Nans Potato Pepper And Onion Frittata Recipes

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 AND RED PEPPER FRITTATA

Steps:

• Add olive oil to your skillet, heat on medium heat and sauté the diced onion for 2 minutes.
• Add cubed potatoes, a pinch of salt and stir. Reduce heat to low, cover and cook potatoes for 10-15 minutes, stirring occasionally, until tender.
• Uncover and stir in the diced red pepper, a pinch of salt, and black pepper (to taste). Cover and cook 5 minutes longer.
• Preheat your oven to broil. Meanwhile, in a medium sized bowl beat the eggs, Parmesan cheese, milk, parsley and salt and pepper.
• Uncover the skillet and add an extra drizzle of oil to the pan if the bottom is dry. Pour the egg mixture evenly over the vegetables. Let cook about 2 minutes until the underside begins to set.
• Transfer the skillet to the oven and broil until the top is golden brown and puffy, about 4-5 minutes. Check on the frittata every minute and rotate the pan for even browning of the top.
• Remove the skillet from the oven. Use a spatula to carefully transfer the frittata to a serving plate. Cut into wedges and serve hot, warm or at room temperature.

CLASSIC ITALIAN POTATO FRITTATA

Steps:

• Peel and chop the potatoes into 1-inch large cubes.
• In a large pot of lightly salted boiling water, boil the potatoes for about 5 min, until just tender.
• In the meantime, in a large bowl whisk the eggs until well combined, add in chopped parsley and season with salt and pepper.
• Drain well the potatoes and add them into the bowl with the eggs. Fold in the cheese (if using) and lightly mix all ingredients.
• Heat a large non-stick skillet with the olive oil over medium-low heat. Pour in the frittata mixture, making sure to distribute the potatoes evenly over the bottom of the pan.
• Cover with a lid and cook for about 5-10 minutes, gently shaking the pan every now and then. When the frittata is easily pulled off from the bottom, is ready to be turned. Using a plate with the same diameter of the frittata, carefully put it on top and flip the frittata on the other side.
• Cook on the other side for a further 2-5 minutes, this time without the lid.
• When the frittata is fully cooked, remove from the pan and slide it gently onto a serving plate, and serve
• Store leftovers in an airtight container and refrigerate for up to 2 days.

SPANISH-STYLE POTATO AND ONION FRITTATA

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.

FRITTATA WITH PEPPERS AND POTATOES

Steps:

• Wash the potatoes and cut them, unpeeled, into thin slices. Drop the slices into cold water to prevent discoloration. Drain and dry on paper towels.
• Heat the oil in a large nonstick skillet and add the potatoes. Cook over medium heat, shaking and tossing or stirring, about 4 minutes. Add the peppers and the onions. Cook, shaking the skillet and stirring, about 5 minutes.
• In a bowl, beat the eggs with the basil, add salt and pepper and beat in the cheese.
• Over high heat, add the olive oil and the egg mixture to the potatoes and cook, stirring gently but firmly with a plastic spatula, about 1 minute. Cover tightly and reduce to medium heat. Cook about 2 minutes. Run a spatula or knife around the outside of the frittata. Invert a large round plate over the skillet and invert the skillet and plate quickly, letting the frittata fall into the plate. It should be golden brown on top. 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.