Potatoes and tomatoes with feta

Yield: 1 servings

Measure Ingredient
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.

Similar recipes