Potato Frittata With Prosciutto And Gruyere Recipes

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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 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 PROSCIUTTO FRITTATA



Potato and Prosciutto Frittata image

This versatile and elegant frittata is great for brunch, lunch and light dinners, and can be eaten warm or at room temperature.

Provided by By Bree Hester

Categories     Lunch

Time 25m

Yield 6

Number Of Ingredients 11

1/4 cup olive oil
2 cloves garlic
1 small onion, finely chopped
1 lb fingerling potatoes, cut into coins
1 tablespoon chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
Salt and pepper
6 slices prosciutto, chopped
12 eggs
1/2 cup milk
1/2 cup grated Parmesan cheese

Steps:

  • Heat oven to 450°F. In 12-inch ovenproof skillet, heat oil over medium heat. Crush garlic cloves, leaving them mostly whole; add in skillet. Cook 2 minutes or until garlic begins to brown. Remove from skillet; discard garlic.
  • In same skillet, place onion, potatoes, rosemary and thyme. Season with salt and pepper. Cook about 12 minutes or until onion is softened and potatoes are almost thoroughly cooked. Stir in prosciutto.
  • In medium bowl, beat eggs and milk with whisk until well blended. Season with additional salt and pepper. Add egg mixture to skillet; slowly move egg mixture around skillet. Transfer skillet to oven.
  • Bake 10 to 12 minutes or until puffy and beginning to brown. Remove from oven; sprinkle cheese over top. Return to oven until cheese is melted. Cut frittata into wedges and serve.

Nutrition Facts : ServingSize 1 Serving

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.

GREENS FRITTATA WITH MOZZARELLA AND PROSCIUTTO



Greens Frittata With Mozzarella and Prosciutto image

This savory frittata will take about 15 minutes, including the cooking time, putting weeknight dinner on the fast track. Add ribbons of raw greens to beaten eggs, then proceed to make the frittata, flipping it like a big pancake. The greens are cooked in the process, and the flavor is phenomenal.

Provided by David Tanis

Categories     breakfast, brunch, easy, quick, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

5 to 6 ounces arugula, spinach or chard, stemmed and sliced into 1/2-inch ribbons
2 small garlic cloves, minced
Salt and pepper
Olive oil
8 large organic eggs
Pinch of red pepper flakes
2 tablespoons grated parmigiano
1/4 pound fresh mozzarella, thinly sliced
3 or 4 slices prosciutto, torn into strips.

Steps:

  • Put the greens in a large mixing bowl. Add the garlic, season with salt and pepper and drizzle lightly with olive oil. Toss the greens with your hands to coat the leaves.
  • In a separate bowl, beat the eggs and season with salt and pepper. Add the red pepper flakes and parmigiano. Pour the egg mixture over the greens and stir them together.
  • Heat a well-seasoned cast iron skillet or 9-inch omelet pan on medium-high. Pour in a film of olive oil and let it heat. Add the frittata mixture and let it cook briskly, lifting the edges with a spatula and tilting the pan to help the bottom set. Reduce the heat to prevent the bottom from over-browning and quickly arrange the sliced mozzarella and prosciutto over the surface. Cook for about 3 minutes.
  • Place a large plate over the pan, then carefully invert the frittata onto the plate. Return the pan to the heat, add a touch more olive oil, and slip the frittata back into the pan, uncooked side down, for another 2 minutes. (Alternatively, leave the frittata in the pan and finish under a broiler). Slide the frittata onto a platter. Serve slightly warm or at room temperature, cut into wedges.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 6 grams, Sodium 521 milligrams, Sugar 1 gram, TransFat 0 grams

POTATO FRITTATA WITH PROSCIUTTO AND GRUYÈRE



POTATO FRITTATA WITH PROSCIUTTO AND GRUYÈRE image

Categories     Egg     Brunch     Bake

Yield 10 people

Number Of Ingredients 8

1 dozen large eggs
2 tablespoons water
Salt and freshly ground pepper
1 packed cup shredded Gruyère
4 ounces prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
1/4 cup extra-virgin olive oil
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
2 scallions, thinly sliced

Steps:

  • Preheat the oven to 375°. In a bowl, beat the eggs with the water and season with 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Beat in the Gruyère and prosciutto. Heat the olive oil in a large, nonstick ovenproof skillet. Add the potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the scallions and cook for 1 minute. Stir the egg mixture and add to the skillet. Stir to distribute the potatoes. Cook until the bottom is just set, about 3 minutes; lift the frittata to allow the uncooked eggs to seep underneath. Bake the frittata for about 10 minutes, until nearly set in the center. Preheat the broiler. Broil the frittata 8 inches from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot or at room temperature. MAKE AHEAD The unmolded frittata can be kept at room temperature for 4 hours

