Potato Chive Frittata Recipes

SPICY POTATO FRITTATA WITH CHIVES

Steps:

• Heat oven to 350ºF.
• Heat oil in medium ovenproof skillet on medium heat. Add potatoes; cook 10 to 15 min. or just until tender, stirring occasionally.
• Whisk eggs and milk in medium bowl until blended. Stir in 1/2 cup cheese, chives and crushed pepper; pour over potatoes.
• Bake 20 to 25 min. or until knife inserted in center comes out clean.
• Heat broiler. Sprinkle frittata with remaining cheese. Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted.

POTATO, SPINACH & CHIVE FRITTATA

Steps:

• Heat oil& 1 tbsp of the butter in a 10 inch skillet over medium heat.
• Add potatoes& saute until brown& tender, about 8 to 10 minutes.
• Sprinkle with rosemary, season with salt& pepper and reserve in a bowl.
• Wipe out skillet.
• Wash& stem spinach; place in saucepan on medium heat.
• Cover& steam until spinach is tender, about 2 minutes.
• Place in colander& cool slightly; squeeze out all excess water& chop.
• Stir eggs, cream, cheese, chives, salt& pepper in a large bowl.
• Add potatoes& spinach.
• Preheat broiler to high.
• Place skillet over medium-low heat& add last tbsp of butter.
• When melted, add egg mixture.
• Cook slowly until bottom is set, stirring occasionally, about 10 minutes.
• The top will be slightly liquid.
• Place skillet under broiler until top is just set.
• Turn onto a serving platter& cut into wedges.

POTATO CHIVE FRITTATA

Steps:

• Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt.
• Simmer until potatoes are fork tender but not falling apart, 20-25 minutes.
• Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.
• Preheat oven to 350 degrees and arrange rack in center of oven.
• Heat oil in a 10-inch nonstick skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking.
• Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes.
• Whisk together flour, chives, baking powder and pepper in a bowl.
• Whisk together eggs and cheeses in another bowl until well combined; whisk in flour mixture.
• Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes.
• Let cool 5 minutes.
• Run a small knife around edge of frittata and gently slide onto a platter.
• Serve warm.

BACON AND POTATO FRITTATA WITH GREENS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
• Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
• Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
• Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
• Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

POTATO AND CHEESE FRITTATA

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.