ITALIAN POTATOES AND EGGS]
This is an extremely versatile dish, it can be eaten for breakfast, lunch or dinner. It is very filling ...mostly because you'll want to eat so much of it.
* 2 Large Potatoes (or as many as you wish)
* 4 Large Eggs
* 2 Tablespoons of Romano Cheese
* 1/4 Yellow Onion
* 1/4 Red Bell Pepper
* 1/4 Green Bell Pepper
* Black Pepper
* Olive Oil
Peel and quarter the potatoes legnth-wise, then slice.
Cover the bottom of the frying skillet generously with olive oil.
Fry the potatoes in the pan at a medium high heat, remember, olive oil cannot withstand really high temperatures. Continue to turn the potatoes.
Chop the onion and fry in olive oil IN A SEPARATE PAN until it gets clear and soft. After a few minutes, add the chopped bell peppers.
Put 4 large eggs to bowl and LIGHTLY scramble them along with the Romano cheese. When the potatoes are fried golden brown, add the onions, bell pepper, and eggs then toss about the skillet. Salt and pepper to taste.
This also will re-heat very nicely after it's pulled from the fridge.
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