POTATO FRITTATA WITH PROSCIUTTO AND GRUYERE



POTATO FRITTATA WITH PROSCIUTTO AND GRUYERE image

Categories     Potato     Quick & Easy

Number Of Ingredients 8

1 dozen large eggs
2 tablespoons water
Salt and freshly ground pepper
1 packed cup shredded Gruyère
4 ounces prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
1/4 cup extra-virgin olive oil
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
2 scallions, thinly sliced

Steps:

  • DIRECTIONS Preheat the oven to 375°. In a bowl, beat the eggs with the water and season with 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Beat in the Gruyère and prosciutto. Heat the olive oil in a large, nonstick ovenproof skillet. Add the potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the scallions and cook for 1 minute. Stir the egg mixture and add to the skillet. Stir to distribute the potatoes. Cook until the bottom is just set, about 3 minutes; lift the frittata to allow the uncooked eggs to seep underneath. Bake the frittata for about 10 minutes, until nearly set in the center. Preheat the broiler. Broil the frittata 8 inches from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot or at room temperature.

GOAT CHEESE, PROSCIUTTO AND CARAMELIZED ONION FRITTATA



Goat Cheese, Prosciutto and Caramelized Onion Frittata image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 14

3 large onions
1/4 cup olive oil
1 teaspoon kosher salt
1/4 cup balsamic vinegar or water, optional
8 large eggs
1/4 cup milk
1 teaspoon salt
4 ounces prosciutto di Parma
1 tablespoon butter
1 tablespoon olive oil
2 ounces Parmesan, grated
6 ounces goat cheese, crumbled
1/2 cup caramelized onions
1 tablespoon freshly chopped thyme leaves

Steps:

  • For the Onions:
  • Remove the shoot and base of the onions. Peel off the onion skin and cut the onions from pole to pole.
  • Cut the onion into 1/4-inch slices. Add the olive oil to a large saute pan over medium heat, then add the onions and season with the salt.
  • Cook until the onions begin to wilt, about 30 minutes, stirring every 15 minutes to prevent sticking. Reduce the heat to low and continue to stir every few minutes as the onions reduce in size.
  • If necessary, deglaze the pan with balsamic vinegar or water.
  • Continue cooking until the onions are dark brown. Turn off the heat and scrape up any bits that are stuck to the bottom of the pan. Allow the onions to cool.
  • For the Frittata:
  • Preheat the oven to 350 degrees F.
  • In a small bowl, add the eggs, milk, and salt and mix to combine.
  • Remove the paper from the prosciutto and stack the slices. Chop the prosciutto into 1/2-inch pieces.
  • Add the butter to an oven-safe 10-inch pan over medium heat. Once the butter has melted, add the olive oil and reduce the heat to medium-low.
  • Pour the egg mixture into the pan. When the eggs start to set, about 10 minutes, add the Parmesan and prosciutto. Stir gently and dot the top with the goat cheese.
  • Bake in the preheated oven until the frittata is set and the goat cheese is melted, about 15 to 20 minutes.
  • Remove from the oven and using a rubber spatula, loosen the frittata from the sides of the pan. Slide it onto a cutting board and cut into wedges. Arrange the wedges on a serving platter and top with caramelized onions and thyme leaves before serving.

GRUYERE & PROSCIUTTO STRATA



Gruyere & Prosciutto Strata image

Prosciutto, sweet onions and Gruyere combine for a perfect make-ahead brunch dish, and there are never any leftovers. - Patricia Lavell, Islamorada, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 9 servings.

Number Of Ingredients 9

2 teaspoons canola oil
4 ounces thin slices prosciutto, chopped
2 large sweet onions, chopped (4 cups)
1 carton (8 ounces) egg substitute
2-1/2 cups 2% milk
1/4 teaspoon ground mustard
1/8 teaspoon pepper
8 cups cubed French bread
1-1/2 cups shredded Gruyere or Swiss cheese, divided

Steps:

  • In a large skillet, heat oil over medium-high heat. Add prosciutto; cook and stir until crisp. Remove from pan with a slotted spoon. Add onions to the same pan; cook and stir until tender., In a large bowl, whisk egg substitute, milk, mustard and pepper. Stir in bread and onions. Reserve 2 tablespoons cooked prosciutto for topping; stir remaining prosciutto into bread mixture. , Transfer half of the mixture to a greased 13x9-in. baking dish; sprinkle with half of the cheese. Top with remaining bread mixture. Separately cover and refrigerate strata and reserved prosciutto overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; top with reserved prosciutto. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 267 calories, Fat 11g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 609mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

FRITTATA WITH POTATOES, PANCETTA AND GRUYERE



Frittata With Potatoes, Pancetta and Gruyere image

Inspired by a variety of recipes. Like most frittatas, this is refrigerator velcro, and I had a bunch of stuff I wanted to use up. Make sure your potatoes aren't too big; you want the volume of onion-and-potato to be about the same as the volume of egg.

