SOUR CREAM & ONION FRITTATA - GLUTEN FREE
Sour Cream and Onion Frittata. Spin that popular potato chip flavour into a healthy meal! This Sour Cream and Onion Frittata is a delicious gluten free, vegetarian dinner option. Leftovers for tomorrows lunch reheat like a dream.
Provided by Sharon
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Place potatoes in a medium sauce pan and cover with water. Bring to boil over high heat. Once bubbling reduce heat to medium and simmer for 10-12 minutes, until the potato sides easily off of a fork
- Drain potatoes and set aside to cool. Once they have cooled, peel the potatoes and slice them into 1/4 inch think slices
- Preheat the oven to 400 and set a large, non stick skillet over medium heat. Toss in the oil and butter and let them melt together. Add the onions and sauté them until softened, about 3-5 minutes. Add the sliced potatoes and cook, stirring once or twice, until golden. About 5 minutes
- Stir the shredded cheese into the beaten eggs and season with sea salt and pepper. Pour mixture over the onions and potatoes in the skillet. Dollop with the sour cream and use a spoon to swirl the sour cream evenly around the frittata. Let cook over the medium heat until the edges are set, about 2-4 minutes
- Transfer the skillet to the preheated oven and cook until the eggs are set. There should be no eggs jiggling. I usually cook mine for 12 minutes, but check after 10
- Loosen around the edges with a knife and slide the frittata onto a cutting board. Allow it cool slightly before slicing and serving
Nutrition Facts : ServingSize 6 g, Calories 290 kcal, Carbohydrate 16 g, Protein 14 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 305 mg, Sodium 238 mg, Fiber 1 g, Sugar 2 g
TORTILLA ESPAñOLA (POTATO AND ONION FRITTATA)
A layered tart of potato, onion, and egg cooked in a skillet is a perfect one-dish meal. Add ham, sausage, bacon, or cheese as variations.
Provided by Marian Blazes
Categories Appetizer
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Peel the potatoes and slice thinly (about 1/4 inch thick) using a mandoline or a very sharp knife, or cut them into 1/2-inch cubes.
- Place the cut potatoes into a bowl and cover them with salted water. Soak for about 15 minutes.
- Slice the onion thinly.
- In a large, deep, nonstick, ovenproof skillet, heat 2 tablespoons of the oil over medium heat. Add the sliced onion and cook until the onion is soft, fragrant, and turning golden.
- Drain the potatoes and pat them dry.
- In a large bowl, toss the potatoes with the remaining 2 tablespoons of oil and season with salt and pepper. Reserve the bowl.
- Add the potatoes to the onion in the skillet.
- Cover and cook the potatoes over low heat until tender, stirring occasionally to keep them from sticking to the pan and burning.
- In the reserved large bowl, whisk together the eggs and cream, seasoning with salt and pepper.
- Pour the cream and egg mixture over the potatoes and onion in the skillet. Sprinkle chopped parsley or cilantro over the eggs and potatoes, if using.
- Cook the mixture over low heat until the eggs seem mostly set, being careful not to burn them, about 5 to 8 minutes.
- Carefully flip the frittata by turning a plate upside down over the skillet.
- Turn the skillet over so the frittata falls onto the now right-side-up plate.
- Slide the frittata from the plate back into the skillet so the browned side is facing up and cook over low heat for a few more minutes.
- Cut the tortilla into wedges to serve.
Nutrition Facts : Calories 338 kcal, Carbohydrate 28 g, Cholesterol 263 mg, Fiber 3 g, Protein 12 g, SaturatedFat 6 g, Sodium 207 mg, Sugar 3 g, Fat 20 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SOUR CREAM AND ONION POTATO CHIP FRITTATA RECIPE BY TASTY
Here's what you need: kosher salt, potatoes, large eggs, heavy cream, freshly ground black pepper, salted butter, thick-cut sour cream and onion or plain potato chips, scallions, fresh chives, fresh dill, sour cream
Provided by Karlee Rotoly
Time 50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F (160°C).
- Bring a medium saucepan of water to a simmer and season well with salt. Add the sliced potatoes and cook for 3-4 minutes, until tender and starting to turn translucent, but still slightly raw. Transfer to a paper towel-lined plate to drain.
- In a large bowl whisk together the eggs, heavy cream, 1 teaspoon salt, and pepper until homogeneous.
- Melt the butter in an 8-inch skillet over medium heat until bubbling, then remove the pan from the heat. Add half of the potatoes, about 1 cup of potato chips, and half of the scallions, chives, and dill. Pour half of the egg mixture over the top. Add the remaining potatoes, another cup of potato chips, and the remaining scallions, chives, and dill. Pour the remaining egg mixture over everything. Dollop the sour cream over the frittata and top with the remaining cup of potato chips.
- Bake for 22-25 minutes, until the frittata is puffed and set in the center.
