Frittata With Potato And Pancetta Food

POTATO AND PANCETTA, PIZZA

Steps:

• Preheat oven to 450 degrees F
• Bring a large pot of water to a boil and add salt. Add the potatoes and cook until the potatoes are just tender but not fully cooked, 8 to 10 minutes. Remove the potatoes from the water and place on a towel to dry and cool. Once the potatoes have cooled enough to touch, slice them into 1/4 inch slices.
• Meanwhile, cook the pancetta in a non-stick pan over medium heat until most of the fat has rendered out and crispy. Drain on a paper towel lined plate.
• Dust a flat surface with flour and roll out the pizza dough until it is 1/4 of an inch thick.
• Place the sliced potatoes on top of the pizza dough so that the entire surface is covered, drizzle olive oil over the top of the potatoes and place in the oven. Bake for 10 to 12 minutes until the potatoes start to brown.
• Remove the pizza from the oven and sprinkle with the cooked pancetta, red bell peppers, red pepper flakes and both cheeses. Place the pizza back in the oven and cook for about 7 more minutes until all of the cheese has melted and the top of the pizza begins to brown.
• Remove the pizza from the oven and garnish with cracked black pepper and chopped basil.
• Let the pizza sit for a couple of minutes before cutting, drizzle with lime juice and sprinkle with lime zest. Cut and serve.

POTATO FRITTATA

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.

FRITTATA WITH POTATOES, PANCETTA AND GRUYERE

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.

FRITTATA WITH POTATO AND PANCETTA

Steps:

• In a 9-1/2-inch-diameter nonstick ovenproof skillet, heat the oil over a medium flame. Add the onion and saute until translucent, about 4 minutes. Add the potato, garlic, salt, and pepper, and saute over medium-low heat until the potato is tender and golden, about 15 minutes.
• Preheat the broiler. In a medium bowl, whisk the eggs, cream, Parmesan cheese, pancetta, and basil to blend. Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.

COUNTRY POTATO, PEA, AND PANCETTA FRITTATA

Steps:

• In a medium nonstick pan with an oven proof handle, heat olive oil until hot, but not smoking, add the potatoes, pancetta, and garlic and "fry" until golden on all sides. Add peas.
• In a small bowl, whisk the egg whites with the whole eggs. Add the eggs, season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it cooks. Cook until just set. Sprinkle with cheese and place under the broiler until the top is golden brown, about 1 to 2 minutes.

COUNTRY POTATO, PEA, AND PANCETTA FRITTATA

Steps:

• In a medium nonstick pan with an oven proof handle, heat olive oil until hot, but not smoking, add the potatoes, pancetta, and garlic and "fry" until golden on all sides. Add peas.
• In a small bowl, whisk the egg whites with the whole eggs. Add the eggs, season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it cooks. Cook until just set. Sprinkle with cheese and place under the broiler until the top is golden brown, about 1 to 2 minutes.

POTATO BASIL FRITTATA (BAREFOOT CONTESSA) INA GARTEN

Steps:

• Heat oven to 350ºF.
• Melt 3 tablespoons butter in a 10" ovenproof omelet pan over medium-low heat.
• Add the potatoes and fry them until cooked through, turning often, about 10-15 minutes.
• Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
• Meanwhile, whisk the eggs, then stir in the ricotta, Guyere, 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 oven.
• Bake the frittata until it is browned and puffed, 50-60 minutes.
• It will be rounded and firm in the middle and knife inserted in the center should come out clean.
• Serve hot.

LEEK, POTATO & GRUYERE FRITTATA

Steps:

• In deep pan over medium-high heat, melt 1 tablespoon of butter.
• Add potatoes, salt and pepper.
• Cover with lid (or shallow pan if you have a frittata pan) cook, flipping potatoes occasionally, about 8 minutes.
• Transfer to bowl.
• In in same deep pan, over medium heat, melt 1 tablespoon butter.
• Add leeks, salt and pepper.
• Cook, stirring occasionally, 6-8 minutes. Transfer to separate bowl.
• In another bowl, whisk eggs and cream. Stir in cheese, parsley, potatoes, salt, pepper and all but 2 tablespoons of leeks.
• Set pan over medium heat; melt 1/2 tablespoon butter. Add egg mixture; cook until just beginning to set, about 4 minutes. Using rubber spatula left cooked edges and allow uncooked eggs to flow underneath.
• At this point place in oven at 350°F and cook until eggs are set, about 4 to 6 minutes. (If you have the frittata pan can cover with smaller pan & flip over).
• Shake pan to loosen frittata, slide unto plate. Garnish with reserved leeks.