Olive Potato Frittata Recipes

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OLIVE FRITTATA



Olive Frittata image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil, 3 turns of the pan
1 onion, thinly sliced
1 roasted red pepper, drained, pat dry and diced
1/2 to 2/3 cup drained chopped Spanish green olives with pimiento
6 eggs
Generous splash half-and-half or milk
Salt and pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Heat the extra-virgin olive oil in a small 6 to 8-inch oven-proof skillet over medium heat. Add onion to the hot oil and cook until soft and tender but not caramelized - keep the onion white. Add roasted peppers and olives and combine. Beat the eggs with half-and-half or milk and season them with salt and pepper. (Go easy on the salt because of the olives.) Pour the eggs into the skillet and keep settling them to the bottom of the pan as you would an omelet. When the eggs are firm on the bottom and set, transfer pan to the oven for about 10 minutes until top is golden brown. Cut and serve from the skillet or invert the frittata on to a serving plate.

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

OLIVE-POTATO FRITTATA



Olive-Potato Frittata image

This has a little bit of a Greek flair with the olives and the feta cheese. Great for brunch or makes an easy appetizer sliced into individual wedges.

Provided by PalatablePastime

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 cups thinly sliced red potatoes
1 medium red onion, thinly sliced
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
8 eggs
2 tablespoons chopped fresh oregano
1/4 teaspoon salt
1/2 cup pitted kalamata olive, sliced
1/3 cup crumbled feta cheese
1 tablespoon finely shredded parmesan cheese

Steps:

  • In a 10-inch ovenproof skillet, cook potatoes, onion, and garlic in oil, covered, for 4-5 minutes.
  • Lift lid and season with salt and pepper.
  • With a large spatula, turn mixture over to cook on the other side, until potatoes are tender (you may need to turn potatoes one additional time).
  • While potatoes are cooking, beat eggs in a bowl with oregano and salt.
  • Pour the eggs over the potatoes when the potatoes have become tender.
  • Sprinkle the top of the eggs with the olives, and cook until mixture almost sets (you may need to run a spatula around the edge and allow uncooked egg to flow beneath).
  • Sprinkle frittata with feta and parmesan cheeses.
  • Place frittata under the broiler and cook for 1-2 minute or until top is set.
  • Cut frittata into wedges and serve hot.

ROSEMARY POTATO FRITTATA



Rosemary Potato Frittata image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 large clove garlic crushed
1 pound baby potatoes
1 small onion
3 to 4 sprigs fresh rosemary, finely chopped
Salt and freshly ground black pepper
12 eggs, beaten
1/2 cup milk, half-and-half or cream
1/2 cup Parmigiano-Reggiano

Steps:

  • Heat oven to 450 degrees F.
  • Heat the olive oil in medium heat-proof skillet over medium-low heat with the clove of crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion; then remove the garlic. Add the potatoes and onions to the skillet and season with rosemary and salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more. In a large bowl, whisk the eggs and milk together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Scatter the cheese on top, turn the oven off and let sit for another couple of minutes. Remove from the oven and serve.

POTATO FRITTATA



Potato Frittata image

Provided by Florence Fabricant

Categories     dinner, appetizer, main course, side dish

Time 45m

Yield 6 appetizer or luncheon servings

Number Of Ingredients 8

2 Idaho potatoes
3 eggs
6 egg whites
Salt and freshly ground black pepper to taste
1/3 cup freshly grated Parmesan cheese
1 tablespoon mixed chopped fresh herbs
2 sun-dried tomatoes, minced
4 tablespoons extra-virgin olive oil

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

SPANISH FRITTATA WITH POTATOES AND OLIVES



Spanish Frittata With Potatoes and Olives image

Make and share this Spanish Frittata With Potatoes and Olives recipe from Food.com.

Provided by pattikay in L.A.

Categories     Breakfast

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 14

2 -3 cups sliced potatoes (1/2 inch thick)
3 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon paprika
2 cups thinly sliced onions
2 cups sliced bell peppers
1/8-1/4 teaspoon cayenne
6 eggs
3 ounces neufchatel cheese or 3 ounces cream cheese
1 tablespoon flour
1 1/4 cups milk
1/2 teaspoon salt
1/2 cup chopped Spanish olives
1 cup monterey jack cheese or 1 cup cheddar cheese, grated

Steps:

  • preheat oven to 400. lightly oil a 7x11 inch or 9 inch square baking pan.
  • in a bowl, toss the potato slices with 2 T of the oil, half of the garlic, the paprika, and a dash of salt.
  • Spread in an even layer on a baking sheet and roast for about 20 minutes or till tender and golden brown.
  • In the same bowl, toss the onions and peppers with the cayenne and the remaining oil and garlic.
  • Spread in an even layer on a second baking sheet and roast until tender and brown, about 15 minutes.
  • meanwhile, combine the eggs, neufchatel or cream cheese, flour, milk and salt in a blender and puree to a smooth custard.
  • when the vegetables are roasted, reduce the oven temperature to 350.
  • Layer the roasted potatoes in the prepared baking pan. spread on the roasted onions and peppers. sprinkle with the olives and grated cheese and pour the custard over all.
  • bake for about 45 minutes, till the custard is set and the top is golden brown. serve hot or at room temperature.

Nutrition Facts : Calories 371, Fat 24.7, SaturatedFat 9.6, Cholesterol 246.2, Sodium 627.5, Carbohydrate 22.5, Fiber 3.6, Sugar 4.5, Protein 16.5

POTATO AND CHEESE FRITTATA



Potato and Cheese Frittata image

This potato and cheese frittata is great by itself or with some fruit on a Sunday morning.

Provided by DONSSWEETY

Categories     Breakfast and Brunch     Potatoes

Time 40m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
2 large russet potatoes, peeled and shredded
1 medium onion, diced
salt and pepper to taste
½ cup shredded Cheddar cheese
4 eggs, beaten

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
  • Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

Nutrition Facts : Calories 354.8 calories, Carbohydrate 35.6 g, Cholesterol 204.1 mg, Fat 17.7 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 6.2 g, Sodium 286 mg, Sugar 3.2 g

POTATO-AND-ONION FRITTATA



Potato-and-Onion Frittata image

This easy-to-make potato and onion frittata is a delicious addition to any breakfast or brunch menu.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

3/4 pound small yellow potatoes (such as fingerlings), thinly sliced crosswise
2 teaspoons coarse salt
1/2 cup extra-virgin olive oil
1 tablespoon unsalted butter
1 large onion, cut into 1/4-inch pieces
18 large eggs
1/2 teaspoon freshly ground pepper
1/4 cup flat-leaf parsley, roughly chopped, optional

Steps:

  • Preheat oven to 425 degrees. In a medium saucepan, combine potatoes and 1 teaspoon salt. Add water to cover. Bring to a boil over high heat. Cook until potatoes are tender, about 15 minutes. Drain, and set aside.
  • In a large ovenproof nonstick skillet, heat oil and butter over medium heat. Add onions, and cook until translucent, about 5 minutes. Add potatoes, and cook for 5 minutes more.
  • In a large bowl, whisk together eggs, the remaining teaspoon of salt, and pepper. Add parsley, if desired. Add egg mixture to skillet, and cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes. Remove pan from the oven and slide out onto a serving plate.

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