Frittata de Blanc

I rarely remember to write down the recipes that magically emerge from the odd lots and leftovers laying around my fridge. This one was yummy and easy enough that it's worth remembering.

Frittata de Blanc
with apologies to The Police

1 small (bigger than a golf ball, smaller than a peach) potato, peeled and grated*
1 shallot, peeled and grated*
1 glog olive oil
Black pepper**
1 chunk grilled mahi-mahi, about the size of your hand, chopped
1 pint pasteurized egg whites (half a quart carton)
Grated pecorino cheese

Saute potato and shallot in olive oil. Add mahi-mahi and toss until fish is heated through. Pour egg whites over fish mixture. Don't scramble. Trust the sides of your skillet to cook the egg whites and not burn. Okay, maybe scrape a bit around the edges just to keep the thing round.

Turn on your broiler. When the egg whites are starting to look opaque and set up, take the skillet off the burner and pop it under the broiler. Check after five minutes to make sure that the edges are starting to puff up. When they're looking puffy, but the surface hasn't browned yet, pull the skillet out of the oven, grate pecorino cheese over the frittata until you can smell it, then pop the skillet back in the oven. Keep an eye on it. In another minute or two it should be good and puffy and brown.

Slice and serve. Delicious under a slathering of Uncle Brutha's #10 Hot Sauce (as are most things short of ice cream).

* I bought my Microplane grater on clearance at Bed Bath and Beyond, got it home, and realized why this fancy supersharp implement was only ten bucks: it was missing the handhold for the object being grated. I figured this out when I got down to the end of the potato and grated my thumb. And then again with the shallot. (My boss says, a propos, that latkes are never actually kosher for this exact reason: there's always a little blood mixed in.)

** In retrospect this could have used more seasoning. I bet chopped fresh basil would be lovely, or perhaps some curry powder. Or maybe stir in some dijon mustard or hot sauce.