Provided by DrGaellon

Categories     Breakfast

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 cup diced pancetta
1 onion, diced
2 small red potatoes, in 1/2-inch dice
1 garlic clove, minced
4 large eggs
2 tablespoons half-and-half
3/4 cup grated gruyere cheese
1/4 teaspoon dried thyme
salt
ground black pepper
1/2 cup grated parmesan cheese
sour cream, for garnish
minced chives, for garnish

Steps:

  • Heat oil in 12" non-stick skillet until shimmering. Add pancetta and cook over medium heat until browned on edges, 6-8 minutes. Remove to a bowl with a slotted spoon and set aside.
  • Add onion and potato to fat in skillet and cook until tender, 8-10 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Beat eggs and half-and-half. Stir in Gruyere, thyme, salt and pepper.
  • Return pancetta to skillet, along with eggs. Stir well. Occasionally pull eggs away from edge of pan and tilt to allow any liquid egg to run under.
  • When eggs are about half-set, sprinkle with Parmesan and place into a preheated 400F oven. Eggs are done when puffed and golden, about 10 minutes. Garnish with sour cream and chives.

Nutrition Facts : Calories 649.4, Fat 39, SaturatedFat 17.1, Cholesterol 495.1, Sodium 676.8, Carbohydrate 35.8, Fiber 3.8, Sugar 5.2, Protein 38.5

POTATO AND VEGETABLE FRITTATA



Potato and Vegetable Frittata image

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

1 teaspoon olive oil
½ cup chopped onion
1 clove garlic, minced
½ cup diced green bell pepper
1 zucchini, halved lengthwise and cut in 1/4 inch slices
2 cups cooked and diced potatoes
1 cup chopped fresh tomato
2 tablespoons black olives
4 eggs
salt and pepper to taste
¼ teaspoon dried oregano
1 pinch cayenne pepper
½ small tomato, sliced
¼ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

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

FRITTATA WITH SORREL, POTATOES AND PROSCIUTTO



Frittata With Sorrel, Potatoes and Prosciutto image

Provided by Moira Hodgson

Categories     brunch, main course

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 9

2 medium potatoes, peeled and diced
1 small onion, chopped
3 tablespoons olive oil
5 eggs
Coarse salt and freshly ground pepper to taste
1 cup sorrel leaves, washed and cut into julienne
1 teaspoon fresh thyme leaves
2 ounces prosciutto, cut into julienne
1 tablespoon fresh basil or tarragon leaves

Steps:

  • Saute the potatoes and the onion in two tablespoons olive oil until the onions are soft and the potatoes lightly browned and cooked through.
  • Beat the eggs together in a bowl and season with salt and pepper. Add the sorrel, thyme and prosciutto and mix together.
  • Preheat broiler. Heat the remaining oil in a skillet or a large omelet pan. Add the potato-onion mixture to the eggs and mix thoroughly.
  • Cook the omelet over moderate heat until the bottom is set. Finish cooking under a hot broiler until the top is puffed but the omelet is still slightly liquid underneath. Sprinkle with basil or tarragon and serve.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 22 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 3 grams, TransFat 0 grams

POTATO FRITTATA WITH PROSCIUTTO AND GRUYERE



Potato Frittata With Prosciutto and Gruyere image

Make and share this Potato Frittata With Prosciutto and Gruyere recipe from Food.com.

Provided by KathyP53

Categories     Breakfast

Time 40m

Yield 10 serving(s)

Number Of Ingredients 9

1 dozen large egg
2 tablespoons water
salt
fresh ground black pepper
1 cup of shredded gruyere cheese (4 oz.)
4 ounces prosciutto, sliced 1/4-inch thick and cut into 1/4-inch dice
1/4 cup olive oil
1 lb yukon gold potato, peeled and cut into 1/2-inch dice
2 green onions, thinly sliced

Steps:

  • Preheat oven to 375 degrees.
  • Beat eggs with water in large bowl. Season with 3/4 tsp salt and 1/2 tsp pepper. Beat in Gruyere and porsciutto.
  • Heat olive oil in a large, nonstick, ovenproof skillet. Add potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the green onions and cook for 1 minute. Stir the egg mixture and add to the skillet. Stir to distribute the potatoes. Cook until the bottom is just set, about 3 minutes; lift the frittata to allow the uncooked eggs to seep underneath.
  • Bake the frittata for about 10 minutes, until nearly set in the center.
  • Preheat the broiler. Broil the frittata 8" from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot ot room temperature.
  • Can keep unmolded frittata at room temperature for 4 hours.

