Tuesday, March 17, 2009

egg and potato skillet

This egg and potato dish is perfect for a Sunday brunch or a weeknight dinner. Just follow this basic recipe, and add whatever variations you'd like. We happened to have some extra black beans so we added those to the pan before baking. And about 5 minutes before this was completely cooked, I opened the oven and sprinkled about a 1/2 cup of shredded cheese on top. Be creative and add any extra veggies or cheese you may have.

Also, the original recipe called for 8 eggs, but we only used 6 and we had plenty of food. Definitely enough to serve four people. A great tasting meal, and budget friendly too.

Recipe adapted from Everyday Food Magazine

1 tablespoon olive oil
6 medium sized potatoes, peeled and sliced 1/4 inch thick
1 red or orange bell pepper, diced
8 large eggs (we only used 6)
1/4 cup chopped fresh parsley, plus more for garnish
1 tablespoon hot sauce
coarse salt and pepper

Preheat oven to 375 degrees F. In a medium ovenproof skillet, heat oil over medium. Add potatoes and bell peppers, season with salt and pepper. Cover, and cook, stirring occasionally until potatoes are crisp-tender, 14-16 minutes. Uncover, and cook for 1-2 more minutes.

In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour egg mixture over vegetables in skillet, stir and distribute evenly. With spatula, press down on vegetables so they lay flay and are submerged.

Bake until set, 12-16 minutes. (We added about 1/2 cup shredded cheese on top of the egg mixture when there were 5 minutes of cooking time left). To unmold, run a rubber spatula around edge of skillet to release. Invert to a plate. Garnish with extra parsley.


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