So what do you do when you wake up on a sunny morning and your first thoughts are of making an omelette, but you realize you have no eggs? Well then, you have to move to your back up plan and use some potatoes. Trust me, not only is this a hearty breakfast but perfect as a wonderful side dish as well.
- 2 Medium Potatoes sliced 1/8 of an inch
- 1 Red Onion sliced 1/4 inch to 1/8 inch
- 1 Bannana Pepper sliced in 1/8 inch rings
- 1/2 can of Sweet kernel Corn
- 1/2 Cup of Diced Ham 1/4 Inch x 1/2 Inch
- 1/4 Cup of Olive Oil
- 2 Tbl Granulated Garlic
- 2 Tbl Dried Basil
- 1/4 Cup of Chicken Stock
- 1 Tsp Crushed Chili Flakes
- 3 Slices of Sliced Processed Cheddar Cheese
Put your olive oil in a pan and layer half of your potatoes on the bottom of the pan. Then scatter half of your onions, bannana peppers, ham, and corn. Repeat this step for one more layer and cook on medium high heat covered. When the potatoes on the bottom begin to brown, throw in you basil and garlic and stir bringing the bottom half of the potatoes to the top, and again heat covered stirring occasionally every 3-4 minutes.
When the pan begins to dry out to the extent that the bottom of the pan begins to get a bit crusty, add your chicken stock scraping the bottom of the pan and then cover until potatoes are done. Just before you pull it off the stove add your cheese slices, cover, and then stir in. The cheese is certainly nothing special as cheese goes, but I am certain that as long as a Frenchman, does not see what cheese you place in the dish, he will be none the wise.
He may even ask you what was the special cheese you used. Of course the evidence of what it was had melted into the nooks and crannies and covered the bits and pieces like a warm babies blanket melting all cares away. Definitely not as light as an omelette, but certainly able to fill even the hungriest of appetites.