NEW POTATO & PECORINO FRITTATA
Great served hot for supper or cold as a snack
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 6
Steps:
- Cook the unpeeled potatoes in boiling salted water for 15-20 minutes until tender when tested with the point of a knife. Allow to cool slightly, then cut into chunky slices.
- Heat the oil in a heavy-based non-stick frying pan big enough to take all the ingredients, about 28cm. Add the onions and cook for 4-5 minutes until soft and beginning to brown.
- Meanwhile whisk together the eggs and chives. Season generously with salt and freshly ground black pepper then add the cheese and whisk again. Heat the grill to moderately hot. Add the potato slices to the onions and then pour over the egg mixture. Cook over a low heat until the edges are beginning to firm up and the frittata is lightly set. This may take up to 10 minutes.
- Place the pan under the grill. Don't place the pan too close to the heat or it will burn on top before the centre is cooked. Cook for 2-3 minutes until the eggs are set and the top is a lovely golden colour. Serve hot or cold. This would be delicious with a mixed leaf and tomato salad.
Nutrition Facts : Calories 456 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.16 milligram of sodium
POTATO FRITTATA
Provided by Florence Fabricant
Categories dinner, appetizer, main course, side dish
Time 45m
Yield 6 appetizer or luncheon servings
Number Of Ingredients 8
Steps:
- Scrub the potatoes, quarter them and place them in a pot with enough water to cover them. Bring to a boil and cook until they are tender, about 25 minutes. Allow them to cool briefly, peel them and slice them.
- Beat the eggs and egg whites with the salt and pepper. Stir in the cheese, herbs and sun-dried tomatoes.
- Heat half the oil in a 12-inch skillet or use two 8- to 9-inch skillets. Nonstick skillets will make this recipe easier to prepare. Spread the potato slices in the oil and cook them until they begin to brown, then turn them so the other side browns lightly. Season them with salt and pepper. Be sure none are sticking to the bottom of the pan.
- Add the remaining oil to the pan or pans and when it is hot, add the egg mixture. Cook over medium heat until the eggs are lightly browned on the bottom. Loosen the eggs around the edges and shake the pan to make sure the frittata is loose in the pan. Flip it over by placing a large plate on the pan, turning both plate and pan over together, then sliding the frittata back into the pan. Cook the frittata another few minutes. Instead of flipping the frittata, the top side of it can be lightly browned under a broiler. Either transfer the frittata to a serving platter or serve it directly from the pan.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 13 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 316 milligrams, Sugar 1 gram, TransFat 0 grams
POTATO, KALE AND PECORINO FRITTATA
This Potato, Kale and Pecorino Frittata is courtesy of In Sock Monkey Slippers as part of the U.S. Potato Board's Potato Lovers Club. This Potato Frittata is an easy way to freshen up a weeknight dinner.
Provided by Potato Goodness
Categories U.S. Potato Board
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Heat 1 tablespoon of the oil over medium heat in a 10-inch ovenproof and nonstick skillet. Add the potatoes, season with a pinch of salt and pepper, and saute until golden brown and tender, about 10 minutes. Remove potatoes and set aside.
- Add the remaining 1 tablespoon oil to the skillet and add the garlic and kale and season with a pinch of salt and pepper. Saute until kale is wilted, about 5 minutes. Add potatoes and mustard; stir to combine. Stir in beaten eggs and cheese. Place the skillet in the oven. Bake for 20 minutes or until the eggs are cooked through and a toothpick inserted in the center comes out clean.
- Once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata onto a carving board or serving plate. Garnish with additional pecorino cheese if desired. Slice and serve.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 8.6 g, Cholesterol 232.5 mg, Fat 9.7 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 2.4 g, Sodium 132 mg, Sugar 0.8 g
LOBSTER PECORINO FRITTATA
Steps:
- Preheat the oven to 400°F.
- Scrub the potato and prick it in several places with a fork. Place the potato on the oven rack and bake for 40 to 45 minutes, depending on its size. When the potato is soft, remove it from the oven and set aside to cool. Reduce the oven temperature to 350°F.
