Sweet Potato Frittata With Roasted Mushrooms Food

POTATO-MUSHROOM FRITTATA

Potato-Mushroom Frittata image

Provided by Pierre Franey

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound red-skinned potatoes
Salt to taste
3 tablespoons vegetable oil
1/2 pound mushrooms, thinly sliced
1 cup thinly sliced onions
1 sweet red bell pepper, cored and cut into thin strips
1 cup diced cooked ham
2 teaspoons minced garlic
Freshly ground pepper to taste
8 large eggs, at room temperature
2 tablespoons olive oil
1/2 cup coarsely chopped fresh basil or Italian parsley

Steps:

Place the potatoes in a saucepan. Add water to cover and salt. Bring to a boil and cook, simmering until tender, about 20 minutes. Drain.
When the potatoes are cool enough to handle, peel and slice them 1/2 inch thick. Set aside.
Heat 2 tablespoons of the vegetable oil in a large nonstick skillet. Add the potatoes and cook, stirring often but gently, until they are golden brown. Remove and set aside.
Add the remaining 1 tablespoon vegetable oil to the skillet, and add the mushrooms. Cook, stirring often, over high heat, until they start to turn brown. Add the onions, red pepper strips, ham, garlic, pepper and salt to taste. Cook, stirring and shaking the pan, 5 minutes. Remove and set aside.
Meanwhile, break the eggs into a mixing bowl. Add salt and pepper to taste. Beat well with a fork.
Wipe the skillet clean. Add the olive oil to the skillet and heat. Add the potatoes, the mushroom mixture, and the basil or parsley. Cook, stirring, over high heat for 2 minutes.
Beat the egg mixture again, and pour it over the potato-mushroom mixture. Cook, stirring from the bottom, until the eggs start to set, about 2 minutes. Cover and cook over medium heat about 3 minutes or until done.
Place a large round serving dish over the skillet, and quickly invert both the skillet and the dish, letting the frittata fall into the dish. It should be golden brown on top. Serve immediately.

Nutrition Facts : @context http, Calories 526, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 33 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 960 milligrams, Sugar 5 grams, TransFat 0 grams

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