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, SPRING ONION, DILL & CHEESE FRITTATA
The perfect stress-free summer lunch. For a non-veggie option, add a couple of slices of ham
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- In a small non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until beginning to crisp, about 8 mins. In a bowl, whisk together eggs, spring onions, dill and some seasoning. Heat the grill.
- Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over cheese. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden. Slide out of the pan. Eat straight away with mayo or ketchup or cool quickly and chill.
Nutrition Facts : Calories 244 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium
SPANISH-STYLE POTATO AND ONION FRITTATA
Spain has one of my favorite omelets made from potatoes, cheese and onions called a "tortilla." Not to be confused with a Mexican tortilla, a Spanish tortilla is like the perfect mash-up of a baked potato and scrambled eggs. The Spanish serve it like an appetizer, but I love making it into an omelet. The key is to season every layer with salt and pepper at each stage. Small yellow potatoes are a bit more work to peel and dice, but they're sweeter than larger russet potatoes.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven in broiler mode and place a rack 10 to 12 inches (25 to 30.5 centimeters) below the heating element.
- Beat the eggs in a bowl and add 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 cup (25 grams) of the Parmesan cheese.
- Place the peeled and diced potatoes in a microwave-safe bowl, then toss with 2 tablespoons (30 milliliters) of the olive oil and season with 1/4 teaspoon salt. Cover tightly with plastic wrap and microwave on high for 6 to 9 minutes total, or until fork tender.
- Meanwhile, heat the remaining 2 tablespoons (30 milliliters) of olive oil and the butter over medium heat in a heavy 10-inch (25-centimeter) omelet pan. Add the onion and a generous pinch of salt. Cook, stirring, until tender but not browned, about 5 minutes. Add the potatoes to the pan and toss gently so that the potatoes don't break apart. Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Pour the reserved egg mixture into the pan over the potatoes and onions. Shake the pan gently while you lift the edges of the frittata; repeat until the eggs start to set, 2 to 3 minutes. Turn the stove to low and sprinkle the mozzarella and remaining 1/4 cup (25 grams) of Parmesan over the top of the frittata.
- Once the frittata is mostly set, place the pan under the broiler for a minute or two to lightly brown the cheese. Remove from the heat and let the tortilla rest for at least 5 minutes. Cut into wedges and serve with some sour cream, if desired.
ONION AND THYME FRITTATA
This recipe is an adaptation of a Provençal frittata that agricultural workers traditionally carried to the fields for the midmorning repast. The French call it the "harvest omelet."
Provided by Martha Rose Shulman
Categories breakfast, weekday, main course
Time 1h40m
Yield Six servings
Number Of Ingredients 10
Steps:
- Place the chopped onions in a bowl, cover with water and add the vinegar. Soak for one hour or longer. Drain, rinse and dry on paper towels. (Note: This step is optional, but the onions will be milder if you do it.)
- Heat 2 tablespoons of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the onions. Cook, stirring often, until tender, about five minutes. Add a generous pinch of salt, the garlic and the thyme. Continue to cook, stirring often, until the onions are lightly colored but not browned, about five more minutes. Remove from the heat, and allow to cool slightly.
- Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk and onions. Clean and dry the pan. Return to the burner, and set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan, and place it under the broiler, not too close to the heat, for one to three minutes. Watch very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn't sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 359 milligrams, Sugar 4 grams, TransFat 0 grams
ONION, HAM, AND CHEESE FRITTATA
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Position a rack about 8 inches from the broiler and preheat.
- Melt the butter in a medium non-stick skillet over medium heat. Add the onions and season with 1/2 teaspoon salt and some pepper. Cook, stirring occasionally, until the onions get very soft, about 15 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining 1/4 teaspoon salt and some pepper until smooth. Transfer onions to a bowl to cool. Reserve the skillet.
- Stir the onions, ham, herbs and cheese into the eggs.
- Heat the non-stick skillet. Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes.
- Invert the frittata onto a large plate or platter. Cut into wedges and serve warm or at room temperature.
BLUE CHEESE SPINACH FRITTATA
When my husband and I decided to lose weight, I turned to my cookbook collection and lightened up several recipes. With its fresh spinach salad, this hearty frittata quickly became a favorite. --Joyce Fairchild of Marina Del Rey, California
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet coated with cooking spray, cook onion over medium heat for 3 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the skillet. Add spinach to skillet in batches, cooking for 1 minute or until wilted. Remove from the heat., In a large bowl, beat the egg substitute until frothy. Stir in the onion mixture, spinach, mozzarella, blue cheese, tomatoes and nuts. Place in a 10-in. ovenproof skillet coated with cooking spray., Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Combine the salad ingredients; serve with frittata.
Nutrition Facts : Calories 244 calories, Fat 14g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 689mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
POTATO AND ONION FRITTATA
A frittata can be served at any temperature; warm, room temperature or even cold. This makes an ideal do-ahead dish for almost any occasion. From wanigan.com
Provided by FrVanilla
Categories Breakfast
Time 11m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes. Drain potatoes and let cool. Peel and cut into 1/4-inch-thick slices.
- Meanwhile, in large bowl, whisk eggs until frothy. Add cheese, parsley, salt and pepper, and whisk until blended.
- Preheat oven to 350°F In large ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes. Add garlic and cook, stirring often, 1 minute. Add butter and reduce heat to medium-low. Add potatoes and mix. Slowly pour eggs into pan; do not stir. Cook, undisturbed, 2 minutes.
- Transfer skillet to oven and bake until eggs are cooked through, 15 to 18 minutes. Remove from oven and let sit 2 minutes, then loosen with spatula and slide onto serving plate. Let cool 5 minutes before slicing.
