 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Ingredients:
8 small thin-skinned potatoes |
1/4 cup(s) corn oil |
6 tablespoon(s) (3/4 stick) butter |
1 cup(s) diced onion (optional) |
2/3 cup(s) sliced mushrooms |
1 cup(s) diced green bell pepper |
1 cup(s) 1 cup diced all-beef salami |
10 large eggs |
2 tablespoon(s) milk |
2 tablespoon(s) chopped fresh parsley |
1 cup(s) grated cheddar cheese |
salt and pepper to taste |
Directions:
1. Boil the potatoes until just barely tender, about 15 minutes. Drain and cut them into 1/4-inch-thick slices. In a large skillet over medium heat, fry the potatoes in the oil, tossing and stirring until they begin to brown. Add the butter to the skillet, then the onion (if using), mushrooms, pepper, and salami. Continue cooking and stirring until the potatoes begin to get crisp, the salami is crusty, and the vegetables are limp.
2. Lightly beat the eggs with the milk and parsley in a medium bowl. Pour them into the skillet over all the other ingredients. Stir occasionally. As the eggs begin to set, sprinkle on the cheese. Cover and cook, without stirring, about 6 more minutes, until the eggs are fully set but still moist. Add salt and pepper to taste.
|
|