Potato-basil frittata

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

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