Italian Potatoe Frittata 5fix Recipes

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CLASSIC ITALIAN POTATO FRITTATA



Classic Italian Potato Frittata image

One of the most traditional Italian recipes loved by kids and grown-ups. Learn all the tips and tricks to make perfect potato frittata every single time!

Provided by Andrea Soranidis - The Petite Cook

Categories     Main

Time 30m

Number Of Ingredients 6

500 g medium-large potatoes
6 eggs
handful of fresh parsley, finely chopped
60 g Grana Padano or Parmesan Cheese, grated ((optional))
3 tablespoon extra virgin olive oil
sea salt and freshly cracked black pepper (to taste)

Steps:

  • Peel and chop the potatoes into 1-inch large cubes.
  • In a large pot of lightly salted boiling water, boil the potatoes for about 5 min, until just tender.
  • In the meantime, in a large bowl whisk the eggs until well combined, add in chopped parsley and season with salt and pepper.
  • Drain well the potatoes and add them into the bowl with the eggs. Fold in the cheese (if using) and lightly mix all ingredients.
  • Heat a large non-stick skillet with the olive oil over medium-low heat. Pour in the frittata mixture, making sure to distribute the potatoes evenly over the bottom of the pan.
  • Cover with a lid and cook for about 5-10 minutes, gently shaking the pan every now and then. When the frittata is easily pulled off from the bottom, is ready to be turned. Using a plate with the same diameter of the frittata, carefully put it on top and flip the frittata on the other side.
  • Cook on the other side for a further 2-5 minutes, this time without the lid.
  • When the frittata is fully cooked, remove from the pan and slide it gently onto a serving plate, and serve
  • Store leftovers in an airtight container and refrigerate for up to 2 days.

Nutrition Facts : Carbohydrate 15 g, Protein 11 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 172 mg, Sodium 221 mg, Fiber 2 g, Sugar 1 g, Calories 232 kcal, ServingSize 1 serving

POTATO FRITTATA



Potato Frittata image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

3 large red potatoes, peeled and cut into 1/2-inch cubes
1 cup diced onion
Salt and freshly ground black pepper
4 to 5 tablespoons olive oil, or to taste
6 large eggs
2 to 3 tablespoons freshly grated Locatelli-Romano
Minced fresh parsley leaves

Steps:

  • Pat dry the potatoes and onions.
  • In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the potatoes and salt and pepper and cook, stirring, for 1 minute. Add the onion and cook, stirring occasionally, until golden brown and just tender. Transfer to a plate.
  • In a bowl, combine the eggs, Locatelli-Romano, and salt and pepper. Add the vegetable mixture and gently stir to combine.
  • Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot. Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate.
  • Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set.
  • Transfer to a plate and cut into wedges. Sprinkle with parsley.

NAN'S POTATO AND EGG FRITTATA



Nan's Potato and Egg Frittata image

A potato and 6 eggs are fried in olive oil to make this simple frittata. Cut it into rectangles or wedges and serve between 2 slices of Italian bread either by itself or with tomato slices. Delicious!

Provided by Nan

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 27m

Yield 4

Number Of Ingredients 4

2 tablespoons olive oil
1 large baking potato, peeled and sliced 1/4 inch thick
6 eggs, beaten
salt and pepper to taste

Steps:

  • Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.
  • When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
  • When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 17.2 g, Cholesterol 279 mg, Fat 14.3 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 3.3 g, Sodium 109.3 mg, Sugar 1.3 g

ITALIAN FRITTATA



Italian Frittata image

Frittatas are a cinch to make, and you can substitute the ingredients with whatever you have on hand! It's fun to get creative with them! They also make great leftovers!

Provided by Shagen McBride

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 50m

Yield 6

Number Of Ingredients 14

½ cup diced salami
½ cup artichoke hearts, drained and chopped
½ cup chopped cherry tomatoes
1 (4.5 ounce) can sliced mushrooms, drained
6 eggs
⅓ cup milk
2 green onions, chopped
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon salt
ground black pepper to taste
⅓ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
  • Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
  • Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
  • Bake until eggs are set and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 5.9 g, Cholesterol 215.5 mg, Fat 13.4 g, Fiber 1.2 g, Protein 17 g, SaturatedFat 5.7 g, Sodium 1048.7 mg, Sugar 1.9 g

