Isola delle Femmine Connection


















 

Breakfast Fritatta
Horace Giamona

Ingredients:

   6-8 eggs
   3-4 large potatoes, peeled and cut into a large dice
   1 onion, chopped
   1/2 lb bacon, cut into 1-inch pieces

Directions:

   In a skillet, cook the bacon until crisp.  Set  the bacon aside and begin cooking the diced potatoes in the bacon fat.  Allow the potatoes to cook for several minutes, turning as necessary.  Before the potatoes are completely cooked, add the chopped onion and continue cooking until potatoes and onion are done.  Discard excess fat.  Return the bacon to the skillet and mix with the potatoes and onions.  Add 6-8 well beaten eggs and mix.  Bake in a moderate oven (350 degrees) until the eggs are set, but not dry.

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