Gluten-Free Potato Frittata
Whenever I roast potatoes I make extra.
That way I'm sure to have some yummy leftover morsels to play around with the following day. The night before I roasted Yukon Gold, red and blue potatoes cut into wedges and tossed in olive oil, sea salt and Old Bay Seasoning. The leftovers were perfect for a crustless quiche or baked frittata- an easy and simple way to make a savory gluten-free pie.
Roasted Potato Frittata Recipe
Light olive oil or butter, as needed
Pre-heat the oven to 375ºF. Lightly oil or butter a nine-inch glass pie plate.