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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I was searching the site for a new recipe for this dish and was shocked not to see any entries! So here is my stand-by from How to Cook Everything by Mark Bittman. Any adaptation recommendations welcomed! Ingredients:
1/3 c. evoo |
1 lb. red or white potatoes, peelled & cut into 1/8 slices |
s & p (fresh ground) |
1 lg. onion (i sometimes omit this) |
1 red bell pepper, sliced thin (i sometimes use prepared roasted red pepper instead) |
1 tsp. minced garlic (optional, can sub garlic powder) |
6 eggs |
1/2 c. minced fresh parsley |
Directions:
1. Place 1/2 the EVOO in a large ovenproof skillet (non-stick, pref) & turn heat to med. Add potato slices & season with S&P. Cook, turning occassionally until soft, approx. 20 mins. Remove with slotted spoon.
2. Add remaining EVOO to pan, then onion & red pepper. Cook, stirring, until soft, approx. 10 mins. Add garlic & cook 2 additional mins. Preheat oven to 375.
3. Return potatoes to skillet & reduce heat to med-low. Cook for 5 mins, turning w/ spatula. Beat eggs w/ parsely.
4. Turn heat to low. Pour eggs over potatoes. Shake the pan to distribute evenly and cook undistrurbed 5 more mins. Transfer to the oven and bake until set, approx. 10 mins. Remove and cool to room temp before cutting into wedges and serving individual portions.
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