Serves: 4
Total Calories: 299

1 pound all-purpose potato, such as Yukon gold
salt
1 tablespoon unsalted butter
8 ounces fresh mozzarella cheese, sliced
4 large eggs
Freshly ground black pepper
2 tablespoons Parmigiano-Reggiano

1 Scrub the potatoes and peel them. Cut them into 1/4-inch-thick slices. Place the potatoes in a medium saucepan with cold water to cover and salt to taste. Cover and bring to a simmer. Cook until the potatoes are just tender when pierced with a fork, about 10 minutes. Drain the potatoes and cool slightly.

2 Place a rack in the center of the oven. Preheat the oven to 400°F. Smear the butter around the bottom and sides of a 9-inch square baking dish. Arrange the potato slices in the pan, overlapping them slightly. Place the cheese slices on top of the potatoes. Break the eggs into a small cup, then slide them into the pan on top of the cheese. Sprinkle with salt, pepper, and the grated Parmigiano-Reggiano.

3 Bake until the eggs are set to taste, about 15 minutes. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 299
Calories from Fat: 152

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