Chick Farm Recipe Collection
Uova con Patate
(Eggs with Potatoes)
This is one of our favorite winter suppers ‐ easy and quick, and amazingly good considering the simple list of ingredients. (Don't worry if squash blossoms aren't available. We usually leave them out; the dish is very good either way.)
5 tbs olive oil
3 cups thinly sliced potatoes
Salt & pepper
1 cup chopped onion
2 tbs chopped fresh parsley (or 1 tbs dried)
2 cups roughly chopped squash blossoms (optional)
2 tbs grated parmesan cheese
Saute potatoes in a skillet with 4 tablespoons of the olive oil. Cover and simmer gently, stirring and turning potatoes with a spatula. When tender add onion and salt & pepper to taste. Cover and continue cooking until onion wilts. Add parsley and squash blossoms (if using them). Cover and simmer for 5 minutes.
Meanwhile, beat the eggs with salt & pepper to taste. Mix in the grated cheese. Add the egg mixture to the potatoes, together with the remaining olive oil. Cover and cook until eggs are done, stirring often while they cook.
Yield: 4 Servings
From "Italian Family Cooking" by Edward Giobbi