POTATO AND PROSCIUTTO FRITTATA
This versatile and elegant frittata is great for brunch, lunch and light dinners, and can be eaten warm or at room temperature.
Provided by By Bree Hester
Categories Lunch
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. In 12-inch ovenproof skillet, heat oil over medium heat. Crush garlic cloves, leaving them mostly whole; add in skillet. Cook 2 minutes or until garlic begins to brown. Remove from skillet; discard garlic.
- In same skillet, place onion, potatoes, rosemary and thyme. Season with salt and pepper. Cook about 12 minutes or until onion is softened and potatoes are almost thoroughly cooked. Stir in prosciutto.
- In medium bowl, beat eggs and milk with whisk until well blended. Season with additional salt and pepper. Add egg mixture to skillet; slowly move egg mixture around skillet. Transfer skillet to oven.
- Bake 10 to 12 minutes or until puffy and beginning to brown. Remove from oven; sprinkle cheese over top. Return to oven until cheese is melted. Cut frittata into wedges and serve.
Nutrition Facts : ServingSize 1 Serving
CLASSIC ITALIAN POTATO FRITTATA
One of the most traditional Italian recipes loved by kids and grown-ups. Learn all the tips and tricks to make perfect potato frittata every single time!
Provided by Andrea Soranidis - The Petite Cook
Categories Main
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Carbohydrate 15 g, Protein 11 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 172 mg, Sodium 221 mg, Fiber 2 g, Sugar 1 g, Calories 232 kcal, ServingSize 1 serving
FRITTATA WITH SORREL, POTATOES AND PROSCIUTTO
Provided by Moira Hodgson
Categories brunch, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Saute the potatoes and the onion in two tablespoons olive oil until the onions are soft and the potatoes lightly browned and cooked through.
- Beat the eggs together in a bowl and season with salt and pepper. Add the sorrel, thyme and prosciutto and mix together.
- Preheat broiler. Heat the remaining oil in a skillet or a large omelet pan. Add the potato-onion mixture to the eggs and mix thoroughly.
- Cook the omelet over moderate heat until the bottom is set. Finish cooking under a hot broiler until the top is puffed but the omelet is still slightly liquid underneath. Sprinkle with basil or tarragon and serve.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 22 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 3 grams, TransFat 0 grams
POTATO AND PROSCIUTTO FRITTATA - ITALIAN OMELET
Make and share this Potato and Prosciutto Frittata - Italian Omelet recipe from Food.com.
Provided by PalatablePastime
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- In a large skillet, melt butter and oil, and cook onion until tender, about 3-5 minutes.
- Add potatoes, garlic, salt, and pepper, and cook for 10 minutes more, stirring frequently.
- Add chopped mushrooms, diced prosciutto (or ham), dried basil, and Italian seasoning, and cook for 5-7 minutes more or until potatoes are tender.
- Allow mixture to cool for 5 minutes.
- In a small dish, mix together dry milk with light cream until smooth.
- Add lightly beaten eggs and cream mixture to potatoes, stirring to mix well, and seasoning to taste with salt and pepper.
- Lightly oil or grease an ovenproof skillet or casserole dish.
- Pour egg mixture into pan, and bake uncovered in a preheated 350F oven for 25 minutes at 350°F.
- Remove pan from oven, and sprinkle frittata evenly with grated cheeses.
- Return to oven and bake for 15 minutes more, or until cheeses are melted and eggs are almost set.
- Preheat oven broiler to high, and cook frittata for 1-2 minutes more, or until cheese is lightly browned.
- Allow to cool slightly before slicing and serving.
Nutrition Facts : Calories 374.1, Fat 22.4, SaturatedFat 10.7, Cholesterol 326.7, Sodium 645.5, Carbohydrate 24.3, Fiber 2.9, Sugar 3.5, Protein 19.4
SPANISH FRITTATA WITH PROSCIUTTO, POTATOES AND PEAS
Categories Egg Potato Vegetable Breakfast Brunch Bake Mother's Day New Year's Day Dinner Lunch Ham Pea Spring Prosciutto Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Heat vegetable oil in large ovenproof nonstick skillet over medium heat. Add potatoes; cover and cook until tender, stirring occasionally, about 18 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
- Remove potatoes from skillet. Scrape out and discard any browned bits from pan. Whisk eggs, salt and pepper in large bowl to blend. Pour eggs into same skillet. Arrange half of potatoes over eggs. Sprinkle half of prosciutto and half of peas over potatoes. Repeat with remaining potatoes, prosciutto and peas. Bake until puffed and set, about 15 minutes. Loosen edges and bottom of frittata with flexible spatula; slide out onto plate. Drizzle with truffle oil. Sprinkle with chives and serve.
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