Nifs Potato Frittata Food

CLASSIC ITALIAN POTATO FRITTATA

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.

NIF'S EASY CHEESY HAM AND POTATO FRITTATA - 4 WW PTS.

Steps:

• Heat oil over medium heat in large nonstick ovenproof pan. Saute potato, ham and onion (not green onion yet) until potato is just tender.
• Meanwhile, whisk eggs, egg whites and baking powder until frothy and baking powder has dissolved. Add green onion to pan. Gently pour egg mixture into pan, covering the ham and veggie ingredients. Sprinkle cheese over top.
• Place pan, uncovered, in 375F preheated oven. Cook until egg has set, about 25 minutes.

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.

POTATO FRITTATA WITH PESTO & GOAT'S CHEESE

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.

NIF'S POTATO FRITTATA

Steps:

• In a large nonstick frying pan over medium-high heat, add potatoes to hot oil. Stirring occasionally, sauté until lightly browned, approximately 20 minutes. Sprinkle with salt and pepper to taste. Remove pan from heat to cool for a few minutes.
• Whisk eggs in a bowl (or pour egg substitute into bowl). Add parsley, garlic powder and any other seasonings that you like. Stir in cheese.
• Pour egg mixture over potatoes and press everything with a spatula to evenly distribute in pan.
• Cover pan with lid and cook over low heat for about 20 minutes, or until the top is no longer runny. Try not to overcook or the frittata with dry out.
• Place plate on top of frittata and flip it onto the plate.