Cookbook

Potato frittata

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Ingredients

  • 1 8 oz p-d-t, pelee, en tranches minces
  • 1/2 cup eau
  • 1 Tbsp huile d'olive
  • 1/2 cup poivron rouge, thinly slices
  • 2 Tbsp shallots, thinly sliced
  • 5 oeuf, battus
  • poivre
  • 2 Tbsp parmesan

Instructions

In a 9" oven-safe nonstick skillet, cook potatoes in 1/4 cup water, covered, about 10', or until tender. Add oil, red pepper and shallots. Saute vegetables until crisp-tender. Mix eggs, remainning 1/4 cups water, pepper. Add egg mixture to potato mixture and cook over medium heat, lifting edges and allowing the egg from the center of the skillet to flow under edges. When top sets, but is still moist, sprinkle with cheese and bake at 425 F for 15'.

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