Prep 20 mins
Cook 20 mins
This recipe is from Everyday Food. The original recipe calls for 2 teaspoons chopped fresh rosemary. I choose to omit it. Being onion lovers, I added a whole onion rather than 1/2 as the recipe stipulated. NOTE: It's okay if potatoes are not cooked evenly. Some will be browned; others only transparent. The original recipe suggests using an 8-inch skillet.
- 3 teaspoons olive oil
- 1 medium onion, sliced thin
- 1 red bell pepper, sliced thin
- 2 potatoes, peeled and sliced thin
- 8 large eggs
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- Preheat oven to 400°F.
- In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.
- Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
- Transfer to a bowl and set aside.
- Heat remaining 2 teaspoons of olive oil in the skillet.
- Add potatoes; season generously with salt and pepper.
- Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. See 'note' in description above.
- Transfer potatoes to the bowl with the onions and peppers and toss to combine.
- Return mixture to skillet (add more oil if necessary).
- Flatten mixture with a a metal spatula.
- In a large bowl, beat eggs with 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Pour over potato mixture; tilt pan to distribute evenly.
- Bake until set, 15 to 20 minutes.
- Cut into wedges and serve.
My husband loved this and I loved that it was healthy. I sauteed the peppers and onions for 10 minutes as we don't like them crunchy; next time I would add fresh garlic. I would also use one large potato instead of two - I ended up using a 12" skillet to accommodate all of the potatoes and then transferred everything to a 10" skillet for baking. I would either add a creamy cheese (goat cheese, cream cheese, even a bit of light velveeta, to add creaminess to the dish which I found a little dry, or cook for the lower end of the suggested time - 15 or 16 minutes. Finally the addition of fresh herbs - chives, dill, parsley would add a nice punch.
Because we've switched to low-gi eating, I swapped out the potatoes for white-flesh sweet potatoes and used mostly egg beaters in place of about 7 of of the eggs. Recipe was delicious! And would have been fabulous just as written as well - even more fabulous than what I cooked. The simplicity of dojemi's ingredients is the key - so simple and yummy!
Oops. I think I rated this without comment, and I really wanted to comment. This is fabulous! The height of simplicity, but with excellent flavor. From start to table it took me 30 minutes. I love the fact that there is no milk required so low-fat. The only thing I did differently was adding around a cup of chunky salsa instead of the red peppers, and I used green onion mixed in with the eggs instead of regular onion. The variations you could do with this recipe are endless. A sprinkle of parmesan cheese on top finishes it off nicely. Thanks so much!