roman eggless potato frittata
 
recipe by :nancy ross ryan 
serving size : 4 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
2 lb.  russet potatoes
  sea salt -- to taste
1/3 cup  olive oil
2   onions -- sliced
2 clove  garlic -- minced
  fresh ground black pepper -- to taste
 
scrub potatoes and place in a saucepan with cold salted water to cover. 
bring to a boil and cook until tender, about 25 - 35 minutes. drain, set 
aside to cool in a large skillet, over low heat, heat olive oil and saute 
onion and garlic 10 minutes, or until soft. while onions cook, peel and 
slice potatoes. mash and combine with onions. gently press potato onion 
mixture into the pan to form an even layer. cook over low heat until 
bottom browns, about 10 - 15 minutes. put a plate over the skillet and 
invert. slide frittata back into pan and continue cooking another 10 
minutes. serve warm or at room temperature. 
 
 
-- 
 
(ID: 77603) Mirror: rec.food.recipes: Tue, Dec 23, 2003


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