You may also like
Categories:Viewed: 69 - Published at: 7 years ago
Ingredients
- 1 8-ounce russet potato
- 2 tablespoons olive oil
- 1/2 small onion, chopped
- 1/4 small green bell pepper, diced
- 1/4 cup sliced pimiento-stuffed green Spanish olives
- 1 tablespoon minced fresh oregano or 1 teaspoon dried, crumbled
- 3/4 cup shredded manchego or white cheddar cheese (about 2 1/2 ounces)
- 6 eggs
Method
- Boil russet potato in salted water until just tender when pierced with sharp knife, about 25 minutes.
- Drain potato.
- Cool, peel and dice.
- Heat 1 tablespoon olive oil in heavy medium saucepan over medium-high heat.
- Add onion and bell pepper and saute until onion is golden brown and pepper is tender, about 10 minutes.
- Mix in potato, Spanish olives and oregano and cook until mixture is heated through, stirring occasionally, about 5 minutes.
- Remove from heat.
- Gently mix in cheese.
- Season to taste with salt and pepper and cover to keep warm.
- Heat remaining 1 tablespoon olive oil in heavy 10-inch nonstick skillet over medium-high heat.
- Beat eggs to blend in large bowl.
- Season with salt and pepper.
- Add eggs to skillet.
- Stir with back of fork and lift edges, allowing uncooked portion of eggs to flow under cooked portion.
- Cook until eggs are just set, 3 minutes.
- Spoon filling over half of eggs.
- Using spatula, fold unfilled portion of eggs over filling.
- Transfer to platter.
