Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 2, 2011
Skillet Potatoes & Tomatoes
Comforting Potatoes
Prep time:
10 minutescooking time:
22 minutes“After a midsummer trip to the local farmer's market, this dish often appeared on Grandma's table.”
Ingredients
Serves 4
- 1 tablespoon olive oil
- 3 cups sliced potatoes (2 to 3 medium)
- 1/3 cup minced fresh basil
- 2 large whole eggs
- 2 egg whites
- 2 tablespoons milk
- 1 tablespoon Dijon-style mustard
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups sliced plum tomatoes (about 8 small)
Directions
1
Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat until hot. Layer half the potato slices in skillet. Cover and cook until lightly browned, about 3 minutes. Turn potatoes and cook, covered, until lightly browned, about 3 minutes. Remove potatoes from skillet. Repeat with remaining 1 1/2 teaspoons oil and potato slices.
2
Arrange all potato slices in skillet. Sprinkle with basil. Whisk the eggs, egg whites, milk, Dijon-style mustard, dry mustard, salt and pepper in a small bowl.
3
Pour egg mixture over potatoes in skillet. Arrange tomato slices over potato mixture. Reduce heat to low. Cover and cook until eggs are set, about 10 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Grandma's large serrated bread knife was indispensable when slicing tomatoes for BLT sandwiches as well as for this savory potato and egg dish. From extralarge beefsteak tomatoes to egg-shaped plum tomatoes, even the ripest summer tomato could be sliced into perfect juicy rounds.
You May Also Like...
Disney Holiday Collection
Bring the spirit of Disney into your home with these beloved characters and watch as faces around the table light up!
