Recipe - Potato-Basil Frittata

2 lg Boiling potatoes (about 1
Lb)
1 small Onion
1 Red bell pepper
1 Green bell pepper
1 bn Basil (15 to 20 large
Leaves)
1 tablespoon Olive oil
5 Eggs
Three fourths teaspoon Salt
One half teaspoon Fresh ground pepper
2 tablespoon Grated Parmesan cheese
(optional)

1. Preheat oven to 350 degrees F. Oil a 9inchround, 2inchdeep baking
dish. Wash and quarter potatoes, and place in a small saucepan. Cover with
water and bring to a boil. Reduce heat and simmer for 12 minutes. Remove
potatoes from pan, cool, and slice into 1/4inchthick rounds.

2. Peel onion, and slice into 1/4inchthick strips. Seed bell peppers and
slice into 1/4inchthick strips. Slice basil into thin strips.

3. Heat olive oil in a large saute pan, and cook onion and peppers for 8 to
10 minutes over medium heat. Add potatoes and basil and cook 1 minute more.

4. Beat eggs with salt and pepper in a large bowl. Add onionpepperpotato
mixture. Mix well and pour into prepared pan. Sprinkle with cheese (if
used), and bake until top is dry and lightly golden (45 to 50 minutes).

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip