Yield: 1 servings
|2 tablespoons||Good olive oil|
|4 \N||Red skin potatoes - (about 1/2 lb); quartered and boiled|
|1 cup||Chopped ripe red tomatoes|
|¼ cup||Chopped onion|
|1 teaspoon||Chopped garlic|
|1 tablespoon||Chopped oregano|
|\N \N||Salt; to taste|
|\N \N||Freshly ground black pepper; to taste|
|½ cup||Crumbled feta; (about 4-oz)|
Preheat the oven to 400 degrees. In a large saute pan, heat the oil until it begins to ripple. Add the potatoes, cooking and tossing until they are all golden. Add the tomatoes and onions and cook for 2 minutes. Add the garlic and oregano, toss to combine. Season with the salt and pepper. Top with the feta and place in the oven for 10 minutes.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2168 broadcast 07-18-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.