My Grandfather's yard was his sanctuary. Next to his garden, he built an enclosed porch with big windows he could open and close according to the season. He had a small stove in the back of his porch where he often cooked his favorite foods. He answered to no one in this private kitchen. I remember a huge tin of olive oil next to his stove always ready to prepare something delicious. One of Grandpa's best creations was an Italian Potato Cake. This is almost a FRITTATA but is cooked in a skillet on top of the stove, so we called it a "cake". Grandpa had a huge heavy skillet which produced a big enough "cake" for our large family. My version is made in a 12 inch non-stick skillet and is easier to turn. Use fresh herbs and don't skip the red pepper as it gives just the right sweetness to this recipe. When turning the "cake" use oven mitts so you don't burn your wrists with any oil that may escape from the skillet. You will know it's time to turn the "cake" over when steam starts coming from the middle and the edges start to separate from the sides of the pan. We served this "potato cake" with fresh Flounder from Joe's Seafood Market on Central Avenue in Valley Stream, breaded with Italian crumbs and fried to a crisp. <br /> <br />Serve this potato cake at room temperature or cold from the refrigerator. This "cake" makes a delicious sandwich topped with genoa salami and a fresh slice of tomato.

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