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RECIPE 54
Spanish Frittata
GRANNY SAYS: What's a
frittata? Well, sort of a veggie omelette with a Spanish flair. Tabasco sauce and green chili add real
personality to this delicious and nourishing one-skillet meal.
| 3 tbsp. olive oil |
1 large russet potato |
| 1 medium onion, sliced |
1 bell pepper, diced |
| 1 tsp thyme |
6 large eggs |
| 1/8 tsp. Tabasco sauce |
1/2 cup grated Parmesan cheese |
| 2 tbsp. chopped fresh parsley |
2 tbsp. capers |
| 2 tbsp. chopped green chili pepper |
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- In a large skillet, layer potato and onion slices, sprinkling
each layer with chopped peppers and thyme.
- Cover and cook in 2 tbsp. olive oil over low heat for 15-20
minutes, stirring often, until potatoes and vegetables are tender.
- Whisk eggs with Tabasco and add potatoes and vegetables.
- Heat remaining oil in a fresh skillet, pour in egg mixture and
sprinkle with cheese.
- Cook over low heat for about 5 minutes, then turn frittata over
and cook until eggs are done.
- Serve hot, garnished with capers and parsley.
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