Recipe - Olive Profumate (Fennel And Orange-Scented Olives)

2 tablespoon Olive oil or cooking oil
2 md Potatoes (11oz each);
thinly cut or sliced up ; about 2 cups
1 md Onion; cut into thin
wedges
2 Cloves garlic; minced
One half teaspoon Salt; divided
One fourth teaspoon Pepper
8 Eggs
2 tablespoon Snipped fresh oregano or
1 teaspoon Dried oregano
One half cup Sliced pitted ripe olives
One fourth cup Finely shredded Provolone or
Parmesan cheese

Date: Mon, 12 Feb 1996 10:06:44 +0100

From: Sykes.Kaye@uniface.nl (Kaye Sykes)
In a 10" broilerproof or regular skillet, heat oil. Add potatoes, onion,
garlic, One fourth tsp of the salt, and the pepper. Cover and cook over medium
heat for 5 minutes. Turn potato mixture with a spatula. Cover and cook for
56 minutes more till potatoes are tender, turning mixture once more.

In a medium mixing bowl, beat together eggs, oregano, and the remaining
salt. Pour egg mixture over hot potato mixture. Sprinkle with olives.
Cook over medium heat.

As the mixture sets, run a spatula around the edge of the skillet, lifting
egg mixture to allow the uncooked portion to flow underneath. Continue
cooking and lifting edges till egg mixture is almost set (the surface will
be moist).

Place the broilerproof skillet under the broiler 45" from the heat. Broil
for 12 minutes or till top is set. (Or, if using a regular skillet,
remove the skillet from the heat; cover and let stand for 34 minutes or
till the top is set.)

Sprinkle the top with finely shredded provolone or Parmesan cheese. Serve
immediately. To serve, cut the frittata into wedges. Makes 4 maindish
servings.

Per serving: 340 Cal / 2g Fat / 7g Sat Fat / 431mg Chol / 671mg sodium /
21g Carb / 2g Fiber / 17g Prot. Serving Ideas
: Makes a nice dinner with a green salad. NOTES
: This halved easily.

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