Recipe: Greek Vegetable Omelet (using potatoes, fresh parsley and basil)

GREEK VEGETABLE OMELET

" Serve with warm bread, olives, and wine for an easy but elegant brunch."

3 tablespoons olive oil
1/2 onion, chopped
1 green bell pepper, scrubbed, stemmed, and seeded, then cut in 1/4-inch strips
1 teaspoon minced fresh sweet basil
1/4 cup minced fresh parsley
2 medium boiling potatoes, cooked until tender, sliced in 1/4-inch rounds
6 eggs, well beaten
3 tablespoons grated Parmesan cheese (or Kefalotyri cheese)
Freshly ground black pepper (to taste)
Sliced ripe tomatoes (for serving)

In a large skillet or omelet pan, heat the oil. Saute the onion and pepper until they are soft and golden but not brown.

Add the basil and parsley and stir just to heat through. Lay the potato slices in the skillet, distributing the onion, peppers and herbs throughout.

When the potatoes are heated through, pour the beaten eggs over all. Sprinkle with grated cheese.

Set the skillet, uncovered, in a 350 degrees F oven until the eggs are set about 20 minutes.

Top with a couple of grindings of black pepper and garnish with sliced tomatoes.

Makes 4 servings
Source: The Best of Ethnic Home Cooking by Mary Poulos Wilde