PAPA'S ITALIAN POTATO FRITTATA



Papa's Italian Potato Frittata image

Ready, Set, Cook! Special Edition Contest Entry: My Grandfather's yard in New York was his sanctuary. He grew big tomatoes we used to make fresh marinara sauce, fresh herbs and figs in the summer months....and my Mom's favorite yellow roses. Next to his garden, he built an enclosed porch with big windows he could open and close according to the season. He had a small stove in the back of his porch where he often cooked his favorite foods. He answered to no one in this private kitchen. I remember a huge tin of olive oil next to his stove always ready to prepare something delicious. One of Grandpa's best creations was an Italian Potato Frittata. Grandpa had a huge heavy skillet which produced a big enough frittata for our large family. My updated version is made in a 12 inch non-stick skillet and is easier to turn. The red pepper and herbs gives just the right sweetness to the Simply Potatoes with Onion and the topping of grated cheese is just perfect.

Provided by lorrainesfav

Categories     Potato

Time 35m

Yield 1 12-inch frittata, 4-6 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
1 cup red bell pepper, roughly chopped
1/4 cup green onion, 1/4-inch dice
1/4 cup sun-dried tomato, finely chopped
1/4 cup fresh basil, chiffonade
1/4 cup fresh Italian parsley, roughly chopped
salt and pepper, to taste
6 large eggs, beaten
1/4 cup grated parmigiano-reggiano cheese, for the finished topping

Steps:

  • In a 12-inch non-stick skillet, heat half of the olive oil on medium-high heat. Add the whole bag of Simply Potatoes with Onion and the chopped red pepper. Turn every minute or so as the vegetables brown. Use more olive oil if necessary.
  • When the potatoes are lightly browned and soft, add the green onions, sun-dried tomatoes, fresh basil, fresh parsley and salt and pepper to your taste. Give all the ingredients a few turns in the pan until all the ingredients are mixed inches.
  • Slowly add the beaten eggs to the skillet contents. Use a fork to push the vegetables around so the egg incorporates evenly. Cook on medium low heat until the edges and middle of the frittata are cooked enough to hold together. Steam will escape from the middle when ready to turn.
  • Take the skillet off the burner to the side and place a 12 inch dinner plate over the frittata. Invert onto the platter with 1 hand on the skillet handle and 1 hand on the top of the plate. The bottom will be the top so make sure it is browned just right.
  • Push the skillet back onto the burner and add the remainder of the olive oil or more if you like. Slide the potato frittata back into the skillet, browned side up, and lightly brown the bottom. Shake the skillet a few times to get a nice edge on the frittata. Invert the finished frittata onto a clean dinner plate. Top with the grated Parmigiano cheese and more salt and pepper to your taste.
  • Serve this potato cake at room temperature or cold from the refrigerator. This frittata makes a delicious sandwich topped with genoa salami and a fresh slice of tomato.

Nutrition Facts : Calories 271.6, Fat 22.3, SaturatedFat 5.1, Cholesterol 282.6, Sodium 267, Carbohydrate 5.6, Fiber 1.5, Sugar 3.3, Protein 12.5

SPINACH AND POTATO FRITTATA



Spinach and Potato Frittata image

This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.

Provided by Cheryl Leiser Harding

Categories     Breakfast Potatoes

Time 30m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
⅓ cup milk
½ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
  • In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.7 g, Cholesterol 197 mg, Fat 13.1 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 4.4 g, Sodium 175.4 mg, Sugar 3.1 g

ITALIAN POTATOE FRITTATA #5FIX



Italian Potatoe Frittata #5FIX image

5-Ingredient Fix Contest Entry. Enjoy this easy and healthy frittata from my Mother's kitchen to yours. In spite of her hectic days we always had a delicious homemade meal on the table. She served this with insalata and bread....Delicious!

Provided by mariannepollack

Categories     Breakfast

Time 25m

Yield 1 9 inch frittata, 6-8 serving(s)

Number Of Ingredients 5

20 ounces Simply Potatoes Diced Potatoes with Onion
8 large eggs
1 cup grated pecorino romano cheese
1/2 cup chopped fresh parsley
1 cup water

Steps:

  • Wisk together eggs, cheese, parsley and water.
  • Add Simply Diced Onion Potatoes.
  • Mix until all ingredients are combined.
  • Pour into medium preheated oiled pan until frittata firms and browns (approx 10 minutes).
  • Invert plate over the pan and flip the frittata onto the plate.
  • Slide the frittata uncooked side down and cook until completely set (approx 10 minutes).

Nutrition Facts : Calories 97.1, Fat 6.4, SaturatedFat 2.1, Cholesterol 248, Sodium 98.7, Carbohydrate 0.8, Fiber 0.2, Sugar 0.3, Protein 8.5

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