- Set a colander in the bottom of a deep, wide stockpot and fill the stockpot with water to a depth of about 1 1/2 inches. Salt the water generously. Bring the water to a boil over high heat. When the water boils, place the lobster into the colander. Cover the pot, lower the heat to a simmer, and steam the lobster for about 15 minutes. Remove the lobster from the pot and plunge it into cold water to stop the cooking. Let cool completely.
- Once the lobster has cooled, remove the meat and cut it into bite-size pieces. Set aside.
- Without removing its skin, cut the potato in half lengthwise. Cut each half into 1/2-inch-thick half-moon slices.
- Using a whisk or a fork, beat the eggs in a medium bowl until frothy. Beat in the heavy cream.
- Heat 4 tablespoons of the butter in a 10-inch nonstick ovenproof skillet over medium heat. Add the potato slices and turn the heat to medium-high. Season with salt and pepper. Cook the potatoes, continuously flipping them with a spatula, until browned. Don't worry-the potatoes won't fall apart from all the handling. Watch carefully and don't allow them to burn.
- When the potatoes are nicely browned, add the red onion and corn. Cook, stirring, for 2 minutes, or until the vegetables are starting to color. To ensure that the mixture doesn't stick to the bottom of the pan, run a spatula along the edges and bottom to dislodge any vegetables that adhere to the pan.
- Add the remaining 4 tablespoons butter to the pan and allow to melt and begin to sizzle. Add the lobster and parsley. Season with salt and pepper. Pour the eggs evenly over the mixture in the pan. Sprinkle with the Pecorino cheese.
- Bake the frittata for 8 to 10 minutes, or until it begins to puff up slightly. It should still be a little runny in the very center. Allow the frittata to stand for 5 minutes. Cut into wedges and serve.
POTATO, KALE AND PECORINO FRITTATA
This Potato, Kale and Pecorino Frittata is courtesy of In Sock Monkey Slippers as part of the U.S. Potato Board's Potato Lovers Club. This Potato Frittata is an easy way to freshen up a weeknight dinner.
Provided by Potato Goodness
Categories U.S. Potato Board
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Heat 1 tablespoon of the oil over medium heat in a 10-inch ovenproof and nonstick skillet. Add the potatoes, season with a pinch of salt and pepper, and saute until golden brown and tender, about 10 minutes. Remove potatoes and set aside.
- Add the remaining 1 tablespoon oil to the skillet and add the garlic and kale and season with a pinch of salt and pepper. Saute until kale is wilted, about 5 minutes. Add potatoes and mustard; stir to combine. Stir in beaten eggs and cheese. Place the skillet in the oven. Bake for 20 minutes or until the eggs are cooked through and a toothpick inserted in the center comes out clean.
- Once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata onto a carving board or serving plate. Garnish with additional pecorino cheese if desired. Slice and serve.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 8.6 g, Cholesterol 232.5 mg, Fat 9.7 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 2.4 g, Sodium 132 mg, Sugar 0.8 g
POTATO, KALE AND PECORINO FRITTATA
This Potato, Kale and Pecorino Frittata is courtesy of In Sock Monkey Slippers as part of the U.S. Potato Board's Potato Lovers Club. This Potato Frittata is an easy way to freshen up a weeknight dinner.
Provided by Potato Goodness
Categories U.S. Potato Board
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Heat 1 tablespoon of the oil over medium heat in a 10-inch ovenproof and nonstick skillet. Add the potatoes, season with a pinch of salt and pepper, and saute until golden brown and tender, about 10 minutes. Remove potatoes and set aside.
- Add the remaining 1 tablespoon oil to the skillet and add the garlic and kale and season with a pinch of salt and pepper. Saute until kale is wilted, about 5 minutes. Add potatoes and mustard; stir to combine. Stir in beaten eggs and cheese. Place the skillet in the oven. Bake for 20 minutes or until the eggs are cooked through and a toothpick inserted in the center comes out clean.
