Spanish Potato and Egg Frittata

sobota, 8 lutego 2014

2 tablespoons oil
2 tablespoons butter
1 large russet potato, peeled and thinly sliced
1 medium onion, thinly sliced
1 large red bell pepper, seeded and sliced (or use half green and half red bell pepper)
1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
6 large eggs
3 tablespoons whipping cream or 3 tablespoons half-and-half
salt and pepper
1/2 cup grated parmesan cheese (or to taste)
2 tablespoons capers (optional but good to use)
1/4 cup chopped fresh parsley

1 Heat oil in a 12-inch skillet over medium heat.
2 Layer HALF of the potato, onion and red bell pepper slices in the skillet; season with salt and pepper.
3 Repeat layering with remaining potato slices, onion and red pepper, then season again with salt and pepper.
4 Cover and cook until potatoes and veggies are tender, stirring frequently with a spatula (about 20 minutes).
5 Sprinkle the thyme over and then cool slightly.
6 In a bowl whisk eggs with cream, and season with salt and pepper.
7 Add the potato mixture to the eggs and whipe the skillet clean.
8 In the same skillet, heat about 1 tablespoon oil over medium-low heat.
9 Pour the egg/potato mixture into the skillet.
10 Sprinkle with grated Parmesan cheese; cover and cook until the eggs are JUST set (about 10 minutes).
11 Slide the frittata onto a platter.
12 Sprinkle with parsley and capers.
13 Cut into wedges and serve.

Golden Mercies