| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Spanish |
May 1992 |
1 |
servings |
INGREDIENTS
| 1 |
|
Russet potato; (8-ounce) |
| 2 |
tb |
Olive oil |
| 1/2 |
sm |
Onion; chopped |
| 1/4 |
sm |
Green bell pepper; diced |
| 1/4 |
c |
Sliced pimiento-stuffed green Spanish |
|
|
; olives |
| 1 |
tb |
Minced fresh oregano or 1 teaspoon dried; crumbled |
| 3/4 |
c |
Shredded manchego or white cheddar cheese; (about 2 1/2ounces) |
|
6 |
eggs |
INSTRUCTIONS
~-
Boil russet potato in salted water until just tender when pierced with
sharp knife, about 25 minutes. Drain potato. Cool, peel and dice.
Heat 1 tablespoon olive oil in heavy medium saucepan over medium-high heat.
Add onion and bell pepper and saute until onion is golden brown and pepper
is tender, about 10 minutes. Mix in potato, Spanish olives and oregano and
cook until mixture is heated through, stirring occasionally, about 5
minutes. Remove from heat. Gently mix in cheese. Season to taste with salt
and pepper and cover to keep warm.
Heat remaining 1 tablespoon olive oil in heavy 10-inch nonstick skillet
over medium-high heat. Beat eggs to blend in large bowl. Season with salt
and pepper. Add eggs to skillet. Stir with back of fork and lift edges,
allowing uncooked portion of eggs to flow under cooked portion. Cook until
eggs are just set, 3 minutes. Spoon filling over half of eggs. Using
spatula, fold unfilled portion of eggs over filling. Transfer to platter.
Serves 2.
Bon Appetit May 1992
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