A blizzard can be a cook's best friend. Trapped in the house, with only my pantry and whatever I can scrounge in the refrigerator, I do some of my best, and most relaxed, cooking. On the day I made this frittata -- a kind of omelet finished under the broiler, to give it a bit of a crusty top -- I found a small piece of Stilton cheese left over from our New Year's Eve celebration with friends (thanks, Mary), and a couple of red-skinned new potatoes that were no longer brand new. Of course I always have eggs and onions, and soon enough, this frittata came to life. Use your favorite blue cheese, strong or mild. If blue cheese isn't your thing, try feta or goat cheese, or whatever you have on the day the snow strands you indoors. Be sure to use a frying pan that's oven-safe (no handles that will melt).