Potato Frittata For Brunch (Pg&E Spotlight) Recipe

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Potato Frittata For Brunch (Pg&E Spotlight) Ingredients

2 medium potatoes
1/2 onion
3 tbsp oil, olive
12 eggs
3 tbsp pimento, or
1 bell peppers, red roasted chopped
1 tsp salt
1/2 tsp pepper
2 tbsp cheese, parmesan freshly grated

A Recipe for
Potato Frittata For Brunch (Pg&E Spotlight)

Part of the secret of a success in life is to eat what you like and let the food fight it out inside.
Mark Twain (1835 - 1910)

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

This Potato Frittata For Brunch (Pg&E Spotlight) recipe is one of many in our Egg Category.

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

This Recipe for Potato Frittata For Brunch (Pg&E Spotlight) is one of thousands in the Recipes-to-go Egg Cookbook.

I eat merely to put food out of my mind.
N.F. Simpson

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"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...."
Rosamond Richardson, English cookery author

This is a recipe for Potato Frittata For Brunch (Pg&E Spotlight) from the recipe cookbook of Recipes-to-go (Egg)

The west wasn't won on salad.
ND Beef Council, billboard advertisement, 1990

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Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.
Doug Larson

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers.
Emily Luchetti

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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot.
Samuel Butler

Potato Frittata For Brunch (Pg&E Spotlight)

There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves.
Thomas Wolfe

Potato Frittata For Brunch (Pg&E Spotlight) Directions

Peel potatoes, slice very thinly and set aside. Slice onions very
thinly. Heat oil in a 10 inch nonstick, oven-proof skillet. Layer
potato slices in pan and cook over medium heat for 5 minutes; lower
heat if potatoes begin to brown. Using a pancake turner, turn potato
slices over, sprinkle onions on top and cook for 5 more minutes.
Repeat 2 more times, turning onion with potato, until potatoes have
cooked for 20 minutes total. Onions will be translucent and potatoes
will be soft and slightly golden. Beat eggs with a whisk in a large
bowl. Add rep pepper, salt and pepper, beat again and pour mixture
into skillet. As egg begins to cook and become firm around the edges,
carefully lift edge with a flexible spatula, allowing uncooked egg to
slide under the cooked egg. Cook for 5 minutes on top of the stove.
Then sprinkle with Parmesan cheese, place skillet in oven and bake at
350 degrees for 15 minutes, until golden. Loosen frittata from
skillet edge with spatula and slide onto a large serving plate. Cut
into wedges and serve. Frittata can be enjoyed either warm or at room
temperature.

Serves: 6

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