Panfried Potato And Fontina Frittata Recipes

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA

Steps:

• Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

ROASTED POTATOES WITH CHEESE

Steps:

• Preheat oven to 425 degrees. Toss potatoes with oil; season with salt and pepper. Arrange in a single layer on 2 rimmed baking sheets. Roast, flipping halfway through, until tender and golden, about 30 minutes.
• Preheat broiler with rack 6 inches from heating element. Transfer potatoes to a 9-by-13-inch baking dish. Toss with thyme; top with cheese. Broil, rotating pan, until cheese is bubbly, about 2 minutes. Serve warm.

PAN-FRIED POTATO AND FONTINA FRITTATA

Steps:

• Preheat the oven to 375°F. Heat the oil and butter in a 10-inch ovenproof nonstick skillet over medium heat. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, until the potatoes are tender and golden brown, 12 to 15 minutes. Stir in the herbs.
• Meanwhile, whisk the eggs in a medium bowl; season with salt and pepper. Stir in the cheese; pour the mixture over the potatoes. Stir until the eggs begin to set slightly, about 30 seconds. Without stirring, continue cooking until the eggs are set on the sides and bottom, about 2 minutes. Transfer to the oven; bake until just set, 12 to 15 minutes.
• Slide the frittata onto a serving platter, or let cool and slide into a 10-inch pie plate (and cover with a second pie plate) for easy transport. Serve garnished with chopped herbs, if desired.