Title: Potato Picnic Loaf
Categories: Vegetable
Yield: 6 Servings

4	md	Maine Potatoes, Peeled --
		Sliced Thin
1		Loaf
1/4	c	Olive Oil
1		Onion -- Chopped
2		Cloves Garlic -- Minced
1/4	lb	Mushrooms -- Sliced
8		Eggs
1	tb	Fresh Oregano -- Chopped
1/2	c	Green Onions -- Sliced Thin
1/2	lb	Ham, Cooked -- Cut In 1/2"
		Cubes
2		Ripe Tomatoes -- Peeled And
		Chopped
		Salt And Pepper -- To Taste
		Sourdough Italian Or French
		Bread

Method: Cut bread in half from side to side, leaving a bottom half and top crust half and carefully pick out insides of each half, leaving 2 one-inch thick shells. Brush insides of halves with about 1 Tbs of oil, reform loaf, wrap in foil and place in 300 F oven to keep warm. Heat 1 Tbs of oil in skillet or omelet pan. Add potatoes, onion, garlic and saute until golden brown. Remove from pan, set aside, add 1 Tbs of oil to pan and saute mushrooms. Remove and set aside. Beat eggs with oregano, salt and pepper. Add 1 Tbs of oil to pan over medium heat and return potato mixture, mushrooms, green onions, ham and tomatoes. Pour eggs over mixture. As edges become firm, push toward center and shake pan to allow uncooked egg to flow over edges and cook. Cook until eggs are just set on top but remain moist. Invert omelet on a plate and slide back into pan. Cook until golden on both sides. Remove bread from foil and insert omelet in bottom of loaf, cover with top half and re-wrap in foil to keep warm. Serve in slices. Serves 6.

Recipe By : The Ultimate Maine Potato Cookbook - ISBN 0-9619724-0-8

From: Dan Klepach Date: 25 Mar 97 National Cooking Echo Ä

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