Eggs and Potatoes Moppioli originated with a 1970's vegetarian cookbook, but the recipe has undergone many changes over the years. It's turned into a fairly quick, very easy brunch or "brinner", breakfast food for dinner. The creaminess of the eggs and cheese goes nicely with the crunchy potatoes, and the olives add a tangy surprise.
This recipe is a big hit with children, and is especially good for serving those who are 'suspicious' of vegetarian food. It's easy to throw together after a long day, or on a busy morning. It's also inexpensive and lends itself to many substitutions and creative additions.
Eggs and Potatoes Moppioli
Serves 4
This recipe takes about 1/2 an hour to make, depending on how quickly your potatoes cook.
- 4 or 5 medium - to - large potatoes
- Nonstick spray
- 1 tablespoon oil
- 8 eggs
- 1/2 cup green or black olives, sliced
- 3/4 cup shredded cheddar cheese
1. Boil potatoes in their jackets in water to cover. When they are nearly tender, drain and cut them in 1/4 inch slices.
2. Spray a large skillet with nonstick spray, heat on medium for a minute, then add oil. Add potatoes and fry until they are browned on both sides.
3. Crack eggs and drop them on to the top of the potatoes. Put a lid on the skillet, turn the heat down to medium low and check frequently. When the eggs are nearly set, sprinkle with olives, then with cheese. Put the lid back on and cook, covered, until the eggs are set and the cheese is melted.
Recipe Notes
Boiling the potatoes in their jackets preserves the flavor and nutrition a bit better than boiling them already sliced, but if you're short on time, boiling them sliced is faster.
Cook the eggs until they are as done as you wish them to be. Remember that experts recommend that yolks be thoroughly coked to avoid food poisoning.
Any type of olives work well, as do chopped green and red peppers. Be creative!
Try different types of cheese. Pepper jack makes a nice change, as does Feta, Parmesan, a Mexican mix, or Swiss.
A delicious green salad with tomatoes goes very well with this dish.
The potatoes can be boiled and fried ahead, then reheated before you add the eggs, cheese and olives.
It's also possible to use Scrambled Tofu instead of eggs, and non-dairy cheese in place of milk-based cheese, thus making the dish vegan.
Try adding your favorite pizza toppings with or in place of the olives. Mushrooms, pineapple, vegetarian pepperoni, etc., all work well.
Eggs and Potatoes Moppioli will be a welcome addition to your repertoire of simple, inexpensive comfort foods.
