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Saturday, February 19, 2011

Your Saturday Beefcake Brunch Continued


JBF Potato Frittata

Ingredients:

6 tablespoons unsalted butter
6 eggs, well-beaten
1 1/2 o 2 cups boiled potatoes
2 to 3 cloves garlic, finely chopped
1to 2 tablespoons finely chopped parsley,
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Parmesan and Gruyere cheese, grated







Method:
Melt butter in a large, heavy skillet. When it is just foaming, add well-beaten eggs and potatoes, spreading the potatoes around the pan. Add garlic, salt, pepper, and parsley. Turn the heat down very low and let the egg set around the potatoes, which will take about 10 to 12 minutes.




Then sprinkle the top quite lavishly with grated Parmesan cheese, or a mixture of grated Parmesan and Gruyere cheese, and run it under the broiler for a couple of minutes to set the top and brown it lightly. Run a spatula around the bottom of the pan, slip the frittata out onto a platter.

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