Hola in September

This morning is absolutely beautiful! There's a breeze, it's slightly sunny, and the birds are chirping. My class is now my total responsibility however I have an intern from Vassar for the semester. I asked her yesterday how she felt about Math; she said she loved it. Yes...since I have trouble adding (not really, but Math isn't my strongest area.) I'm cooking more here since there are not the fast food places like in the U.S. Here's the recipe I made last night; Mark helped me see the errors of my way (why it wasn't exactly like it should have been, but still delicious with a little Cholera sauce on it.) The eggs here are huge, like dinosaur eggs but chicken eggs. Oh wait, dinosaurs are related to chickens aren't they.

S

Potato and Cheese Frittata

Rated:

Submitted By: DONSSWEETY

Photo By: Throwinguprainbo

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Ready In: 40 Minutes

Servings: 4

"This potato and cheese frittata is great by itself or with some fruit on a Sunday

morning."

INGREDIENTS:

2 tablespoons olive oil

2 large russet potatoes, peeled and

shredded

1 medium onion, diced

salt and pepper to taste

1/2 cup shredded Cheddar cheese

4 eggs, beaten

DIRECTIONS:

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the

potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium,

and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour

eggs over the potatoes and onions.

3. Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove

from the oven, and sprinkle shredded cheese over the top. Return to the oven for

about 5 minutes, or until cheese is melted.