Papas Italian 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.

PAPA'S ITALIAN POTATO FRITTATA

Steps:

• In a 12-inch non-stick skillet, heat half of the olive oil on medium-high heat. Add the whole bag of Simply Potatoes with Onion and the chopped red pepper. Turn every minute or so as the vegetables brown. Use more olive oil if necessary.
• When the potatoes are lightly browned and soft, add the green onions, sun-dried tomatoes, fresh basil, fresh parsley and salt and pepper to your taste. Give all the ingredients a few turns in the pan until all the ingredients are mixed inches.
• Slowly add the beaten eggs to the skillet contents. Use a fork to push the vegetables around so the egg incorporates evenly. Cook on medium low heat until the edges and middle of the frittata are cooked enough to hold together. Steam will escape from the middle when ready to turn.
• Take the skillet off the burner to the side and place a 12 inch dinner plate over the frittata. Invert onto the platter with 1 hand on the skillet handle and 1 hand on the top of the plate. The bottom will be the top so make sure it is browned just right.
• Push the skillet back onto the burner and add the remainder of the olive oil or more if you like. Slide the potato frittata back into the skillet, browned side up, and lightly brown the bottom. Shake the skillet a few times to get a nice edge on the frittata. Invert the finished frittata onto a clean dinner plate. Top with the grated Parmigiano cheese and more salt and pepper to your taste.
• Serve this potato cake at room temperature or cold from the refrigerator. This frittata makes a delicious sandwich topped with genoa salami and a fresh slice of tomato.