Potato frittata

Yield: 6 servings

Measure Ingredient
2 Potatoes
2 tablespoons Vegetable or olive oil
1 Red or green bell pepper
2 Garlic cloves, peeled and minced
Salt
Pepper
1 teaspoon Thyme or oregano
5 Eggs

Peel potatoes and cut them in 1" squares. Add oil to a 10" skillet and, when it's hot, add potatoes. Cook over medium heat, stirring occasionally.

Meanwhile, core and slice bell pepper. Add it to the skillet and stir them occasionally.

Peel and mince garlic. When the potatoes and peppers are nearly tender, add garlic and cook until it is aromatic. This process, from potatoes to garlic, will take about 20 minutes.

Beat the eggs. When the vegetables are soft, pour the eggs over the top. Lift the edges of the eggs as they set around the sides of the pan, and let uncooked eggs flow underneath. When eggs are gently set, slice the frittata into 4-6 pieces and serve on a plate with salad and a roll. Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

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