Potatoes Tofu and Garlic Frittata

Ingredients:

• 150g potatoes that have been previously boiled and cooled
• 100/125g pressed tofu
• 20g olive oil
• one teaspoon each of garlic powder, dried thyme and dryed chives
• 4 eggs (seasoned with pepper and one teaspoon of salt or 50g grated parmigiano reggiano)
• optionally: one tablespoon or two of yogurt (if you have some yogurt sitting in your fridge that you need to consume asap)

Procedure:

1. Cut the potatoes and boil them until fork tender. Cool them rapidly on a wire rack, pat them dry and put them in the fridge in no more than 1.5/2 hours (funky things can happen to potatoes after that time has passed)
2. After 8/12 hours, take your potatoes and fry them in the oil until golden brown along with the tofu and the spices (you can be creative with the spices)
3. whisk eggs with the salt and/or parmigiano reggiano (and optionally yogurt) and pour them over the potatoes. Cook for 6/8 mins at medium low heat, then flip the frittata (there are a lot of videos that show how to do it) and cook the other side for roughly ~3 minutes or until golden brown.

Notes: you can really put a lot of things in frittata (just don't overdo it). When whisking eggs, you can add about a cup of milk (we all have some milk sitting in your fridge), yogurt, grated parmesan or similar grated cheese, you can put feta (cubed, added to the whisked eggs), and if you are feeling in the great depression aesthetic, you can also put some stale bread in the whisked eggs, wait a couple of minutes to let it rehydrate, and then pour everything in the pan.