Miche’s Famous Tata

Introduction

This is Mama Miche and today in My Magic Kitchen: Miche's Famous Tata

First, get yo' minds out of the gutter! Tata is short for frittata. And for now, my Tata isn't famous yet. But it's yummy, easy to make, and perfect for any meal, but it's especially delicious for Yom Kippur Break Fast. Everything is delicious when you haven't eaten in 25 hours. 

Of course, we'll have bagels, lox, and cream cheese with all the accouterments. Whitefish, sometimes there are blintzes, apples, honey, and maybe a round challah if I have the time to bake one or buy it. But it must be a round challah for Rosh Hashanah and Yom Kippur because it signifies the whole year. In every Jewish holiday meal, food signifies something else that has to do with why we celebrate that holiday. 

Yom Kippur is our holiest day. If we are able, we fast for the day to atone for our sins after having spent the time between Rosh Hashanah and Yom Kippur contemplating our wrongs and asking for forgiveness from Hashem and from those to whom we've been unfair. We pray to be written into the Book of Life for another sweet year. On Rosh Hashanah, it is written, and on Yom Kippur, it is sealed. 

For those who will fast, may your fast be easy, and may you have family, friends and delicious food to break fast with. 

G'mar Tov from Mama Miche's Magic Kitchen

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Tools

• Knife

• Cutting mat

• Mixing bowls

• Measuring cups and spoons

• Whisk

• Large oven-safe saute pan

Ingredients

Makes 8 Servings

• 1 cup diced onion, shallots, scallions or any combination

• 1 bell pepper diced

• 1 cup Leftover roasted vegetables from dinner during the week or frozen, even fresh (sauté some veggies; broccoli, cauliflower, asparagus)

• 2 tbsp fresh parsley

• 2 tbsp fresh dill

• 8 large eggs

• 3 tablespoons Butter

• 2 tablespoons Oil

• 2 cups frozen Southern-style hash browns 

• 2 tbsp Twice Stolen Spice™

• 2 cups shredded cheese

Directions

Prep Time: 15 minutes Cook Time: 30 minutes

Prep

• Preheat oven to 375º

• Dice onion/shallot/scallions into small pieces

• Chop cooked vegetables

• Chop fresh parsley and dill

• Scramble the eggs

Cook

• Heat large oven-safe saute pan over medium heat

• Add oil and 1 tbsp of butter to pan and let melt

• Add hashbrowns, cover with Twice Stolen Spice™ and cook until just starting to turn brown

• Add onions and cook until they begin to become translucent

• Add peppers and cook until they begin to get soft

• Add cooked vegetables, mix well with other ingredients and cook until they are warm

• Spread vegetables and hashbrowns evenly over the pan

• Add scrambled eggs to the pan, making sure all ingredients are evenly covered

• Cook while lightly moving the pan to get the egg underneath. 

• Once the egg begins to set, cover it with half of the shredded cheese, about ¼ of the fresh herbs, and Twice Stolen Spice™. Remove from stove and transfer to the oven

• Bake at 375° for 15 minutes 

• Remove pan, add the remaining cheese (Note 1)

• Return to the oven and broil for 2-3 minutes

• It's ready to take out when the cheese is melted and brown. 

• Let sit at least 5 minutes before plating.

Notes:

1. Use caution when removing the pan to add cheese. I also place an oven mitt over the handle while it's resting so I don't accidentally grab a very hot handle. (I learned from experience, so you don't have to.)