Spanish Frittata
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Spanish Frittata
  Spanish    Breakfast    Brunch    Eggs  
Last updated 6/12/2012 12:57:33 AM. Recipe ID 20124. Report a problem with this recipe.
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      Title: Spanish frittata
      Yield: 4 Servings
 
      3 tb Olive oil
      1 lg Russet potato (about 13
           -oz), peeled, thinly sliced
      1 md Onion, thinly sliced
      1 lg Red bell pepper, seeded,
           -sliced
      1 tb Chopped fresh thyme
           -or 1 t dried
      6 lg Eggs
    1/2 c  Grated Parmesan cheese
      2 tb Chopped fresh parsley
      2 tb Drained capers
 
  Heat 2 T 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
  po- tato mixture to eggs. Wipe skillet clean. Heat 1 T 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.
  




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Recipe ID 20124 (Apr 03, 2005)

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