FRITTATA WITH PAN-ROASTED POTATOES, SMOKED MOZZARELLA AND TOMATO-BASIL PESTO
Provided by Bobby Flay
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the tomato-basil pesto: Combine the basil, Parmesan, pine nuts, garlic, and salt and pepper in a food processor and process until smooth. With the machine running, drizzle in the olive oil. Transfer to a bowl and fold in the tomatoes. Set aside.
- For the frittata: Put the potatoes in a saucepan, cover with cold water and add a few tablespoons of salt. Bring to a boil and cook until a skewer inserted into the center meets with no resistance, about 25 minutes. Drain and let cool slightly. Cut the potatoes into 1-inch cubes.
- Preheat the broiler. Heat the oil in a large nonstick skillet over medium heat until it begins to shimmer. Add the potato cubes, season with salt and pepper, stir in the thyme and chile flakes, and cook until golden brown all over.
- Whisk together the eggs until light and fluffy, then pour over the potatoes. Scatter the smoked mozzarella on top and season with salt and pepper; stir and briefly fold everything together. Cook until the egg mixture has set on the bottom and is beginning to set up on top. Transfer to the broiler and cook until lightly browned and fluffy, 5 to 6 minutes. Remove the frittata from the oven and carefully slide it onto a cutting board. Cut into wedges and serve hot or at room temperature with some of the pesto and a sprinkling of grated Parmesan.
POTATO WITH MOZZARELLA
Provided by Food Network
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, mix bread crumbs, olive oil, and a pinch of salt and pepper.
- Peel potatoes and cut in fourths lengthwise. Cover potatoes generously with bread crumb mixture and place slices on thin sheet pan.
- Place potatoes in the oven and cook for 1 hour. Remove potatoes from the oven and sprinkle shredded mozzarella and grated Parmesan on top of the potatoes and place back in the oven for 5 minutes or until cheese is melted and golden brown.
LAYERS OF POTATOES AND SMOKED MOZZARELLA
This dish can be prepared ahead and frozen for two weeks or refrigerated for two days. The smoked mozzarella provides strong flavor; the plain mozzarella, delicate. Yukon gold potatoes are not required, but they have a wonderful color.
Provided by Marian Burros
Categories side dish
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Scrub the potatoes. Cover with water, add garlic and cover pot, boiling until potatoes are tender, about 20 to 30 minutes, depending on size. When potatoes are cooked, drain and peel. Mash them, while they are hot, with the garlic, using a masher or food mill. Stir in the buttermilk and basil. Season with salt and pepper.
- Spoon half of the potatoes into a shallow casserole, and top with half of the mozzarella slices. Top with the remaining mashed potatoes, and arrange the remaining mozzarella slices on top. Refrigerate or freeze.
- To serve, defrost, if the potatoes have been frozen. Return to room temperature. Preheat oven to 375 degrees. Bake the potatoes and cheese for 20 to 25 minutes, until mixture bubbles and top is browning.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 559 milligrams, Sugar 4 grams
PARMESAN MOZZARELLA POTATOES
Cheesy potatoes baked with a crispy coating! DELICIOUS is the word! Best side dish to go with any baked or grilled dinner. Easy preparation!
Provided by Seasoned Cook
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel potatoes and slice 1/4 inch thick.
- In a medium size bowl combine cheeses, flour, salt, pepper and paprika. Place mixture in a plastic bag.
- Add potatoes to bag and shake to coat. Place potatoes in a 9 x 13 inch baking pan. Pour melted butter evenly over potatoes.
- Bake covered in a 350 degree oven for 30 minutes. Uncover and gently stir. Bake uncovered another 30 minutes.
Nutrition Facts : Calories 766.8, Fat 33.9, SaturatedFat 20.9, Cholesterol 94.1, Sodium 1282.2, Carbohydrate 94.2, Fiber 10.7, Sugar 4.1, Protein 24
CORN AND SMOKED MOZZARELLA MASHED POTATOES
From Cooking Light. Per 3/4 c. serving: 240 calories, 7.2 g fat, 7.2 g protein, 39.7 g carb, 4 g fiber, 19 g cholesterol.
Provided by ratherbeswimmin
Categories Potato
Time 42m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add in the corn; stir/saute 5 minutes or until lightly browned; cool.
- Place potatoes in a saucepan; add water to cover.
- Bring to a boil; lower heat, simmer 15 minutes or until tender.
- Drain and return potatoes to pan.
- Add milk, cheese, and butter; mash to desired consistency.
- Cook 2 minutes, stirring constantly.
- Stir in corn, cilantro, and remaining ingredients.
Nutrition Facts : Calories 223.3, Fat 7.2, SaturatedFat 4.1, Cholesterol 18.8, Sodium 319.4, Carbohydrate 35, Fiber 4, Sugar 4.5, Protein 6.9
MOZZARELLA AND PARMESAN CHEESE POTATOES
Cheese and potatoes - such a delicious combination. Easy to prepare this is an easy side dish. Serve at the holidays or as a side dish for steak or chicken. The potatoes are buttery and tender. Parmesan cheese adds a nice flavor to crispy crust while the mozzarella cheese adds a little gooeyness and a creamy flavor. So good!
Provided by JILL McEachern
Categories Other Side Dishes
Time 45m
Number Of Ingredients 6
Steps:
- 1. Boil potatoes until tender on medium to high heat for about 15 minutes.
- 2. Drain potatoes.
- 3. Preheat oven at 350 degrees. Place potatoes in a 2-quart baking dish. Pour butter over potatoes. Then lightly sprinkle garlic salt and paprika over the potatoes.
- 4. Sprinkle cheese over potatoes.
- 5. Bake until cheese has melted (about 15 minutes).
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