POTATO AND RED PEPPER FRITTATA
Based on Tortilla Espanola, this Spanish dish is traditionally accompanied by garlic mayo, but it is also delicious on its own.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
- Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
- In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve.
Nutrition Facts : Calories 260 g, Fat 14 g, Fiber 2 g, Protein 15 g
NO-CHEESE POTATO AND RED PEPPER FRITTATA
Potatoes, red peppers, zucchini and onions were pretty much all the vegetable matter I had in my fridge.
Provided by smallfoods
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil on medium-high in a large, oven-proof skillet.
- Sauté onions, potatoes and salt until translucent, about 5 minutes.
- Add white wine and zucchini. Cover and cook for 3 minutes.
- Turn heat down to medium-low. Add red peppers and sage.
- Preheat the broiler on your oven.
- In a large bowl, whisk together eggs and salt.
- Pour eggs over vegetables evenly; cover and cook until set (about 5-10 minutes).
- Sprinkle ground pepper on top. If using cheese, sprinkle evenly on top as well.
- Put skillet in oven (or transfer to an oven-proof dish first) for 3 minutes until centre is done.
Nutrition Facts : Calories 217.3, Fat 11, SaturatedFat 2.8, Cholesterol 317.2, Sodium 694.7, Carbohydrate 15.8, Fiber 2.5, Sugar 4.1, Protein 11.4
POTATO RED PEPPER AND FETA FRITTATA
Steps:
- Preheat the oven to 400°. Place a 10- to 12- inch oven-safe skillet (or sauté pan!) on the stove over medium-high heat. Coat the bottom with olive oil. When the oil is hot, add the onions and a pinch of salt, and sauté until the onions are translucent and starting to turn brown. Add the potatoes and another pinch of salt, and cook, stirring every few minutes, until the potatoes are browned and cooked through. Add the red peppers and the thyme - I like the red peppers still crunchy, but cook them for longer if you like softer peppers. Taste to adjust the seasonings. Pour the eggs into the pan and stir the vegetables until the eggs are evenly distributed. Sprinkle the feta over the top of the frittata. Cook without stirring for 3-5 minutes until the eggs are set on the bottoms and sides, but the middle is still runny. Put the entire pan in the oven and bake for 5 - 10 minutes until the eggs are completely set and beginning to pull away from the sides. Let the frittata cool for a few minutes and then slice it into wedges. We like to serve frittatas with a simple green salad and a crusty piece of bread. Leftovers are also excellent eaten hot or cold!
POTATO, RED PEPPER AND CHEESE FRITTATA
Make and share this Potato, Red Pepper and Cheese Frittata recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 32m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.
- Heat oil and butter in a large oven-proof skillet over medium heat.
- Add in the red pepper and green or yellow onions with oregano; saute for about 5-6 minutes, adding the garlic the last few minutes.
- Add in the cooked potatoes and saute for 1 minute.
- In a bowl whisk together eggs, whipping cream, salt and pepper, then pour over veggies in the skillet; reduce heat to medium-low, cover the skillet and cook until the eggs are set around the edges (about 7-8 minutes, do not over cook!).
- Sprinkle the top with grated cheddar cheese.
- Set the oven to broil.
- Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.
- Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.
- Delicious!
POTATO AND RED PEPPER FRITTATA
This recipe is from Everyday Food. The original recipe calls for 2 teaspoons chopped fresh rosemary. I choose to omit it. Being onion lovers, I added a whole onion rather than 1/2 as the recipe stipulated. NOTE: It's okay if potatoes are not cooked evenly. Some will be browned; others only transparent. The original recipe suggests using an 8-inch skillet.
Provided by dojemi
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.
- Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
- Transfer to a bowl and set aside.
- Heat remaining 2 teaspoons of olive oil in the skillet.
- Add potatoes; season generously with salt and pepper.
- Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. See 'note' in description above.
- Transfer potatoes to the bowl with the onions and peppers and toss to combine.
- Return mixture to skillet (add more oil if necessary).
- Flatten mixture with a a metal spatula.
- In a large bowl, beat eggs with 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Pour over potato mixture; tilt pan to distribute evenly.
- Bake until set, 15 to 20 minutes.
- Cut into wedges and serve.
Nutrition Facts : Calories 278.3, Fat 13.5, SaturatedFat 3.6, Cholesterol 423, Sodium 438.6, Carbohydrate 24, Fiber 3.3, Sugar 4, Protein 15.3
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