Guest guest Posted July 23, 2006 Report Share Posted July 23, 2006 Potato Frittata 4 yukon gold potatoes, peeled and diced (or just scrub, don't peel) 1 large onion, diced 1 sweet red pepper or mixture of peppers, diced 1 cup sliced mushrooms (omit if you don't like mushrooms) 3-4 eggs (mine are free range from pet chickens and are huge, probably jumbo plus) 1--2 tablespoons oil Heat large skillet, add one tablespoon oil, fry potatoes till they start getting cooked, then toss in onions, mushrooms and sweet pepper. IF you need more oil, add sparingly. (yes, add hot peppers or other veggies too if you want). Keep temp under skillet hot but not so hot you burn the onion. Gently toss, stir. When cooked, let cool about 10 minutes. Beat eggs with a little salt and pepper (if wanted), add to the cooked potato mixture, shake pan till all potato is covered. (but not swimming in egg, you want more potato and veggie than egg; the egg just holds it all together.) Cover pan, put over low heat and let cook till top is set and eggs are cooked. Be gentle with the heat. Can also be cooked in a 350 F degree oven in baking dish. Variation: Would you believe tater tots? Cook in oven, cool, toss with eggs, etc. Bake. Good to go for Church suppers, etc. How low will we go? Check out Messenger’s low PC-to-Phone call rates. Quote Link to comment Share on other sites More sharing options...
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