Nutrition Facts : Calories 210.4, Fat 14.2, SaturatedFat 4.4, Cholesterol 235.2, Sodium 112.7, Carbohydrate 9.8, Fiber 0.9, Sugar 0.9, Protein 10.8

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From pinterest.com


THE BEST POTATO FRITTATA - FIFTEEN SPATULAS
2022-04-21 Place the pan over medium heat, and cover with a lid. Cook for about 8 minutes** until the potatoes are fork tender. In the meantime, whisk the scallions, cheddar, eggs, cream, and 1/4 tsp salt in a large bowl, until combined and a little frothy on top. Once the potatoes are cooked, pour over the egg mixture.
From fifteenspatulas.com


POTATO FRITTATA - PINCH AND SWIRL
2021-12-13 Instructions. Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange potato slices in a thin, slightly overlapping layer and scatter shallot rings over the top in an even layer. Drizzle with 2 tablespoons of the olive oil and season lightly with salt and pepper.
From pinchandswirl.com


POTATO FRITTATA WITH PROSCIUTTO & GRUYèRE RECIPE | RECIPE | RECIPES ...
Dec 3, 2012 - This cheesy frittata is the kind of dish—fast, flexible and easy to reheat—that Tom Valenti likes to have around for all kinds of holiday eating. "A frittata is just... Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in. Sign ...
From pinterest.com.au


SPINACH AND GRUYERE FRITTATA | SPANISH RECIPES | GOODTOKNOW
2012-12-18 Method. Pre-heat the grill to medium. Heat the oil in a non stick 18cm frying pan over a medium heat and sauté the onion for 10 minutes until soft, add the garlic for the last 2 minutes. Beat the eggs in a jug, stir through 50g gruyere, the parsley and season well. Add the spinach to the pan and fry for 1 minute before pouring over the egg ...
From goodto.com


POTATO FRITTATA WITH PROSCIUTTO AND GRUYèRE RECIPE
Jan 23, 2020 - This cheesy frittata is the kind of dish-fast, flexible and easy to reheat-that Tom Valenti likes to have around for all kinds of holiday eating. "A f... Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
From pinterest.ca


SCALLOPED POTATO FRITTATA - A KITCHEN HOOR'S ADVENTURES
Stir in the thyme. Place the potatoes around the pan as you would place them in a casserole dish for scalloped potatoes. Sauté the potatoes 5 to 7 minutes, or until they start to become fork tender; turning carefully with a spatula. While the potatoes are cooking combine half of the Gruyere cheese with the mozzarella and egg substitute.
From akitchenhoorsadventures.com


POTATO FRITTATA WITH PROSCIUTTO AND GRUYèRE RECIPE
Apr 3, 2017 - This cheesy frittata is the kind of dish-fast, flexible and easy to reheat-that Tom Valenti likes to have around for all kinds of holiday eating. "A f...
From pinterest.ca


SPANISH FRITTATA WITH PROSCIUTTO POTATOES AND PEAS RECIPES
Frittata with Potato and Prosciutto Recipe. Place a medium-sized, oven-safe saute pan over medium heat and add the olive oil. Wait 1 minute, or until oil is hot. Add ground chorizo and garlic. Reduce heat to low, and stir occasionally for about 4 minutes. Add potatoes and butter. Stir until butter melts completely. Stir in salt and pepper, then remove from heat. Place the cut …
From foodhousehome.com


POTATO FRITTATA WITH PROSCIUTTO AND GRUYèRE RECIPE
Directions. 1. Preheat the oven to 375°F. In a bowl, beat the eggs with the water and season with 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Beat in the shredded Gruyère and diced prosciutto. 2. Heat the olive oil in a large nonstick ovenproof skillet. Add the diced potatoes and cook over moderately high heat, stir- ring occasionally ...
From foodreference.com


POTATO, LEEK AND GRUYERE FRITTATA — JANE GROVER
2019-06-30 1. Steam or boil the potato slices until tender but not falling apart. 2. Using a 26cm (top measurement) ovenproof frying pan (with a lid), heat the oil on a medium heat. Add the leek and cook for 4-5 minutes, until soft and translucent. Stir in the garlic and cook for 1 minute.
From janegrover.net


THE BEST EASY EGG POTATO FRITTATA RECIPE - MAMAGOURMAND
2019-03-12 Whisk the eggs, ricotta, parmesan, salt, and pepper. Add the potatoes and onions to a greased pie plate, cast iron skillet, or small baking dish. Arrange so the potatoes line bottom and come up around edges. Pour in egg mixture and bake for 30 minutes or until the egg is set. Serve hot or at room temperature.
From mamagourmand.com


POTATO FRITTATA WITH PROSCIUTTO AND GRUYèRE RECIPE
Jul 7, 2021 - This cheesy frittata is the kind of dish-fast, flexible and easy to reheat-that Tom Valenti likes to have around for all kinds of holiday eating. "A f... Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
From pinterest.co.uk


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