Potato and parmesan frittata
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive Oil |
| 12 | ounces | Potatoes o'Brien; Thawed |
| 8 | Eggs | |
| ¾ | teaspoon | Dried Oregano |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground Pepper |
| ¼ | cup | Parmesan Cheese; Freshly Grated |
Directions
Preheat the broiler. In a large nonstick frying pan with a heatproof handle, heat the oil over high heat. Add the potatoes and cook, stirring often, until they are lightly browned, about 5 minutes. In a medium bowl, beat the eggs, oregano, salt and pepper. Reduce the heat to medium and add the eggs to the frying pan. Use a rubber spatula to lift up the cooked edges of the frittata, and tilt the pan to allow the uncooked portion to flow underneath. Continue cooking in this manner until the edges are firm, about 4 minutes. Sprinkle the cheese over the top of the frittata. Broil about 3" from the heat 1 to 2 minutes. Cut into wedges and serve warm or at room temperature.
Recipe by: 5 in 10 Appetizer Cookbook Posted to brand-name-recipes by Meg Antczak <meginny@...> on Mar 23, 1998