Potato Onion Asparagus Frittata Food

ASPARAGUS, POTATO, AND ONION FRITTATA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Heat the olive oil in a large skillet over medium heat; cook and stir the shredded potato and onion in the hot oil until the potatoes begin to brown, about 5 minutes.. Season with salt and pepper. Add the asparagus and ham and continue cooking until the asparagus is tender, another 5 to 7 minutes; transfer to the prepared baking dish. Whisk the eggs and milk together in a small bowl; pour evenly over the dish. Scatter the mozzarella and white Cheddar cheeses over the top of the potato mixture.
• Bake in the preheated oven until set in the middle, 20 to 25 minutes. Garnish with the basil to serve.

POTATO, SPRING ONION, DILL & CHEESE FRITTATA

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.

P-A-C-T FRITTATA (POTATO-ASPARAGUS-CARROT-TOMATO)

Steps:

• In small mixing bowl, beat eggs, parmesan, basil and oregano.
• Season with salt and cayenne pepper to your taste, set aside.
• Cook asparagus and carrots in boiling water until tender crisp, about 5 minutes.
• Dice and set aside.
• In medium skillet, heat 3 TBS olive oil over medium heat.
• Add onion, cover and cook on low til limp, about 10 miuntes.
• Remove lid, turn to medium and add garlic.
• Cook and stir until golden in color, about 5 minutes.
• Add bell pepper and stir until tender about 5 minutes.
• Remove from skillet with slotted spoon and mix with carrots and asparagus.
• Season with salt and pepper to your taste.
• Preheat oven to 350.
• Combine in 12 inch skillet, preferably cast iron and MUST BE OVERPROOF, 2 TBS olive oil and 3 TBS butter.
• Heat over medium heat til hot.
• Add sliced potatoes in layers, overlapping if necessary.
• Reduce to medium low and season with salt and pepper to your taste.
• Cover and cook until potatoes are golden on the bottom at least 15-20 minutes-- PATIENCE.
• Carefully turn potatoes in the pan until the browned one are on top adding the remaining butter.
• Cook for about 5-8 more minutes over medium heat tll the bottom is golden also.
• Spread Ricotta cheese over the potatoes.
• Sprinkle the onion-asparagus-carrot mixture over the ricotta.
• Arrange sliced tomatoes over the other veggies.
• Pour egg mixture over the top.
• Place skillet in oven and bake about 15 minutes until eggs are set.
• Carefully invert frittata on large platter.
• Sprinkle with chives.
• Cut into wedges and serve immediately.

POTATO AND ONION FRITTATA

Steps:

• Steam the potatoes until tender, about eight minutes, and set aside.
• Meanwhile, heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet, and add the onions and a generous pinch of salt. Cook, stirring, until tender but not browned, about five minutes. Add the potatoes to the pan, and toss together gently so that the potatoes don't break apart. Season generously with salt and pepper. Remove from the heat.
• Beat the eggs in a bowl, and add 1/2 teaspoon salt and a generous amount of freshly ground pepper. Stir in the potatoes and onions.
• Return the pan to the stove, and heat the remaining olive oil over medium-high heat. Drizzle in a drop of egg; when it sizzles and cooks at once, scrape the eggs and vegetables back into the pan. Shake the pan gently while you lift the edges of the frittata, and tilt the pan to let egg run underneath and set. When the bottom of the frittata has set, turn the heat to low and cover the pan. Cook gently for 10 minutes. Meanwhile, heat the broiler.
• Uncover the pan, and slide under the broiler for a minute or two (watch closely) to set the top. Remove from the heat. Let the tortilla set in the pan for a few minutes, then slide out onto a serving plate. Allow to cool to room temperature, and cut into small diamonds to serve as hors d'oeuvres.