| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Roasted red peppers — |
|
|
Canned |
| 3 |
md |
Potatoes — peeled |
| 12 |
lg |
Eggs — or egg subst |
|
|
Halve lengthwise/thinly |
|
|
Slic |
|
|
Salt — to taste |
| 1 |
lg |
Onion — thinly sliced |
|
|
Pepper — to taste |
INSTRUCTIONS
1. Drain the can of ROASTED RED PEPPER, rinse and pat dry, then sliced into
strips. 2. Heat OLIVE OIL in a large saute' pan or heavy skillet. 3. Add
POTATOES and ONIONS and cook gently over medium-low heat until POTATOES are
tender, 15 to 20 minutes. 4. Add RED PEPPERS and saute' briefly. 5. Lightly
beat the EGGS with SALT and PEPPER, then pour into skillet. 6. Tilt the pan
and gently lift the filling so the EGGS flow around and under it. 7. Lower
heat and cook gently until EGGS are just about set. 8. To finish the
frittata, slip it under a pre-heated broiler for a few minutes, watching
closely, until EGGS are set and frittata begins to brown. 9. Slip or flip
onto a plate and cool. Slice into wedges to serve.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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