Potato-basil frittata
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Boiling potatoes (about 1 |
| Lb) | ||
| 1 | small | Onion |
| 1 | Red bell pepper | |
| 1 | Green bell pepper | |
| 1 | bunch | Basil (15 to 20 large |
| Leaves) | ||
| 1 | tablespoon | Olive oil |
| 5 | Eggs | |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Fresh ground pepper |
| 2 | tablespoons | Grated Parmesan cheese |
| (optional) | ||
Directions
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