| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Spanish |
August 1994 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
lg |
Russet potato; (about 13 ounces), |
|
|
; peeled, thinly |
|
|
; sliced |
| 1 |
md |
Onion; thinly sliced |
| 1 |
lg |
Red bell pepper; seeded, sliced |
| 1 |
tb |
Chopped fresh thyme or 1 teaspoon dried |
| 6 |
lg |
Eggs |
| 1/2 |
c |
Grated Parmesan cheese |
| 2 |
tb |
Chopped fresh parsley |
| 2 |
tb |
Drained capers |
INSTRUCTIONS
Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat. Layer
half of potato, onion and bell pepper slices in skillet. Season with salt
and pepper. Repeat layering and seasoning. Cover and cook until potatoes
and vegetables are tender, stirring and turning frequently with spatula,
about 20 minutes. Sprinkle thyme over. Cool slightly.
Whisk eggs in large bowl to blend. Season with salt and pepper. Add potato
mixture to eggs. Wipe skillet clean. Heat 1 tablespoon oil in same skillet
over medium-low heat. Pour egg mixture into skillet; sprinkle with cheese.
Cover and cook until eggs are just set, about 10 minutes. Slide frittata
onto platter. Sprinkle parsley and capers over. Cut into wedges and serve.
Serves 4.
Bon Appetit August 1994
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