POTATO AND GOAT CHEESE GRATIN
Provided by Emeril Lagasse
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
- Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
- Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.
POTATO AND CHEESE FRITTATA
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
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 FRITTATA WITH PESTO & GOAT'S CHEESE
A low-calorie Spanish omelette with potatoes, pesto and cheese to be served in wedges with fresh salad leaves
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 5 mins until just tender. Meanwhile, heat oven to 220C/200C fan/gas 7. Mix the garlic and eggs together with some seasoning, then drain the potatoes and stir into the egg.
- Heat the oil in an ovenproof frying pan, then tip in the egg and potato mixture. Cook over a low heat for 5 mins or until two-thirds of the frittata is set, then cook in the oven for 10-15 mins until cooked through.
- Arrange the goat's cheese round the edge of the frittata and drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.
Nutrition Facts : Calories 426 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.9 milligram of sodium
ARTICHOKE AND POTATO FRITTATA
This potato frittata is a delicious brunch dish, but it's hearty enough for a weeknight dinner, too. If you like Greek or Mediterranean cuisine, you'll want to add this to your keeper files. -Sarah Newman, Harvest, Alabama
Provided by Taste of Home
Time 1h
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan., Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat until tender, 15-20 minutes, stirring occasionally., In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes., Let stand 5 minutes. Sprinkle with remaining basil. Cut into wedges.
Nutrition Facts : Calories 420 calories, Fat 22g fat (6g saturated fat), Cholesterol 382mg cholesterol, Sodium 1039mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.
NEW POTATO, SPINACH AND GOATS' CHEESE FRITTATA
A delightful frittata that will make a great light supper with a green salad and some crusty bread. Each serving provides 481 kcal, 28g protein, 21g carbohydrates (of which 6g sugars), 31g fat (of which 13g saturates), 4g fibre and 1.2g salt.
Provided by Tom Kerridge
Categories Light meals & snacks
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the potatoes with a pinch of salt and cook, stirring for 8-10 minutes. Toss in the red onion and cook for a further 5 minutes.
- Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside.
- Add the garlic to the pan and cook for 2 minutes, then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat.
- Dot the goats' cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8-10 minutes, or until the egg has set and the cheese is golden.
- Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving.
Nutrition Facts : Calories 481kcal, Carbohydrate 21g, Fat 31g, Fiber 4g, Protein 28g, SaturatedFat 13g, Sugar 6g
POTATO AND GOAT CHEESE FRITTATA
Make and share this Potato and Goat Cheese Frittata recipe from Food.com.
Provided by Renee D
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 375˚F.
- Whisk together eggs, salt, and pepper until just combined.
- Heat oil in an ovenproof 9-to 10-inch heavy nonstick skillet over high heat until very hot but not smoking. Add potatoes and scallions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more. Pour beaten eggs evenly over potato mixture and crumble cheese over eggs.
- Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes.
- Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately.
Nutrition Facts : Calories 498.1, Fat 34.8, SaturatedFat 12.5, Cholesterol 451, Sodium 499.3, Carbohydrate 24.1, Fiber 2.8, Sugar 2.8, Protein 23.3
SIMPLY POTATOES GOAT CHEESE FRITTATA
Ready, Set, Cook! Special Edition Contest Entry: This frittata is simple to make. It's great for breakfast, lunch and dinner.
Provided by CyndiCB
Categories Breakfast
Time 50m
Yield 6-8 pieces, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350 degrees.
- In large oven-safe skillet, add oil and potatoes. Cook for about 10-12 minutes until lightly brown.
- In large mixing bowl, add eggs, beat, then add green onions. Combine green onions and eggs.
- Sprinkle sundried tomatoes over the potatoes in the skillet. Add the egg mixture over the potatoes. Then sprinkle crumbled goat cheese over the egg mixture.
- Allow sides to set around the frittata, about 3-5 minutes. Then place skillet in the oven and bake for 20-25 minutes. Then Serve.
Nutrition Facts : Calories 152.4, Fat 10.3, SaturatedFat 2.9, Cholesterol 310, Sodium 213.5, Carbohydrate 3.5, Fiber 0.7, Sugar 2.1, Protein 11.2
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