I always roast more potatoes than I need – I don’t really know why, and generally I use the leftovers to thicken soups the next day. At breakfast this morning at the FCC Angkor, D ordered a manchego cheese, potato and roasted garlic frittata. What a wonderfully light and fluffy way of using up leftover potatoes! Sweat some onions in a small frypan on low heat, add in garlic, and then add a mixture of egg, mashed potato and grated cheese (parmesan would be good), cook till the bottom is set, and then pop under the grill till the top is cooked.
You could fry up some bacon after the onions and garlic to make it a true breakfast as what is breakfast without bacon ??