Nick ordered a Thai Linguine dish (that looked much prettier than that picture) and I almost wished I had too.
12 oz linguine
3 T butter
3 T all purpose flour
2 t salt
1/4 t pepper
3 c. milk
6 c. of thinly sliced potatoes
wash peel and slice the potatoes, then set aside.
In a large sauce pan melt the butter over medium low heat
stir in flour till smooth and bubbly. add salt and pepper
gradually add the milk, stirring with a whisk till thick and bubbly.
add potatoes to sauce; cover and simmer for eight minutes
transfer mixture to a greased 12 x 8 in. baking dish.
bake uncovered at 375° F for 45 minutes, or untill potatoes are tender.
2 med onions
1 lb. red potatoes
2 T olive oil
1 lg garlic clove, minced
1 tsp salt plus more to taste
1 1/2 c marinated artichoke hearts, well drained
1/4 c chopped flat leaf parsley
1/3 c grated Parmesan
black pepper to taste
Peel, quarter and slice the onions. Scrub potatoes, quarter lengthwise, then slice. Heat 1 1/2 T olive oil in a large non-stick skillet. Cook the onions, potatoes, and garlic in the oil with a little salt stirring often until tender.
Quarter the artichokes and add to the pan, stir together and remove from heat.
Beat eggs in a large bowl with 1/2 t of salt, chopped parsley, Parmesan and pepper. Add the cooked vegetables to the bowl and stir together.
Clean the skillet and wipe it dry, and heat remaining oil. Pour mixture back into the pan and cook over low heat with cover for 10-15 minutes or until the eggs at top are almost set.
Put the pan under a heated broiler for a few minutes to finish. It should be slightly golden brown on top. Loosen frittata gently with a knife and slide onto platter. Cut into wedges and serve.