CLASSIC ITALIAN POTATO FRITTATA
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
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
POTATO FRITTATA
Potato Frittata, similar to a spanish frittata or tortilla recipe, has sliced potatoes, eggs, and cheese. This savory breakfast or dinner recipe is easy to make and extremely versatile by adding a variety of vegetables, meats, or cheeses.
Provided by Melissa Erdelac
Categories Breakfast
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF. On a large baking sheet mix together sliced potatoes, onions, and olive oil. Arrange potatoes in a single layer potatoes and season with salt and pepper.
- Roast for 20 minutes, flipping potatoes halfway through. Remove from oven when potatoes are golden brown. Turn down the oven to 375ºF. Set potatoes aside to cool slightly.
- When the potatoes and onions are cool enough to handle, arrange them in a greased pie plate (see pic in post). Spread half the potatoes and all the onions on the bottom of the pie plate. Arrange remaining potatoes, standing up and overlapping, around the edge to form a "potato crust."
- Whisk together the eggs, ricotta, parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper until smooth. Gently pour over potatoes and onions. If desired, drizzle additional olive oil on top.
- Put frittata back into 375ºF oven for 30 minutes or until middle is set and eggs are cooked through. If crust is becoming overly browned before eggs are cooked, use a pie shield or loosely tent foil around crust. Serve hot or at room temperature.
Nutrition Facts : Calories 203 kcal, Carbohydrate 18 g, Protein 11 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 172 mg, Sodium 163 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
POTATO FRITTATA
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
Time 35m
Yield 8 servings.
Number Of Ingredients 9
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.
POTATO CRUSTED FRITTATA
This new take on a frittata uses Betty Crocker® Potatoes to create a delicious crispy crust.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Make potatoes as directed on box, using ovenproof 10-inch nonstick skillet.
- Meanwhile, in another 10-inch nonstick skillet, cook mushrooms, onion and bell pepper over medium-high heat about 5 minutes, stirring frequently, until vegetables start to soften.
- When potatoes are done, sprinkle with cooked vegetables and cheese. In medium bowl, beat eggs and cream with whisk; pour on top.
- Bake about 20 minutes or until eggs are set. Loosen around side of frittata. Carefully turn upside down onto platter, and cut into wedges.
Nutrition Facts : Calories 290, Carbohydrate 20 g, Cholesterol 235 mg, Fat 2 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 3 g, TransFat 0 g
POTATO BASIL FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees F.
- Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
- Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
- Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.
NAN'S POTATO AND EGG FRITTATA
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
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
POTATO-CRUSTED QUICHE RECIPE BY TASTY
Here's what you need: russet potato, olive oil, salt, pepper, grated parmesan cheese, eggs, milk, tomato, green onion, bacon, shredded cheddar cheese, garlic powder
Provided by Alix Traeger
Categories Lunch
Yield 5 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C).
- Peel the potatoes, then thinly slice a knife or mandoline.
- Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
- Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
- Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
- Reduce the oven temperature to 350˚F (180˚C).
- In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
- Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
- Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 412 calories, Carbohydrate 23 grams, Fat 25 grams, Fiber 2 grams, Protein 21 grams, Sugar 4 grams
POTATO FRITTATA
Looking for an egg dish? Then check out this delicious potato frittata that can be ready in 25 minutes - perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, beat eggs, milk, salt and black pepper with wire whisk until well blended. Stir in roasted peppers and chives; set aside.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add potatoes; cook 4 to 5 minutes, stirring frequently, until thawed.
- Reduce heat to medium-low. Stir egg mixture; pour over potatoes in skillet. Cover; cook 8 to 10 minutes or until eggs are set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into 8 wedges to serve.
Nutrition Facts : Calories 320, Carbohydrate 33 g, Cholesterol 320 mg, Fat 2, Fiber 3 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 0 g
POTATO-CHEDDAR FRITTATA
Steps:
- Preheat broiler. In a large bowl, whisk the first 8 ingredients. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add potatoes with onion; cook and stir until tender, 3-4 minutes. Reduce heat; pour in egg mixture. Cook, covered, until nearly set, 5-7 minutes., Broil 3-4 in. from heat until eggs are completely set, 2-3 minutes. Let stand 5 minutes. Cut into wedges.
Nutrition Facts :
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 FRITTATA
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
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 AND VEGETABLE FRITTATA
This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they're all cut up before you begin, and add the longest cooking ones first.
Provided by PSPINRAD
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 25m
Yield 2
Number Of Ingredients 15
Steps:
- Preheat the broiler on your oven.
- In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
- Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
- Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
- Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
- Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 44.5 g, Cholesterol 394.1 mg, Fat 20.6 g, Fiber 6.7 g, Protein 26 g, SaturatedFat 7.7 g, Sodium 517.3 mg, Sugar 9.5 g
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