There are some great ways to prepare
an Italian breakfast which include this wonderful vegetable. I'm
not talking about pulling out leftovers either. Potatoes are healthy
for us and offer us some important nutrients.
Although Italians who live in Italy tend not to have large breakfasts,
instead opting for a muffin or something of the like, plus some
espresso made from their adorable stovetop
espresso makers. Their main meal is around our lunchtime.
Usually around 1:00. When I stayed with my relatives in Italy,
every day the husband would come home and eat with the family
around the table. It was a relaxing time, not a big rush like
it often is here. I think he took about an hour or hour and half
lunch break. The meal was usually a two course meal, starting
with some meat and then pasta served in simple white
pasta bowls.
But we are not living in Italy, and in America we preach breakfast
is the most important meal of the day. Well, we don't all follow
that, but there are some recipes which include potatoes in an
Italian style.
One recipe is to add sliced potatoes to some scrambled eggs.
In fact, there are a number of directions you can take this. To
keep it simple for a potato egg recipe, just slice the potato
using a food
processor or mandiline (this provides more consistant slicing
than by hand) and add it to some olive oil in a pan. When almost
done, add in crushed garlic. If you add it sooner, the garlic
will most likely burn. So your potatoes are done, your garlic
is added and now you can add in the eggs.
Note: For reduced cholesterol, don't use the yolks. The whites
is where the protein is. The down side is you have to use more
eggs for more mass, but personally, I don't need any more cholesterol
in my diet.
Now, here is where you have a choice. If you pour the eggs in
and leave it like an omelet - then it turns into a frittata, which
is basically an Italian egg omelet doctored up. Or you can remove
the potatoes and cook the eggs like scrambled eggs and then add
the potatoes back in.
I've done it both ways. Although, if you are not a huge potato
fan for breakfast you can even it out by adding some sliced zucchini
and onions. But cook the onions before the potatoes and add the
zucchini after the eggs are cooked. Cook it all with the lid off,
so the steam can escape since the zucchini will let out quite
a bit of juice.
As I mentioned, you can go a variety of ways with this dish.
You can add tomatoes, basil, or cheese for extra flavor and variation.
I fail to give a specific recipe for all of this just yet, there
are so many variations I could do a whole batch of recipes.
If you are not using a nonstick pan, be sure to keep your eye
on the pan making sure no burning occurs. Add extra olive oil
if need be. I have yet to be able to cook this dish without having
to let the pan soak. In fact, my husband should be writing this
article since he is the one who typically makes this breakfast
dish.
If looking for other Italian
potato recipes try my recipebox page.
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