Special potato frittata
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | Stick butter | |
| 2 | tablespoons | Olive oil |
| 3 | Potatoes, diced | |
| ¼ | cup | Grated parmesan |
| ¾ | teaspoon | Paprika |
| ¼ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Italian seasoning |
| 4 | Eggs, beaten to blend | |
| 2 | tablespoons | All purpose flour |
| Salt and ground pepper | ||
Directions
A while back Earl was kind enough to send me a cookbook he authored.
It's a small paperback on camp cooking that has both tips on things like how to avoid eating freeze dried noodles and grayling for six days straight and recipes tailored for the camp cook. Since I go camping about once every other decade, I don't think I'll wait to try the following...
Here is a breakfast better than many get at home. With the cheese and seasonings, it makes getting up in the morning a pleasure.
Melt butter with oil in a skillet over medium heat. Mix potatoes and flour. Add potato, paprika, garlic powder and Italian seasoning to skillet and cook until potatoes are just tender, stirring often for 10 minutes. Combine eggs with parmesan cheese in medium bowl. Season with salt and pepper. Pour egg mixture over potatoes. Pierce holes in egg mixture and lift edges with spatula, tipping pan to allow uncooked egg to flow under, until edge forms, about one minute; do not stir. Reduce heat to low, cover skillet and continue until eggs are set.
From "Pocket Guide to Cooking in the Great Outdoors" by Earl Shelsby, FIM Publishing, Phoenix, Md., 1993. ISBN0-917131-04-5 This can be ordered from FIM Publishing, Inc., P.O. Box 197, Phoenix, Md., 21131.
Posted by Stephen Ceideberg; September 5 1993.