"The belly rules the mind."--Spanish Proverb

Potato Frittata Recipe

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This recipe for Potato Frittata, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Hollybra Family
Added: Tuesday, April 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 strips of bacon
2 T. olive oil
2 baking potatoes, (1lb) peeled & sliced thin
1 ½ tsp. salt
2 med. onions (2 cups)
2 garlic cloves, minced finely chopped
3 oz. cream cheese, cut into small cubes
2 plum tomatoes, sliced
4 eggs
1/3 cup cream
2/3 cup milk
1/8 tsp. cayenne
¼ cup grated Parmesan

Directions:
Directions:
Preheat oven to 375° In heavy 10” skillet with 2” sides, sauté the bacon until the strips are crispy & browned. Transfer the bacon to a plate and discard the fat in the pan. In the same skillet, heat the olive oil. Add the potatoes and sprinkle them with the salt. Scatter the onions & garlic on top. Cover the skillet and stirring twice, sauté the vegetables over a medium heat until soft, about 10 minutes. Crumble the bacon over the mixture, add the cream cheese, and top with the tomato slices. Press down on the mixture, spreading it evenly into the skillet.

 

 

 

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