Iron Horse Grill News

Spring 2013

One of the most special days of the year at the Iron Horse Grill is the day that we pay tribute to our mothers. We will open at three o'clock on Sunday May 12 for dinner and would be honored to host you and your family that day. Take a look at the attached menu that we will be serving and give us a call for reservations and any more information.

Eggs are always a symbol of the rebirth of Spring. Try the following recipe for brunch or lunch, it will fortify you for a day of gardening or a round of golf.

On behalf of the staff at the Iron Horse we would like to thank you for your loyal support and patronage.

Cathy and Phil McGrath

CLASSIC FRITATTA

Serves 4

2 large Idaho potatoes peeled, cut into rough one half inch dice

1 large onion peeled, cut in half and thinly sliced

1 tbs. chopped fresh rosemary

6 eggs

3 tbs. milk

1 cup grated Swiss or other similar cheese

2 tbs. olive oil

Coarse salt

Fresh pepper

Place the potatoes in a sauce pan and cover with cold water. Season with salt and bring to a rolling boil, drain well and reserve. In a well seasoned 10 inch cast iron skillet heat the olive oil over medium heat. Add the onion, season with salt and pepper and cook until it just begins to brown. Add the potatoes and rosemary and stir well. Beat the eggs with the milk and pour over the potato mixture. Lower the heat, cover the pan and cook very slowly until almost set. Pre heat your broiler and sprinkle the cheese evenly over the top of the eggs. Place under the broiler and cook until the cheese begins to brown and the eggs are set. Let rest a few minutes and cut into wedges. This can be served hot or at room temperature.