POTATO EGG FRITTATA RECIPES

SPANISH POTATO AND EGG FRITTATA RECIPE - FOOD.COM

Spanish Potato and Egg Frittata Recipe - Food.com image

This makes a wonderful weekend brunch or a light weeknight dinner, it takes little time to prepare and it's very tasty. Serve with crusty rolls.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons oil
2 tablespoons butter
1 large russet potato, peeled and thinly sliced
1 medium onion, thinly sliced
1 large red bell pepper, seeded and sliced (or use half green and half red bell pepper)
1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
6 large eggs
3 tablespoons whipping cream or 3 tablespoons half-and-half
salt and pepper
1/2 cup grated parmesan cheese (or to taste)
2 tablespoons capers (optional but good to use)
1/4 cup chopped fresh parsley

Steps:

Heat oil in a 12-inch skillet over medium heat.
Layer HALF of the potato, onion and red bell pepper slices in the skillet; season with salt and pepper.
Repeat layering with remaining potato slices, onion and red pepper, then season again with salt and pepper.
Cover and cook until potatoes and veggies are tender, stirring frequently with a spatula (about 20 minutes).
Sprinkle the thyme over and then cool slightly.
In a bowl whisk eggs with cream, and season with salt and pepper.
Add the potato mixture to the eggs and whipe the skillet clean.
In the same skillet, heat about 1 tablespoon oil over medium-low heat.
Pour the egg/potato mixture into the skillet.
Sprinkle with grated Parmesan cheese; cover and cook until the eggs are JUST set (about 10 minutes).
Slide the frittata onto a platter.
Sprinkle with parsley and capers.
Cut into wedges and serve.

Nutrition Facts : Calories 410.5, FatContent 28.1, SaturatedFatContent 11.8, CholesterolContent 358.9, SodiumContent 478.2, CarbohydrateContent 23.4, FiberContent 3.6, SugarContent 4.4, ProteinContent 17.3

POTATO AND CHEESE FRITTATA RECIPE | ALLRECIPES

Potato and Cheese Frittata Recipe | Allrecipes image

This potato and cheese frittata is great by itself or with some fruit on a Sunday morning.

Provided by DONSSWEETY

Categories Breakfast and Brunch Potatoes

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
2 large russet potatoes, peeled and shredded
1 medium onion, diced
salt and pepper to taste
½ cup shredded Cheddar cheese
4 eggs, beaten

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

Nutrition Facts : Calories 354.8 calories, CarbohydrateContent 35.6 g, CholesterolContent 204.1 mg, FatContent 17.7 g, FiberContent 4.4 g, ProteinContent 14.7 g, SaturatedFatContent 6.2 g, SodiumContent 286 mg, SugarContent 3.2 g

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