Recipe - Greek Vegetable Omelet

3 tablespoon Olive oil, a good one
One half Onion, chopped
1 Green bell pepper, scrubbed,
stemmed, and seeded, then
cut in One fourth inch (6 mm)
strips
1 teaspoon Fresh sweet basil, minced
One fourth cup Parsley, minced fresh
2 md Boiling potatoes, cooked
until tender, cut or sliced up in 1/4
inch rounds
6 Eggs, well beaten
3 tablespoon Parmesan cheese, grated, or
kefalotyri cheese
Freshly ground black pepper
Sliced ripe tomatoes

In a large skillet or omelet pan, heat the oil. Saute the onion and pepper
until they are soft and golden but not brown. Add the basil and parsley and
stir just to heat through. Lay the potato slices in the skillet,
distributing the onion, peppers and herbs throughout. When the potatoes are
heated through, pour the beaten eggs over all. Sprinkle with grated cheese
and set the skillet, uncovered, in a 350 F oven until the eggs are set
about 20 minutes. Top with a couple of grindings of black pepper and
garnish with cut or sliced up tomatoes. Serve with warm bread, olives, and wine for
an easy but elegant brunch.

Typos by Brenda Adams and prepped by MC_Buster; mc post 4/18/97

Recipe by: The Best of Ethnic Home Cooking, Mary Poulos Wilde Posted to
MCRecipe Digest V1 #577 by Brenda BADams badams@northwest.com on Apr 18,
1997