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
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.
Servings: 6 servings
Potato Frittata For Brunch (Pg&E "Spotlight") Recipe brought to you by Recipe Ideas
Categories: Brunch; Mexican; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into antiquity, at least as far back as ancient Egypt, and maybe further still. In practice though, mostly, these early cookbooks were just very simple hieroglyphic recipes for preparing meals.
In fact, the oldest recipe found, according to academics is a collection of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Roman cooks made use of a good variety of herbs and spices, including some that we all recognise like basil, rue and asafoetida. Later on, there were two recipe books which date from the 14th Century : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the spicy food that is served today, but rather accounts of the types of food on the menues of the nobility of those days. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from the East, including parsley, basil and rosemary. The introduction of these new tastes led to a surge in manuscripts on cookery, the majority of which are now in private cookery archives. For the centuries that followed, the rich and powerful families of Wesstern Europe competed to serve up the most exotic meals, and as a result the best cooks and their collection of recipes were at a premium. Notwithstanding that, it was during the 1800s that cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down recipes to help cooks of their time. By the advent of the twentieth century, cookery publications are highly popular mostly due to increased literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Potato Frittata For Brunch (Pg&E _Spotlight_) recipe.
