EGG POTATO RECIPE RECIPES

NAN'S POTATO AND EGG FRITTATA RECIPE | ALLRECIPES

Nan's Potato and Egg Frittata Recipe | Allrecipes image

A potato and 6 eggs are fried in olive oil to make this simple frittata. Cut it into rectangles or wedges and serve between 2 slices of Italian bread either by itself or with tomato slices. Delicious!

Provided by Nan

Categories Breakfast and Brunch Potatoes

Total Time 27 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 tablespoons olive oil
1 large baking potato, peeled and sliced 1/4 inch thick
6 eggs, beaten
salt and pepper to taste

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.

Nutrition Facts : Calories 238.3 calories, CarbohydrateContent 17.2 g, CholesterolContent 279 mg, FatContent 14.3 g, FiberContent 1.5 g, ProteinContent 10.9 g, SaturatedFatContent 3.3 g, SodiumContent 109.3 mg, SugarContent 1.3 g

BAKED CHEDDAR EGGS & POTATOES RECIPE: HOW TO MAKE IT

Baked Cheddar Eggs & Potatoes Recipe: How to Make It image

I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. —Nadine Merheb, Tucson, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1-1/2 pounds red potatoes, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/8 teaspoon pepper
8 large eggs
1/2 cup shredded extra-sharp cheddar cheese

Steps:

Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

Nutrition Facts : Calories 395 calories, FatContent 23g fat (12g saturated fat), CholesterolContent 461mg cholesterol, SodiumContent 651mg sodium, CarbohydrateContent 29g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 19g protein.

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