Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Boiling potatoes (about 1 |
| \N \N | Lb) |
| 1 small | Onion |
| 1 \N | Red bell pepper |
| 1 \N | Green bell pepper |
| 1 bunch | Basil (15 to 20 large |
| \N \N | Leaves) |
| 1 tablespoon | Olive oil |
| 5 \N | Eggs |
| ¾ teaspoon | Salt |
| ½ teaspoon | Fresh ground pepper |
| 2 tablespoons | Grated Parmesan cheese |
| \N \N | (optional) |
1. Preheat oven to 350 degrees F. Oil a 9-inch-round, 2-inch-deep baking dish. Wash and quarter potatoes, and place in a small saucepan. Cover with water and bring to a boil. Reduce heat and simmer for 12 minutes. Remove potatoes from pan, cool, and slice into ¼-inch-thick rounds.
2. Peel onion, and slice into ¼-inch-thick strips. Seed bell peppers and slice into ¼-inch-thick strips. Slice basil into thin strips.
3. Heat olive oil in a large saute pan, and cook onion and peppers for 8 to 10 minutes over medium heat. Add potatoes and basil and cook 1 minute more.
4. Beat eggs with salt and pepper in a large bowl. Add onion-pepper-potato mixture. Mix well and pour into prepared pan. Sprinkle with cheese (if used), and bake until top is dry and lightly golden (45 to 50 minutes).
Recipe By : The California Culinary Academy File