Mushroom Frittata Recipe
240 g of potato
eggs 4 pcs.
Tomatoes 2 pc.
pepper 1/2 pcs.
tavern 1 cup
hard cheese 1/2 cup
onion 1 clove
2 tablespoons butter
garlic 1 clove
1. Cut about 1 Boil the potatoes in salted water until cooked. While the potatoes are cooked peel and chop the mushrooms, chop the onion into small cubes, cut into cubes the same bell pepper.
2 Grate the cheese, tomatoes and tavern and cooled potatoes cut into small pieces. Fry the potatoes in hot oil until nice crust to shift the potatoes on a plate. In the remaining oil to fry vegetables and tavern for 7-8 minutes.
3 Beat the eggs in a bowl before mixing with the yolk protein, seasoning with salt and black pepper, mix well. In a frying pan add the fried potatoes and crushed garlic, pour the eggs, fry the third hour on low heat.
4 Remove the pan from the frittata with vegetables and mushrooms from heat, sprinkle with cheese shavings, put on the grill to melt the cheese, cut into pieces, arrange on plates and serve.
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