European Stars And Stripes (Newspaper) - October 12, 1988, Darmstadt, Hesse My by Pierre Franey new York times the first dish i Ever made or a customer Asa Cook s icon ago apprentice in France Wasan inc perfect Qmella smooth and lightly browned outside moist and Well seasoned within is a technique about which i have Rillon often Over the years. Italians have their own version of an Melet called full Ala. And in can be equally delicious. The fundamental difference Between the two is that an Melei 1$ made with eggs and seasonings then tilled with sundry ingredients whereas the in Lala mixture incorporates the ingredients and the result is thicker and slightly drier. Moreover the Melet is cooked in an open pan while the Trillana at least the Way i make ii is covered. The ingredients thai can go into a in Lala Are endless. The recipe i offer Here is made with sliced red skinned potatoes mushrooms onions red Pepper Ham garlic and herbs to round out this Quick and inexpensive meal i suggest a salad of fresh Green Beans and tomatoes with red onions and a Mustard Vina Grelle. Potato mushroom frittata 1 Pound red skinned potatoes Salt to taste 3 Tablespoons vegetable Oil i Pound mushrooms thinly sliced 1 cup thinly sliced onions 1 Sweet red Bell Pepper cored and Cut into thin strips 1 cup diced cooked Ham 2 Teaspoons minced garlic freshly ground Pepper to lasts 8 Large eggs at room temperature 2 Tablespoons Olive Oil it cup coarsely chopped fresh Basil or italian Parsley. Place the potatoes in a Saucepan. Add water to cover and Salt. Bring to a boil and Cook simmering until tender about 30 minutes. Drain. When the potatoes Are Cool enough to handle Peel and slice them it Inch thick. Set aside. Heat 2 Tablespoons of the vegetable Oil in a Large nonstick Skillet. Add the potatoes and Cook stirring often but gently until they Are Golden Brown. Remove and set aside. Add the remaining 1 Tablespoon vegetable Oil to the Skillet and add the mushrooms. Cook stirring Ollen Over High heal until they Start to turn Brown. Add the onions red Pepper strips Ham garlic Pepper and Salt to taste. Cook stirring and shaking the pan 5 minutes. Remove and set aside. Meanwhile break the eggs into a mixing bowl. Add sail and Pepper to taste. Beat Well with a Fork. Wipe the Skillet clean. Add the Olive Oil to the Skillet and heat add Iho potatoes the mushroom mixture and the Basil or Parsley Cook stirring Over High heat Lor 2 minutes. Seal the egg mixture again and pour ii Over the potato mushroom mixture. Cook stirring irom the Bottom until the eggs Start to set about 2minutes. Cover and Cook Over medium heat about 3 minutes or until done. Place a Large round serving dish Over the Skillet and quickly invert both the Skillet and the dish letting the irl Tala fall into the dish. It should be Golden Brown on top. Serve immediately. Yield 4 Servings. Qreen Beans and Tomato Vinaigrette it Pound fresh Green Beans Salt to taste 2 Teaspoons Dijon style Mustard i Teaspoon minced garlic 2 Tablespoons red Wmk vinegar 4 Tablespoon Olive or vegetable Oil freshly ground Pepper to last i Teaspoon ground cumin 2 Tablespoons chopped fresh Basil or chives 3 red Ripe tomatoes about 1 Pound sliced a Inch thick it cup finely chopped red onion. Cut off the ends of the Beans. Drop them into boiling salted water to cover and Cook until Crisp tender about 5 minutes. Do not overcook. Drain and let Cool. Place the Mustard garlic and vinegar in a salad bowl. Gradually add the Oil while stirring with a wire whisk. Add Salt Pepper cumin and Basil or chives. Stir end blend. Add the Green Beans tomatoes and red onion. Toss and 4 Servings. The curious How can i keep garlic powder from turning into one solid chunk i keep it on 0 apace shelf above the stove for easy Access and use it often. I tried adding dry Rice to it but no Luck mrs. Q.m.h., Sarasota Fla. Although keeping spices on a Shell Over the stove Lor easy Access seems like Good idea it s actually the worst place to store them. In such a place the spices Are subjected to three conditions which cause them to Del Onoroto
