HEIRLOOM POTATO RECIPES

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POTATO AND VEGETABLE FRITTATA - ALLRECIPES



Potato and Vegetable Frittata - Allrecipes image

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     Frittata

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 2 servings

Number Of Ingredients 15

1 teaspoon olive oil
½ cup chopped onion
1 clove garlic, minced
½ cup diced green bell pepper
1 zucchini, halved lengthwise and cut in 1/4 inch slices
2 cups cooked and diced potatoes
1 cup chopped fresh tomato
2 tablespoons black olives
4 eggs
salt and pepper to taste
¼ teaspoon dried oregano
1 pinch cayenne pepper
½ small tomato, sliced
¼ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

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, CarbohydrateContent 44.5 g, CholesterolContent 394.1 mg, FatContent 20.6 g, FiberContent 6.7 g, ProteinContent 26 g, SaturatedFatContent 7.7 g, SodiumContent 517.3 mg, SugarContent 9.5 g

SWEET POTATO CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Sweet Potato Cake Recipe: How to Make It - Taste of Home image

Sweet potatoes are not only tasty and versatile, they're good for you as well. Family and friends never mind eating a nutritious vegetable when it's part of this easy-to-prepare dessert, I like to serve this as a snack cake or breakfast coffee cake.—Kathy Theriot, St. Martinville, Louisiana

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 10 servings.

Number Of Ingredients 14

1-1/3 cups sugar
1 cup cold mashed sweet potatoes (without added milk or butter)
1/3 cup shortening
1/3 cup water
1 egg
1-2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground ginger
2/3 cup raisins
1/3 cup chopped pecans
Confectioners' sugar

Steps:

  • In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 337 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 384mg sodium, CarbohydrateContent 59g carbohydrate (36g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

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