Sunday, January 31, 2010

CHEESY POTATO & EGG FRITATTA

2 tablespoons vegetable oil
1 large baking potato, peeled and sliced 1/4 inch thick
6 eggs, beaten
1/2cup shredded cheddar cheese
salt and pepper to taste

Heat oil in a large skillet or frying pan over medium high heat. Spread
potato slices across bottom of the pan and cook, turning once, until
golden on both sides. Remove slices from pan and drain.
When all potato slices have been cooked, return them to the pan. Turn
heat to high. Pour on the beaten eggs and season with salt and pepper.

Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to
medium low. Cover pan with a plate and flip pan so that frittata is
turned out onto plate. Slide the frittata back into the pan with the
uncooked side down. Cover and let cook another 2 minutes.
When frittata is finished cooking, remove it from the pan and drain
briefly on paper towels before serving.

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