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Patate Fritte e Uove: Potatoes and Eggs

I feel like this dish is Italian cooking at its best.  Simple, flavorful, a good contrast of textures and stupid-easy to make.  Feel free to make this dish with just the eggs and potatoes, but the onions and bell peppers add a lovely sweetness and texture to it.  This is great for breakfast, lunch or dinner.

  • 2 baby yukon gold, red or blue potatoes

  • 1/2 small onion, sliced

  • handful fresh or frozen bell pepper strips

  • 2 eggs

  • extra virgin olive oil

  • salt and pepper

  • grated Parmesean cheese (optional)

Wash the baby potatoes, then slice them into very thin strips.  You can peel them if you want, but I like to leave the skins on (that's where most of the nutrition lives).  Pour about 1/4 cup olive oil into a small skillet over medium-high heat.  Add the potatoes and cook until golden brown and crispy.

In a separate small skillet, saute the onion and peppers in a touch of olive oil until soft and tender.

Drain the oil off from the potatoes, leaving maybe 1 teaspoon in the skillet.  Add the peppers and onions.  Crack the eggs over the veggies and stir.  Cook them to your liking - I like mine well done, so about 2 - 3 minutes.  Slide onto a plate, season with salt and pepper, and top with a sprinkle of Parmesean cheese.  Serve immediately.  Buon appetito!




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