- Once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata onto a carving board or serving plate. Garnish with additional pecorino cheese if desired. Slice and serve.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 8.6 g, Cholesterol 232.5 mg, Fat 9.7 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 2.4 g, Sodium 132 mg, Sugar 0.8 g
More about "new potato pecorino frittata recipes"
POTATO KALE PECORINO FRITTATA - RECIPES
From potatogoodness.com
Estimated Reading Time 2 mins
AUTHENTIC ITALIAN POTATO FRITTATA - THE PETITE COOK™
From thepetitecook.com
HORSERADISH AND PECORINO FRITTATA RECIPE - GREAT ITALIAN …
From greatitalianchefs.com
FRITTATA WITH POTATO, RAPINI AND PECORINO
From idahopotato.com
POTATO, KALE, AND PECORINO FRITTATA - BIGOVEN.COM
From bigoven.com
NIGEL SLATER’S NEW POTATO AND SPRING ONION FRITTATA RECIPE
From theguardian.com
BBC GOOD FOOD NEW POTATO & PECORINO FRITTATA RECIPE
From ketofoodist.com
POTATO, KALE AND PECORINO FRITTATA
From signup.weightwatchers.com
COUNTRY FRITTATA WITH POTATOES, PANCETTA & BASIL - ITALIAN FOOD …
From italianfoodforever.com
ECO-FRIENDLY PEA PECORINO FRITTATA - NUTRITION | NOAHSTRENGTH.COM
From noahstrength.com
POTATO, KALE AND PECORINO FRITTATA | RECIPE | POTATO FRITTATA, FRITTATA ...
From pinterest.ca
POTATO FRITTATA - PINCH AND SWIRL
From pinchandswirl.com
NEW POTATO & PECORINO FRITTATA | RECIPE | PEA AND MINT SOUP, …
From pinterest.co.uk
POTATO, KALE AND PECORINO FRITTATA | RECIPE | PECORINO, POTATOES, …
From pinterest.com
FRITTATA WITH HAM AND CHEESE - MARCELLINA IN CUCINA
From marcellinaincucina.com
RANDOM RECIPE IDEA FOR DINNER | NEW-POTATO--PECORINO-FRITTATA …
From reciperoulette.tv
FRITTATA WITH POTATO, RAPINI AND PECORINO
From potatolife.idahopotato.com
JUNE 30TH: NEW POTATO AND PECORINO FRITTATA
From katelnorth.blogspot.com
POTATO, KALE, AND PECORINO FRITTATA | RECIPE | SEARCH | FOOD CITY
From foodcity.com
NEW POTATO & PECORINO FRITTATA | RECIPE | BBC GOOD FOOD RECIPES, …
From pinterest.com
NEW POTATO TIAN RECIPE WITH THYME AND PECORINO | FOODAL
From foodal.com
ASPARAGUS & NEW POTATO FRITTATA RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN POTATO FRITTATA WITH RICOTTA CHEESE - FAMILYSTYLE FOOD
From familystylefood.com
FRITTERS WITH PECORINO CHEESE AND POTATOES: THE RECIPE FOR A
From cookist.com
POTATO, KALE, AND PECORINO FRITTATA
From deliciousrecipespro.blogspot.com
POTATO AND BROCCOLI FRITTATA - END OF THE FORK
From endofthefork.com
THE BEST EASY EGG POTATO FRITTATA RECIPE - MAMAGOURMAND
From mamagourmand.com
RECIPECIALIST.COM
THE BEST RECIPES FOR POTATO, KALE AND PECORINO FRITTATA
From recipesmycafe.blogspot.com
FRITTATA WITH POTATO, RAPINI AND PECORINO | RECIPE ON …
From pinterest.ca
KALE, POTATO, AND PECORINO FRITTATA • STEELE HOUSE KITCHEN
From steelehousekitchen.com
CHORIZO AND NEW POTATO FRITTATA | RECIPE | KITCHEN STORIES
From kitchenstories.com
NEW POTATO, SPINACH AND GOATS’ CHEESE FRITTATA RECIPE - BBC FOOD
From bbc.co.uk
POTATO, KALE, AND PECORINO FRITTATA - ASKPULS.COM
From askpuls.com
PEA & PECORINO FRITTATA - ONE RECIPE AT A TIME
From onerecipeatatime.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love