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 feasible to prove the history of written cooking instructions far back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. In practice though, sadly, these early records were just primitive pictorial recipes for food preparation.
Interestingly, the most ancient recipe found, according to food historians is a series of stone tablets in Sumerian describing 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 anyone who drank it feel blissful. As we move into The time of the romans 25BC a roman called Apicius wrote some documents which described recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius also tells us how the ancient chefs were skilled in the use of many herbs, including a few that are still present in modern kitchens for example bay, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back many new foods and spices from the East, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations created an eruption in recipe manuscripts, some of which still exist in private cookery archives. By the time we get to the twentieth century, cook books are increasing in popularity as a result of increased literacy, leisure time and having more money to spend. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Potato Frittata For Brunch (Pg&E _Spotlight_) recipe.