- Let cool for 5 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 289 calories, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 10 grams, Sugar 1 gram
SPANISH-STYLE POTATO AND ONION FRITTATA
Spain has one of my favorite omelets made from potatoes, cheese and onions called a "tortilla." Not to be confused with a Mexican tortilla, a Spanish tortilla is like the perfect mash-up of a baked potato and scrambled eggs. The Spanish serve it like an appetizer, but I love making it into an omelet. The key is to season every layer with salt and pepper at each stage. Small yellow potatoes are a bit more work to peel and dice, but they're sweeter than larger russet potatoes.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven in broiler mode and place a rack 10 to 12 inches (25 to 30.5 centimeters) below the heating element.
- Beat the eggs in a bowl and add 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 cup (25 grams) of the Parmesan cheese.
- Place the peeled and diced potatoes in a microwave-safe bowl, then toss with 2 tablespoons (30 milliliters) of the olive oil and season with 1/4 teaspoon salt. Cover tightly with plastic wrap and microwave on high for 6 to 9 minutes total, or until fork tender.
- Meanwhile, heat the remaining 2 tablespoons (30 milliliters) of olive oil and the butter over medium heat in a heavy 10-inch (25-centimeter) omelet pan. Add the onion and a generous pinch of salt. Cook, stirring, until tender but not browned, about 5 minutes. Add the potatoes to the pan and toss gently so that the potatoes don't break apart. Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Pour the reserved egg mixture into the pan over the potatoes and onions. Shake the pan gently while you lift the edges of the frittata; repeat until the eggs start to set, 2 to 3 minutes. Turn the stove to low and sprinkle the mozzarella and remaining 1/4 cup (25 grams) of Parmesan over the top of the frittata.
- Once the frittata is mostly set, place the pan under the broiler for a minute or two to lightly brown the cheese. Remove from the heat and let the tortilla rest for at least 5 minutes. Cut into wedges and serve with some sour cream, if desired.
HOMEMADE SOUR CREAM AND ONION CHIPS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h5m
Yield 4 quarts
Number Of Ingredients 8
Steps:
- Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels.
- Heat the oil a large Dutch oven to 350 degrees F.
- In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt. Grind into a homogeneous powder.
- In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. Then place them on a baking sheet and sprinkle them again with some of the spice mixture.
- Hold them in semi-airtight container for a few days, if you can stand it that long.
POTATO-ONION FRITTATA
This substantial frittata is an all-in-one breakfast that includes eggs, potatoes, and sharp cheddar cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Place potatoes in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer until tender when pierced with a sharp knife, 10 to 12 minutes. Drain; let cool. Peel, and cut into 1/4-inch-thick slices.
- Preheat oven to 400 degrees. Heat oil in an ovenproof 10-inch nonstick skillet over medium-high heat. Cook onions until just translucent, about 2 minutes. Add potatoes, and cook, stirring occasionally, until onions and potatoes are golden brown, 4 to 5 minutes. Season with salt and pepper.
- Mix together cheddar and eggs. Season with salt and pepper. Reduce heat to medium. Pour egg mixture into skillet. Dollop with sour cream, and swirl into egg mixture using the tip of a knife. Cook until edge is set, about 2 minutes. Carefully transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert frittata onto a plate. Let cool slightly. Serve warm.
POTATO AND ONION FRITTATA
A frittata can be served at any temperature; warm, room temperature or even cold. This makes an ideal do-ahead dish for almost any occasion. From wanigan.com
Provided by FrVanilla
Categories Breakfast
Time 11m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes. Drain potatoes and let cool. Peel and cut into 1/4-inch-thick slices.
- Meanwhile, in large bowl, whisk eggs until frothy. Add cheese, parsley, salt and pepper, and whisk until blended.
- Preheat oven to 350°F In large ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes. Add garlic and cook, stirring often, 1 minute. Add butter and reduce heat to medium-low. Add potatoes and mix. Slowly pour eggs into pan; do not stir. Cook, undisturbed, 2 minutes.
- Transfer skillet to oven and bake until eggs are cooked through, 15 to 18 minutes. Remove from oven and let sit 2 minutes, then loosen with spatula and slide onto serving plate. Let cool 5 minutes before slicing.
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- Heat a 10-inch oven-safe skillet over medium-low heat and add the butter. Stir in the onions with a pinch of salt and pepper. Cook, stirring often, until the onions caramelized, about 30 minutes. Turn off the heat.
- In a large bowl, stir together the eggs, cream, herbs, garlic, mozzarella cheese and caramelized onions. Stir in a pinch of salt and pepper. Whisk until combined. Stir in the potato chips.
- Pour the mixture into the same skillet where you caramelized the onions. Stick the skillet in the oven and bake the frittata for 10 to 15 minutes, or until it’s set in the center. You want the eggs set - if they aren’t, bake it for another 2 minutes and check again.
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