In this recipe the potatoes are cooked on the stove top and then added to the egg mixture which is then baked until set. It should rest 15 minutes after baking before serving. For planning purposes, the recipe should be started about 1 hour and 20 or 30 minutes before serving.
Provided by PanNan
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Line a 9-inch cake pan with aluminum foil and brush with olive oil on bottom and sides.
- 3. Toss the potatoes, onion, garlic, green onions, bell pepper, 1/2 tsp of salt, and 1/4 tsp of pepper together with olive oil (just enough to coat them) in a large bowl, until the potatoes are thoroughly coated with oil and the potato slices separate.
- 4. In a large, DEEP, 10-inch skillet, heat about 2 Tbsp of olive oil over high heat until hot.
- 5. Reduce heat to medium and add potato mixture to skillet. Set the bowl aside for the moment, but no need to wash, we'll use it again.
- 6. Cover potato mixture and cook, stirring every few minutes until potatoes are tender. About 25 minutes.
- 7. While the potatoes are cooking, whisk the eggs and about 1/2 tsp of salt in the reserved bowl.
- 8. Fold the potato mixture into the egg mixture, scraping the skillet.
- 9. Mix grated Parmesan cheese into the potato/egg mixture.
- 10. Pour the potato/egg mixture into the prepared foil-lined pan.
- 11. Cook, uncovered for about 20-25 minutes or until golden brown and set.
- 12. Slide onto a plate and allow to cool for about 15 minutes before cutting. Serve warm or at room temperature, sliced into wedges.
Nutrition Facts : Calories 223.2, Fat 11.3, SaturatedFat 2.6, Cholesterol 156.5, Sodium 94.1, Carbohydrate 22.4, Fiber 3.1, Sugar 2.3, Protein 8.6
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