FRITTATA WITH POTATO AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 47m
Yield 6 servings
Number Of Ingredients 12
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 WITH PROSCIUTTO AND GRUYERE
Make and share this Potato Frittata With Prosciutto and Gruyere recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Beat eggs with water in large bowl. Season with 3/4 tsp salt and 1/2 tsp pepper. Beat in Gruyere and porsciutto.
- Heat olive oil in a large, nonstick, ovenproof skillet. Add potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the green onions and cook for 1 minute. Stir the egg mixture and add to the skillet. Stir to distribute the potatoes. Cook until the bottom is just set, about 3 minutes; lift the frittata to allow the uncooked eggs to seep underneath.
- Bake the frittata for about 10 minutes, until nearly set in the center.
- Preheat the broiler. Broil the frittata 8" from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot ot room temperature.
- Can keep unmolded frittata at room temperature for 4 hours.
Nutrition Facts : Calories 210.4, Fat 14.2, SaturatedFat 4.4, Cholesterol 235.2, Sodium 112.7, Carbohydrate 9.8, Fiber 0.9, Sugar 0.9, Protein 10.8
FRITTATA WITH POTATOES, PANCETTA AND GRUYERE
Inspired by a variety of recipes. Like most frittatas, this is refrigerator velcro, and I had a bunch of stuff I wanted to use up. Make sure your potatoes aren't too big; you want the volume of onion-and-potato to be about the same as the volume of egg.
Provided by DrGaellon
Categories Breakfast
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 649.4, Fat 39, SaturatedFat 17.1, Cholesterol 495.1, Sodium 676.8, Carbohydrate 35.8, Fiber 3.8, Sugar 5.2, Protein 38.5
LEEK, POTATO & GRUYERE FRITTATA
Found this in a William Sonoma order book and looks so good I wanted to save it to try later. The recommend using a "frittata pan" that cooks on one side, then flips over to cook the second. But think I'll just place in a 350°F oven until done to cook the top. The combination of ingredients sounds too good to let this get lost. As an update, finally got around to making this and found it to have a nice, mild flavor. It was pretty easy too so that's a plus though I do feel I've had others with more taste that I might prefer. Think it may help to add something - maybe some bacon!!
Provided by Bonnie G 2
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
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- Preheat the oven to 375°. In a bowl, beat the eggs with the water and season with 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Beat in the Gruyère and prosciutto.
- Heat the olive oil in a large, nonstick ovenproof skillet. Add the potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the scallions and cook for 1 minute. Stir the egg mixture and add to the skillet. Stir to distribute the potatoes. Cook until the bottom is just set, about 3 minutes; lift the frittata to allow the uncooked eggs to seep underneath.
- Preheat the broiler. Broil the frittata 8 inches from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot or at room temperature.
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