POTATO AND VEGETABLE FRITTATA
This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they're all cut up before you begin, and add the longest cooking ones first.
Provided by PSPINRAD
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 25m
Yield 2
Number Of Ingredients 15
Steps:
- Preheat the broiler on your oven.
- In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
- Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
- Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
- Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
- Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 44.5 g, Cholesterol 394.1 mg, Fat 20.6 g, Fiber 6.7 g, Protein 26 g, SaturatedFat 7.7 g, Sodium 517.3 mg, Sugar 9.5 g
SPANISH-STYLE POTATO AND ONION FRITTATA
Spain has one of my favorite omelets made from potatoes, cheese and onions called a "tortilla." Not to be confused with a Mexican tortilla, a Spanish tortilla is like the perfect mash-up of a baked potato and scrambled eggs. The Spanish serve it like an appetizer, but I love making it into an omelet. The key is to season every layer with salt and pepper at each stage. Small yellow potatoes are a bit more work to peel and dice, but they're sweeter than larger russet potatoes.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
SPANISH FRITTATA
I learned this from a dear friend from Madrid. It is a fantastic breakfast omelet or frittata. I sometimes roll this up in a tortilla or Lavash with low fat sour cream and salsa- you can add beans or rice and have a yummy breakfast burrito!
Provided by asta99
Categories One Dish Meal
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-cook the potato. Microwave potato for 7-10 minutes.
- Saute chopped onion in olive oil over low to med low heat. Cook until onion has caramelized (apx 10 min). Watch and stir frequently.
- Add chopped (cooked) potato to caramelized onion. Saute another 10 minute until potato is golden. Scramble eggs for 1-2 min with dash of milk.
- Lower heat then sprinkle cheese over onion and potato stir and add egg mixture- lower heat again (cooking eggs slowly will make them fluffy) stir Continually to keep form burning. Sometimes I will remove pan form heat before I put my egg mixture in, then put it back after it cools down.
- Cook for another 1 or 2 minutes until eggs are no longer runny.
- Serve!
Nutrition Facts : Calories 448.7, Fat 32.9, SaturatedFat 10.9, Cholesterol 452.7, Sodium 320.9, Carbohydrate 17, Fiber 2.1, Sugar 3.9, Protein 21.3
OLIVE-POTATO FRITTATA
This has a little bit of a Greek flair with the olives and the feta cheese. Great for brunch or makes an easy appetizer sliced into individual wedges.
Provided by PalatablePastime
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a 10-inch ovenproof skillet, cook potatoes, onion, and garlic in oil, covered, for 4-5 minutes.
- Lift lid and season with salt and pepper.
- With a large spatula, turn mixture over to cook on the other side, until potatoes are tender (you may need to turn potatoes one additional time).
- While potatoes are cooking, beat eggs in a bowl with oregano and salt.
- Pour the eggs over the potatoes when the potatoes have become tender.
- Sprinkle the top of the eggs with the olives, and cook until mixture almost sets (you may need to run a spatula around the edge and allow uncooked egg to flow beneath).
- Sprinkle frittata with feta and parmesan cheeses.
- Place frittata under the broiler and cook for 1-2 minute or until top is set.
- Cut frittata into wedges and serve hot.
SPANISH FRITTATA WITH POTATOES AND OLIVES
Make and share this Spanish Frittata With Potatoes and Olives recipe from Food.com.
Provided by pattikay in L.A.
Categories Breakfast
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- preheat oven to 400. lightly oil a 7x11 inch or 9 inch square baking pan.
- in a bowl, toss the potato slices with 2 T of the oil, half of the garlic, the paprika, and a dash of salt.
- Spread in an even layer on a baking sheet and roast for about 20 minutes or till tender and golden brown.
- In the same bowl, toss the onions and peppers with the cayenne and the remaining oil and garlic.
- Spread in an even layer on a second baking sheet and roast until tender and brown, about 15 minutes.
- meanwhile, combine the eggs, neufchatel or cream cheese, flour, milk and salt in a blender and puree to a smooth custard.
- when the vegetables are roasted, reduce the oven temperature to 350.
- Layer the roasted potatoes in the prepared baking pan. spread on the roasted onions and peppers. sprinkle with the olives and grated cheese and pour the custard over all.
- bake for about 45 minutes, till the custard is set and the top is golden brown. serve hot or at room temperature.
Nutrition Facts : Calories 371, Fat 24.7, SaturatedFat 9.6, Cholesterol 246.2, Sodium 627.5, Carbohydrate 22.5, Fiber 3.6, Sugar 4.5, Protein 16.5
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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