CARAMELIZED ONION FRITTATA - WITH 3 MORE VARIATIONS
A Donna Hay recipe with the following variations - Pumpkin Frittata, Blue Cheese and Potato Frittata and Antipasto Frittata.
Provided by Ninna
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place butter and oil in a 23 cm (9 inch) non stick frypan over low heat and cook until butter has melted; add onions to pan.
- Cook onions, stirring occasionally, for 10-15 minutes or until onions are golden brown, soft and caramelized.
- Place eggs, cream and pepper in a bowl and whisk to combine; pour egg mixture over onions in frypan and sprinkle with cheese and thyme and cook frittata for 5-6 minutes or until it is almost set.
- To finish cooking, place frittata under a preheated hot grill for 1 minute; cut into wedges and serve with hot buttered toast or with a spicy chutney.
- Pumpkin Frittata - Add 1/2 cup mashed pumpkin or sweet potato when whisking eggs.
- Blue Cheese and Potato Frittata - When onions have cooked in the pan, sprinkle 1 cup cooked cubed potato over them, pour in egg mixture and sprinkle blue cheese instead of cheddar over eggs.
- Antipasto Frittata - After adding eggs to the pan, top them with char grilled antipasto vegetables such as capsicum (red or green pepper), eggplant (aubergine) and zucchini (courgette), sprinkle frittata with cheddar and continue with steps three and four.
Nutrition Facts : Calories 425.5, Fat 34.8, SaturatedFat 17.1, Cholesterol 495.2, Sodium 265.9, Carbohydrate 10.8, Fiber 1.2, Sugar 4.4, Protein 17.9
SAVORY ONION, POTATO AND BLUE CHEESE FRITTATA
To save time, I have made this recipe using sauteed diced hash browns in place of potatoes. This frittata is really good!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil with butter in a large frypan over medium-low heat.
- Add in the onion slices; saute for about 10-15 minutes or until lightly browned and caramalized, then season with salt and pepper (leave in the skillet).
- Sprinkle the cooked potato cubes over the onions and sprinkle with black pepper.
- In a bowl whisk the eggs and whipping cream together with salt and pepper; pour over the onions and potatoes.
- Sprinkle with blue cheese and thyme leaves.
- Cook covered for about 6 minutes or until almost set.
- Place under the broiler for about 1 minute.
- Delicious!
Nutrition Facts : Calories 507.2, Fat 40.2, SaturatedFat 20.7, Cholesterol 461.1, Sodium 451.2, Carbohydrate 18.4, Fiber 2.5, Sugar 4.4, Protein 19
More about "onion thyme blue cheese and potato frittata food"
GUSTO TV - BLUE CHEESE AND POTATO FRITTATA
From gustotv.com
CHEESY POTATO FRITTATA RECIPE - REAL SIMPLE
From realsimple.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory Brunch
- Preheat oven to 350°F with rack in upper third. Place potatoes in a large pot and just cover with water; stir in 1 tablespoon salt. Bring to a boil over high. Reduce heat to low and simmer until potatoes are just tender when pierced with a fork, about 3 minutes. Drain; rinse under cold water to stop the cooking. Set aside.
- Heat oil and butter in a large cast-iron or oven-safe nonstick skillet over medium until butter foams. Add onion and ½ teaspoon salt. Cook, stirring occasionally, until onion is golden brown, about 15 minutes. Add potatoes and toss to coat. Cook, undisturbed, until potatoes are golden in spots, about 3 minutes. Gently stir; cook for 3 minutes more.
- Meanwhile, whisk eggs, cream, bell peppers, black pepper, half the cheese, and remaining 2 teaspoons salt in a large bowl until well combined.
- Slowly add egg mixture to potato mixture in skillet and cook, stirring gently and smoothing around edges with a rubber spatula, until eggs are scrambled in spots, about 2 minutes. Transfer to oven and bake until center is just set, 16 to 18 minutes. Remove from oven and increase temperature to broil. Top frittata with remaining cheese. Return to oven and broil until cheese is bubbling and golden, 2 to 4 minutes. Let cool for 5 minutes before slicing. Frittata can be made up to one day ahead and stored once cooled, covered, in the refrigerator. Bring to room temperature and reheat, if desired.
POTATO FRITTATA - PINCH AND SWIRL
From pinchandswirl.com
5/5 (2)Total Time 1 hr 20 minsCategory Breakfast, Main CourseCalories 316 per serving
POTATO FRITTATA RECIPE (WITH BACON AND CHEESE!) | KITCHN
From thekitchn.com
CHEESE AND ONION FRITTATA RECIPES | GOODTO
From goodto.com
ONION RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
35 ONION RECIPES TO TRY TONIGHT - EASY ONION RECIPES - DELISH
From delish.com
POTATO, ONION AND STILTON FRITTATA - FOOD & NUTRITION ARTICLES
From foodandspice.com
40 IRRESISTIBLE RECIPES FOR CHEESE LOVERS - MSN.COM
From msn.com
POTATO FRITTATA WITH THYME & GOAT'S CHEESE - CHOCOLATES & CHAI
From chocolatesandchai.com
RORY'S ROAST RED ONION, POTATO & THYME FRITTATA - RTE.IE
From rte.ie
SWEET POTATO, FETA AND RED ONION FRITTATA RECIPE - LOVEFOOD.COM
From lovefood.com
SWEET POTATO AND BLUE CHEESE FRITTATA | EGGS RECIPES | JAMIE …
From jamieoliver.com
6 TYPES OF ONIONS AND HOW TO USE THEM | TASTE OF HOME
From tasteofhome.com
ALL ABOUT ONIONS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love