Title: Olive Potato Frittata
Categories: Eggs
Yield: 1 Servings

2	tb	Olive oil or cooking oil
2	md	Potatoes, thinly sliced
1	md	Onion, cut into thin wedges
2		Cloves garlic, minced
1/2	ts	Salt divided
1/4	ts	Pepper
8		Eggs
2	tb	Snipped fresh oregano -OR-
1	ts	Dried
1/2	c	Sliced pitted ripe olives
1/4	c	Finely shredded provolone or
		Parmesan

In an electric frypan, heat potatoes, onion, garlic, 1/4 tsp of the salt, and the pepper in olive oil. Cover and cook over medium heat for 5 minutes. Turn potato mixture with a spatula. Cover and cook for 5-6 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).

Cover and let set for 3-4 minutes with heat off. Sprinkle the top with finely shredded provolone or Parmesan cheese. Serve immediately. To serve, cut the frittata into wedges. Makes 4 main-dish servings.

Recipe By: Anne Bourget bourget@netcom.com

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