Papas Italian Potato Frittata Recipes

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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

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

FRITTATA WITH POTATO AND PROSCIUTTO



Frittata with Potato and Prosciutto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 47m

Yield 6 servings

Number Of Ingredients 12

4 tablespoons olive oil
1 (7-ounce) potato, peeled, cut into 1/4-inch cubes
1/2 onion, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
6 large eggs
1/4 cup heavy cream
1/4 cup grated Parmesan
2 ounces sliced prosciutto, coarsely chopped
2 tablespoons chopped fresh basil leaves
1 baguette, cut into 8 pieces
1/4 cup unsalted butter

Steps:

  • Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
  • Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.
  • Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.

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.

POTATO FRITTATA



Potato Frittata image

In 1975, I took a trip to Spain to visit my nephew who was in the Air Force. While touring the small towns and villages, we could always buy a fresh slice of potato frittata. It was so tasty and filling, I just had to make my own version of it when I returned home!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 9

4 medium potatoes, peeled, quartered and sliced
1 cup chopped onion
1 medium green pepper, chopped
1 to 2 tablespoons canola oil
3/4 cup diced fully cooked ham or cooked bulk pork sausage
10 large eggs
1 teaspoon paprika
Salt and pepper to taste
3 slices Velveeta, cut diagonally

Steps:

  • In a 10- or 12-in. skillet, saute potatoes, onion and green pepper in oil until potatoes are tender. Add the meat and heat through. , In a large bowl, whisk the eggs, paprika, salt and pepper. Pour over potato mixture. Do not stir. Cover and cook over medium-low heat for 10-15 minutes or until eggs are nearly set. , Broil 6 in. from the heat for 2 minutes or until top is lightly browned. Arrange cheese slices on top; let stand 5 minutes before serving.

Nutrition Facts : Calories 250 calories, Fat 11g fat (4g saturated fat), Cholesterol 278mg cholesterol, Sodium 349mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

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

PAN-FRIED STUFFED POTATOES (CUBAN PAPAS RELLENAS)



Pan-Fried Stuffed Potatoes (Cuban Papas Rellenas) image

Papas rellenas (Cuban-fried, stuffed potatoes) are inarguably one of the more classic Cuban side dishes. They're ideal for a Cuban-themed party or other event.

Provided by supermom4

Categories     Potato Side Dishes

Time 5h5m

Yield 8

Number Of Ingredients 11

1 pound ground beef
1 large onion, chopped
3 cloves garlic, minced
1 (6 ounce) can tomato sauce
¼ cup dry white wine
½ cup chopped pimento-stuffed olives
salt and ground black pepper to taste
2 pounds potatoes, peeled and quartered
4 large eggs
1 cup dry bread crumbs
1 cup vegetable oil, or as needed

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef with onions and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Turn heat down to medium-low. Add tomato sauce and wine and let simmer. Stir in olives. Season with salt and pepper; adjust the seasonings per taste.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash potatoes, then set aside to cool.
  • Separate the egg yolks from the whites into two bowls. Mix the egg yolks into the cooled mashed potato mixture. Whisk the egg whites for 1 minute.
  • Take 1/4 cup of the mashed potatoes and form into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with 1 tablespoon of the meat mixture, and then reseal it.
  • Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until coated. Repeat with remaining potato and meat mixture. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least 4 hours before frying.
  • Pour enough oil into a skillet or frying pan to cover half of the potato balls. Heat oil to 350 degrees F (175 degrees C).
  • Working in batches, place several balls into the frying pan and cook on each side until golden brown, 2 to 3 minutes, taking care not to overcook. Drain the stuffed potatoes in a single layer on paper towels.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 33.4 g, Cholesterol 127.8 mg, Fat 16.4 g, Fiber 3.8 g, Protein 17.4 g, SaturatedFat 5 g, Sodium 560.4 mg, Sugar 3.2 g

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

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