese
8 oz. 2% sharp* cheddar cheese, grated
Sea Salt
Chopped green onions
Sour cream or plain Greek yogurt

Peel potatoes and place in a 3 qt. pot, cover with cold water by 2", and bring to a boil over mod. high heat; add sea salt. Simmer until potatoes are fork tender, but not falling apart, 20-25 mins. Drain in a colander, and when just cool enough to handle, cut into 1/2" cubes. Preheat oven to 350, and arrange rack in center. Heat oil in a 10" nonstick ovenproof skillet (if the handle is not ovenproof, wrap it tightly with foil) over med. heat until hot but not smoking. Add potatoes and cook, stirring occasionally, until heated through, about 2 mins.Whisk together flour, chives, baking poder, dill, and pepper in a bowl. Whisk together egg and cheeses in another bowl until combined well; whisk in flour mixture. Pour egg mixture over potatoes, and bake until firm and puffy, about 45 mins. Let cool 5 mins. Run a small knife around edge of frittata, and gently slide onto a platter. Serve warm wedges topped with green onions, and a dollop of sour cream or plain Greek yogurt. Sliced kiwis and strawberries would be a nice accompinment for breakfast or brunch, a crisp salad with lunch.

"Stay cool, calm, and steady. Don't blow your lid". I used to tell my kids when I was teaching Elementary P.E., "You lose your cool, you lose the game."

Have FUN today!!!!

Love,

MM