Spicy Potato Frittata With Chives Food

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.

SPICY POTATO FRITTATA WITH CHIVES

Steps:

• Heat oven to 350ºF.
• Heat oil in medium ovenproof skillet on medium heat. Add potatoes; cook 10 to 15 min. or just until tender, stirring occasionally.
• Whisk eggs and milk in medium bowl until blended. Stir in 1/2 cup cheese, chives and crushed pepper; pour over potatoes.
• Bake 20 to 25 min. or until knife inserted in center comes out clean.
• Heat broiler. Sprinkle frittata with remaining cheese. Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted.

POTATO, SPINACH & CHIVE FRITTATA

Steps:

• Heat oil& 1 tbsp of the butter in a 10 inch skillet over medium heat.
• Add potatoes& saute until brown& tender, about 8 to 10 minutes.
• Sprinkle with rosemary, season with salt& pepper and reserve in a bowl.
• Wipe out skillet.
• Wash& stem spinach; place in saucepan on medium heat.
• Cover& steam until spinach is tender, about 2 minutes.
• Place in colander& cool slightly; squeeze out all excess water& chop.
• Stir eggs, cream, cheese, chives, salt& pepper in a large bowl.
• Add potatoes& spinach.
• Preheat broiler to high.
• Place skillet over medium-low heat& add last tbsp of butter.
• When melted, add egg mixture.
• Cook slowly until bottom is set, stirring occasionally, about 10 minutes.
• The top will be slightly liquid.
• Place skillet under broiler until top is just set.
• Turn onto a serving platter& cut into wedges.

POTATO CHIVE FRITTATA

Steps:

• Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt.
• Simmer until potatoes are fork tender but not falling apart, 20-25 minutes.
• Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.
• Preheat oven to 350 degrees and arrange rack in center of oven.
• Heat oil in a 10-inch nonstick skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking.
• Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes.
• Whisk together flour, chives, baking powder and pepper in a bowl.
• Whisk together eggs and cheeses in another bowl until well combined; whisk in flour mixture.
• Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes.
• Let cool 5 minutes.
• Run a small knife around edge of frittata and gently slide onto a platter.
• Serve warm.