Savory Egg And Potato Frittata Food

NAN'S POTATO AND EGG FRITTATA

Steps:

• Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.
• When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
• When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.

POTATO FRITTATA

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.

SAVORY ITALIAN FRITTATA

Steps:

• Beat all ingredients except ham, butter and onion thoroughly with fork or wire whisk until well mixed. Stir in ham.
• Melt butter in 10-inch nonstick skillet over medium-high heat. Cook onion in butter 4 to 5 minutes, stirring frequently, until crisp-tender; reduce heat to medium-low.
• Pour egg mixture into skillet. Cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom. Cut into wedges.

POTATO AND ZUCCHINI FRITTATA

Steps:

• Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
• Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
• Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.

SAVORY EGG AND POTATO FRITTATA

Steps:

• Bake potato in microwave 4 minutes. Remove skin. Dice into ½ inch cubes.
• In a skillet, brown potato slightly with 2 Tbls butter and season with all "dashes" of seasonings and rosemary and parsley.
• Place in deep dish 10" pie pan or deep 9" x 9" glass baking dish that has been buttered or "Pam-ed" along with the bacon (or meat of your choice). If you double the recipe, use a 9" x 13" glass baking dish.
• Beat eggs (or you can use egg substitute), cheese, milk, salt and pepper together and pour over potatoes and meat.
• Bake in pre-heated oven at 350 degrees for 40 minutes. To make sure that the center gets done before the outer edge gets too brown, Pam a small bisquit cutter or something small and metal, and place it in the center of the mixture. This will draw heat to the center so it bakes evenly.
• Serve with sliced cantaloupe and strawberries and mini muffins for breakfast.
• Or serve with a fresh greens salad and Italian bread for dinner or brunch.

SAVORY ONION, POTATO AND BLUE CHEESE FRITTATA

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!

POTATO FRITTATA!

Steps:

• In a large oven proof skillet (10-12 inch) heat the olive oil.
• Add the onion and bacon and sauté until onions are soft. Sometimes I use leftover chunks of ham (from freezer).
• Add a generous layer of the potatoes. No need to thaw. You may not need the whole bag. Save the rest for another use. :-).
• Toss well with the oil.
• Season with the salt and pepper as well as the thyme. Toss again.
• Cook until underside turns brown.
• Turn over and brown on other side. Peek underneath with your spatula.
• Now pour your beaten eggs over the top, and lift around the edges to let some run underneath.
• When the eggs start to set on top sprinkle with the cheddar cheese (more or less depending on what you have on hand).
• Now place the skillet in your pre-heated 375°F oven and bake until cheese is melted.
• Serve in wedges with a salad. Or at breakfast with fruit. This should take no more than 30 minute total. Enjoy,:-).

OLIVE-POTATO FRITTATA

Steps:

• In a 10-inch ovenproof skillet, cook potatoes, onion, and garlic in oil, covered, for 4-5 minutes.
• Lift lid and season with salt and pepper.
• With a large spatula, turn mixture over to cook on the other side, until potatoes are tender (you may need to turn potatoes one additional time).
• While potatoes are cooking, beat eggs in a bowl with oregano and salt.
• Pour the eggs over the potatoes when the potatoes have become tender.
• Sprinkle the top of the eggs with the olives, and cook until mixture almost sets (you may need to run a spatula around the edge and allow uncooked egg to flow beneath).
• Sprinkle frittata with feta and parmesan cheeses.
• Place frittata under the broiler and cook for 1-2 minute or until top is set.
• Cut frittata into wedges and serve hot.

POTATO AND VEGETABLE FRITTATA

Steps:

• Preheat the broiler on your oven.
• In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
• Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
• Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
• Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
• Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.