POTATO CHEESE FRITTATA RECIPES

CHEESY POTATO FRITTATA RECIPE | REAL SIMPLE

Cheesy Potato Frittata Recipe | Real Simple image

There are so many delicious things going on in this easy and delicious frittata. Borrowing from the style of classic tortilla Española (aka a Spanish tortilla) this recipe combines potatoes and onions with custardy eggs. Breaking from tradition, there’s a generous glug of heavy cream to up the richness and roasted red peppers that add tartness and complexity to the mix. Finally, you’ll top the whole thing off with salty Manchego cheese to create a delicious, salty crust. Pro tip: Keep an eye on the potatoes when boiling them—you want to pull them out when they’re just tender so they don’t overcook in the next step. Enjoy with a zesty side salad, or do like they do in Spain and stuff it in a baguette for a satisfying sandwich.

Provided by Ananda Eidelstein

Total Time 1 hours 10 minutes

Yield Serves 8

Number Of Ingredients 10

Ingredients

5 Yukon Gold potatoes, peeled and thinly sliced (4 cups)
1 tablespoon plus 2½ teaspoons kosher salt, divided
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large yellow onion, sliced
12 large eggs
1 cup heavy whipping cream
1 12-ounce jar roasted red bell peppers, drained and chopped
½ teaspoon freshly ground black pepper
8 ounces Manchego cheese, grated (2 cups), divided

Steps:

Preheat oven to 350°F with rack in upper third. Place potatoes in a large pot and just cover with water; stir in 1 tablespoon salt. Bring to a boil over high. Reduce heat to low and simmer until potatoes are just tender when pierced with a fork, about 3 minutes. Drain; rinse under cold water to stop the cooking. Set aside.
Heat oil and butter in a large cast-iron or oven-safe nonstick skillet over medium until butter foams. Add onion and ½ teaspoon salt. Cook, stirring occasionally, until onion is golden brown, about 15 minutes. Add potatoes and toss to coat. Cook, undisturbed, until potatoes are golden in spots, about 3 minutes. Gently stir; cook for 3 minutes more.
Meanwhile, whisk eggs, cream, bell peppers, black pepper, half the cheese, and remaining 2 teaspoons salt in a large bowl until well combined.
Slowly add egg mixture to potato mixture in skillet and cook, stirring gently and smoothing around edges with a rubber spatula, until eggs are scrambled in spots, about 2 minutes. Transfer to oven and bake until center is just set, 16 to 18 minutes. Remove from oven and increase temperature to broil. Top frittata with remaining cheese. Return to oven and broil until cheese is bubbling and golden, 2 to 4 minutes. Let cool for 5 minutes before slicing. Frittata can be made up to one day ahead and stored once cooled, covered, in the refrigerator. Bring to room temperature and reheat, if desired.

POTATO, SALAMI, AND CHEESE FRITTATA RECIPE - QUICK FROM ...

Potato, Salami, and Cheese Frittata Recipe - Quick From ... image

Fortified with sautéed potatoes, strips of salami, and bits of goat cheese, this robust egg dish makes a fine dinner. Add a salad and you're all set. Though we like them warm, frittatas are traditionally served at room temperature. More Brunch Ideas

Provided by Food & Wine

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons cooking oil
1 1/2-pound baking potato, peeled and cut into 1/2-inch cubes
1/4 teaspoon salt
8 large eggs
1/8 teaspoon fresh-ground black pepper
1/4 cup grated Parmesan
3 ounces sliced hard salami, slices halved and then cut crosswise into thin strips
1 tablespoon butter
1/4 pound mild goat cheese such as Montrachet, crumbled

Steps:

In a 12-inch nonstick ovenproof frying pan or cast-iron pan, heat 1 tablespoon of the oil over moderate heat. Add the potato and salt and sauté until the potato cubes are brown and just done, about 5 minutes. Remove from the pan and let cool.
In a large bowl, beat the eggs with the pepper and Parmesan. Stir in the salami and the potato.
Add the butter and the remaining 1 tablespoon oil to the pan. Melt the butter over moderate heat. Pour the egg mixture in the pan and reduce the heat to low. Sprinkle the goat cheese over the top. Cook until the eggs are nearly set, 6 to 7 minutes.
Heat the broiler. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, about 2 minutes. Loosen the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.

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POTATO, HAM & CHEESE FRITTATA RECIPE - FOOD.COM

Make and share this Potato, Ham & Cheese Frittata recipe from Food.com.
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CHEESY POTATO FRITTATA RECIPE | REAL SIMPLE

There are so many delicious things going on in this easy and delicious frittata. Borrowing from the style of classic tortilla Española (aka a Spanish tortilla) this recipe combines potatoes and onions with custardy eggs. Breaking from tradition, there’s a generous glug of heavy cream to up the richness and roasted red peppers that add tartness and complexity to the mix. Finally, you’ll top the whole thing off with salty Manchego cheese to create a delicious, salty crust. Pro tip: Keep an eye on the potatoes when boiling them—you want to pull them out when they’re just tender so they don’t overcook in the next step. Enjoy with a zesty side salad, or do like they do in Spain and stuff it in a baguette for a satisfying sandwich.
From realsimple.com
Total Time 1 hours 10 minutes

Slowly add egg mixture to potato mixture in skillet and cook, stirring gently and smoothing around edges with a rubber spatula, until eggs are scrambled in spots, about 2 minutes. Transfer to oven and bake until center is just set, 16 to 18 minutes. Remove from oven and increase temperature to broil. Top frittata with remaining cheese. Return to oven and broil until cheese is bubbling and golden, 2 to 4 minutes. Let cool for 5 minutes before slicing. Frittata can be made up to one day ahead and stored once cooled, covered, in the refrigerator. Bring to room temperature and reheat, if desired.

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