Frittata Patate E Cipolle Stovetop Potato And Onion Frittata Recipes

POTATO AND ONION FRITTATA

Steps:

• Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes. Drain potatoes and let cool. Peel and cut into 1/4-inch-thick slices.
• Meanwhile, in large bowl, whisk eggs until frothy. Add cheese, parsley, salt and pepper, and whisk until blended.
• Preheat oven to 350°F In large ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes. Add garlic and cook, stirring often, 1 minute. Add butter and reduce heat to medium-low. Add potatoes and mix. Slowly pour eggs into pan; do not stir. Cook, undisturbed, 2 minutes.
• Transfer skillet to oven and bake until eggs are cooked through, 15 to 18 minutes. Remove from oven and let sit 2 minutes, then loosen with spatula and slide onto serving plate. Let cool 5 minutes before slicing.

POTATO-ONION FRITTATA

Steps:

• Place potatoes in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer until tender when pierced with a sharp knife, 10 to 12 minutes. Drain; let cool. Peel, and cut into 1/4-inch-thick slices.
• Preheat oven to 400 degrees. Heat oil in an ovenproof 10-inch nonstick skillet over medium-high heat. Cook onions until just translucent, about 2 minutes. Add potatoes, and cook, stirring occasionally, until onions and potatoes are golden brown, 4 to 5 minutes. Season with salt and pepper.
• Mix together cheddar and eggs. Season with salt and pepper. Reduce heat to medium. Pour egg mixture into skillet. Dollop with sour cream, and swirl into egg mixture using the tip of a knife. Cook until edge is set, about 2 minutes. Carefully transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert frittata onto a plate. Let cool slightly. Serve warm.