Potato frittata for brunch (pg&e "spotlight")
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Potato frittata for brunch (pg&e "spotlight")
  Potato    Brunch    Vegetables    Side dish    Italian  
Last updated 6/12/2012 1:18:51 AM. Recipe ID 49911. URL: http://artofhacking.com/aohfood/49000/49911-potatofrittataforbrunchpgespotlight.htm
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      Title: Potato frittata for brunch (pg&e "spotlight")
 Categories: Vegetables, Potatoes, Side dish, Italian
      Yield: 6 Servings
 
      2 md Potatoes
    1/2    Onion
      3 tb Oil, olive
     12    Eggs
      3 tb Pimento, or
           Bell Peppers, Red Roasted
           - chopped
      1 ts Salt
    1/2 ts Pepper
      2 tb Cheese, Parmesan
           - freshly grated
 
  Peel potatoes, slice very thinly and set aside. Slice onions very
  thinly. Heat oil in a 10 inch nonstick, oven-proof skillet. Layer
  potato slices in pan and cook over medium heat for 5 minutes; lower
  heat if potatoes begin to brown. Using a pancake turner, turn potato
  slices over, sprinkle onions on top and cook for 5 more minutes.
  Repeat 2 more times, turning onion with potato, until potatoes have
  cooked for 20 minutes total. Onions will be translucent and potatoes
  will be soft and slightly golden. Beat eggs with a whisk in a large
  bowl. Add rep pepper, salt and pepper, beat again and pour mixture
  into skillet. As egg begins to cook and become firm around the edges,
  carefully lift edge with a flexible spatula, allowing uncooked egg to
  slide under the cooked egg. Cook for 5 minutes on top of the stove.
  Then sprinkle with Parmesan cheese, place skillet in oven and bake at
  350 degrees for 15 minutes, until golden. Loosen frittata from
  skillet edge with spatula and slide onto a large serving plate. Cut
  into wedges and serve. Frittata can be enjoyed either warm or at room
  temperature.
 




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Recipe ID 49911 (Apr 03, 2005)

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