member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Potatoes and Eggs


    Source of Recipe


    Internet

    List of Ingredients




    1/4 cup olive oil
    2 medium baking potatoes, peeled and diced
    1 medium onion, diced
    Salt and pepper to taste
    8 large eggs
    1/4 cup freshly grated Pecorino Romano cheese
    1 tablespoon chopped fresh Italian parsley

    Recipe



    Heat the oil in large nonstick ovenproof or cast iron skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes.

    Meanwhile, whisk together the eggs, cheese, parsley, and salt and pepper in a large bowl. Add the egg mixture to the potatoes and onions. Cook, shaking the pan and gently moving the mixture from side to side with a rubber spatula as some of the liquid from the top reaches the bottom of the pan. Cook until the bottom is set and beginning to brown and the top is still loose, 2 to 3 minutes.

    Flip the eggs by sliding them onto a plate. Then invert and slide the eggs back into the pan, cooked side up. Cook until the eggs are set, 2 to 3 minutes more, shaking the pan often to prevent sticking. If you prefer, rather than inverting the eggs, you can place the skillet under the broiler for 2 to 3 minutes until the top is set and lightly browned.

    Unmold onto a plate, cut into wedges, and serve.

    Serves 4 to 6

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |