Potato And Pepper Frittata Food

POTATO AND RED PEPPER FRITTATA

Steps:

• Preheat oven to 400°F.
• In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.
• Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
• Transfer to a bowl and set aside.
• Heat remaining 2 teaspoons of olive oil in the skillet.
• Add potatoes; season generously with salt and pepper.
• Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. See 'note' in description above.
• Transfer potatoes to the bowl with the onions and peppers and toss to combine.
• Return mixture to skillet (add more oil if necessary).
• Flatten mixture with a a metal spatula.
• In a large bowl, beat eggs with 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Pour over potato mixture; tilt pan to distribute evenly.
• Bake until set, 15 to 20 minutes.
• Cut into wedges and serve.

POTATO AND RED PEPPER FRITTATA

Steps:

• Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
• Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
• In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve.

POTATO AND RED PEPPER FRITTATA

Steps:

• Add olive oil to your skillet, heat on medium heat and sauté the diced onion for 2 minutes.
• Add cubed potatoes, a pinch of salt and stir. Reduce heat to low, cover and cook potatoes for 10-15 minutes, stirring occasionally, until tender.
• Uncover and stir in the diced red pepper, a pinch of salt, and black pepper (to taste). Cover and cook 5 minutes longer.
• Preheat your oven to broil. Meanwhile, in a medium sized bowl beat the eggs, Parmesan cheese, milk, parsley and salt and pepper.
• Uncover the skillet and add an extra drizzle of oil to the pan if the bottom is dry. Pour the egg mixture evenly over the vegetables. Let cook about 2 minutes until the underside begins to set.
• Transfer the skillet to the oven and broil until the top is golden brown and puffy, about 4-5 minutes. Check on the frittata every minute and rotate the pan for even browning of the top.
• Remove the skillet from the oven. Use a spatula to carefully transfer the frittata to a serving plate. Cut into wedges and serve hot, warm or at room temperature.

FRITTATA WITH POTATO AND PROSCIUTTO

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 FRITTATA

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.

FRITTATA WITH PEPPERS AND POTATOES

Steps:

• Wash the potatoes and cut them, unpeeled, into thin slices. Drop the slices into cold water to prevent discoloration. Drain and dry on paper towels.
• Heat the oil in a large nonstick skillet and add the potatoes. Cook over medium heat, shaking and tossing or stirring, about 4 minutes. Add the peppers and the onions. Cook, shaking the skillet and stirring, about 5 minutes.
• In a bowl, beat the eggs with the basil, add salt and pepper and beat in the cheese.
• Over high heat, add the olive oil and the egg mixture to the potatoes and cook, stirring gently but firmly with a plastic spatula, about 1 minute. Cover tightly and reduce to medium heat. Cook about 2 minutes. Run a spatula or knife around the outside of the frittata. Invert a large round plate over the skillet and invert the skillet and plate quickly, letting the frittata fall into the plate. It should be golden brown on top. Serve immediately.

NO-CHEESE POTATO AND RED PEPPER FRITTATA

Steps:

• Heat olive oil on medium-high in a large, oven-proof skillet.
• Sauté onions, potatoes and salt until translucent, about 5 minutes.
• Add white wine and zucchini. Cover and cook for 3 minutes.
• Turn heat down to medium-low. Add red peppers and sage.
• Preheat the broiler on your oven.
• In a large bowl, whisk together eggs and salt.
• Pour eggs over vegetables evenly; cover and cook until set (about 5-10 minutes).
• Sprinkle ground pepper on top. If using cheese, sprinkle evenly on top as well.
• Put skillet in oven (or transfer to an oven-proof dish first) for 3 minutes until centre is done.

POTATO AND PEPPER FRITTATA

Steps:

• Put the potato in a medium saucepan and pour in enough cold salted water to cover by at least four fingers. Bring to a boil, and boil until the potato is tender, about 40 minutes. Remove and let stand until cool enough to peel. Peel the potato and cut it into 1/2-inch slices.
• Preheat the oven to 350° F. Beat the eggs, heavy cream, and salt and pepper to taste in a large bowl. Add the bread cubes and let soak until softened, about 15 minutes.
• Heat 2 tablespoons of the olive oil in a 10-inch cast-iron or nonstick skillet with a heatproof handle over medium heat. Add the onion and cook until wilted, about 4 minutes. Add the peppers and cook, stirring until crisp-tender, about 5 minutes. Season well with salt and pepper. Stir the sliced potato into the skillet gently. Add the butter and the remaining 1 tablespoon oil to the skillet, and heat until the butter is foaming. Add the egg mixture to the pan and cook, still over medium heat, without stirring, just until the bottom is lightly browned, about 5 minutes. There should be a few bubbles at a time around the edges-any more than that means the frittata is cooking too quickly and the bottom will be too brown. In that case, remove the skillet from the heat, reduce the heat, and let the skillet sit a minute or two before returning it to the heat.
• Transfer the skillet to the oven and cook just until the center is set-firm to the touch-about 25 minutes. If the edges are set and beginning to brown before the center is set, remove the frittata from the oven and finish the frittata under a preheated broiler.
• If you'd like to serve the frittata hot, let it stand at room temperature about 15 minutes. If you prefer it warm or at room temperature, let it stand a little longer. Run a rubber spatula around the edges of the frittata and shake the pan gently to free the bottom of the frittata. You can serve the frittata right out of the pan or slide it out onto a serving platter.
• Variation: Ricotta Frittata
• Omit the potato from the above recipe. After pouring the egg mixture into the pan, drop 1 1/3 cups fresh or whole-milk ricotta into the egg by the rounded tablespoonful, forming little pockets of ricotta throughout the frittata. Continue cooking as described above.

POTATO, RED PEPPER AND CHEESE FRITTATA

Steps:

• Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.
• Heat oil and butter in a large oven-proof skillet over medium heat.
• Add in the red pepper and green or yellow onions with oregano; saute for about 5-6 minutes, adding the garlic the last few minutes.
• Add in the cooked potatoes and saute for 1 minute.
• In a bowl whisk together eggs, whipping cream, salt and pepper, then pour over veggies in the skillet; reduce heat to medium-low, cover the skillet and cook until the eggs are set around the edges (about 7-8 minutes, do not over cook!).
• Sprinkle the top with grated cheddar cheese.
• Set the oven to broil.
• Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.
• Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.
• Delicious!

POTATO-PEPPER FRITTATA

Steps:

• Heat oven to 350°F.
• Cook bacon in medium nonstick ovenproof skillet 4 min.; drain. Add potatoes and onions; cook 7 min. or until crisp-tender, stirring frequently.
• Stir in eggs. Remove from heat. Top with cheese and peppers; cover.
• Bake 20 to 25 min. or until center is set.