" White Wednesday"
White eggs, organic .
Frittata di Patate
1/4 cup extra-virgin olive oil
1 medium potato, peeled, quartered length wise and cross cut into 1/4- inch slice
1/4 cup milk
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
3/4 cup grated Pecorino or Parmiggiano cheese
Salt and black pepper
- Preheat oven to 350 F
- In a large ( 12 inch) skillet, heat the olive oil = olio d'oliva over medium high heat. Add the sliced potatoes and saute for 5 minutes or until tender. Remove with a slotted spoon to a paper lined plate to drain. Season lightly with salt.
-There should be enough oil left in the skillet from frying the potatoes, if not add a little bit more olio.
- In a large mixing bowl, beat the 8 eggs and add the remaining ingredients. Add the potatoes in the egg mix and blend.
- Pour the mix back into skillet. Place skillet over low heat. Cook until the bottom has set, about 15 minutes. Place skillet in preheated oven or under a broiler until la frittata is firm to the touch. Do not overcook or the frittata will be dry.
One of the traditions that I brought back from Sicily is Frittata, we serve for dinner with a tomatoes, cucumbers and onion salad. Enjoy Ciao Rita