I had a few roasted potatoes leftover from when I made pesto-filled potatoes for a picnic. I decided to revamp them into a frittata with some wild mushrooms.
leftover roasted potatoes, cubed
smoked sea salt
freshly ground pepper
2 T heavy cream
Preheat your oven to 350 degrees. Butter a baking dish and place potatoes in it. Top them with the mushrooms, fresh herbs, and eggs beaten with heavy cream. Season with herbs, salt, pepper, and top with shredded cheese. Cover the pan with aluminum foil and bake for about 30 minutes. Remove the foil and bake an additional 10 minutes. Slice into wedges and serve.