It is true, in my past, leftovers were not my friends. I just was particular about what foods I would consume day in, day out. Eating for lunch the same items that I had prepared for dinner the night before was a less-than-attractive proposition. So, I would pile all of my leftovers onto Brian, and off he would go to work with a leftover lunch. But then something happened…I moved to New York…and my refrigerator shrank (along with my closets, but that’s another story).

Don’t get my wrong, I still cook, all the time in fact; and I haven’t exactly perfected the art of making small portions, just enough to feed two hungry mouths, so leftovers abound. There are times when the leftovers are literally overflowing out of our miniscule refrigerator, and so I too, not being a blatant, wasteful human being, have had to learn to eat up what I have made. But I still haven’t gotten the knack for snacking on a pre-tasted meal. So that means that I have to be somewhat creative.

I had roasted little fingerling potatoes as a side dish for dinner. They were sweet, and buttery, crisp-skinned, and tender on the inside, and seasoned simply with sprigs of fresh rosemary, salt and pepper. But I didn’t just feel like zapping them in the microwave, and going for a hearty round two. So I sliced an onion, and sauteed it in butter, then placed the potatoes, cut-side up with the onion in a heavy bottomed skillet. In went some eggs, enriched with creme fraiche, along with another sprinkling of salt and pepper. I popped the entire mess under the broiler. It puffed, and browned, getting perfectly done.

And there you go– a leftover roasted potato frittata. The eggs were luscious, the potatoes starchy and filling. And who doesn’t love a frittata, especially the leftover variety?