Mammabellarte

" White Wednesday"

White eggs, organic .

Frittata di Patate

Serves 4-6

1/4 cup extra-virgin olive oil

1 medium potato, peeled, quartered length wise and cross cut into 1/4- inch slice

8 eggs

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

TO PREPARE

- 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.

Buon Appetito!

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