POTATO CHIVE FRITTATA
I tried this recipe after seeing it in a newspaper article. There was a higher fat version and lower fat version. This was the lower fat version I tried. It is very good!
Provided by CookingONTheSide
Categories Breakfast
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt.
- Simmer until potatoes are fork tender but not falling apart, 20-25 minutes.
- Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.
- Preheat oven to 350 degrees and arrange rack in center of oven.
- Heat oil in a 10-inch nonstick skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking.
- Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes.
- Whisk together flour, chives, baking powder and pepper in a bowl.
- Whisk together eggs and cheeses in another bowl until well combined; whisk in flour mixture.
- Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes.
- Let cool 5 minutes.
- Run a small knife around edge of frittata and gently slide onto a platter.
- Serve warm.
SPICY POTATO FRITTATA WITH CHIVES
Sliced potatoes lend a hearty appeal to this tasty frittata for three. We added chives and crushed red pepper for color and flavor.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Heat oil in medium ovenproof skillet on medium heat. Add potatoes; cook 10 to 15 min. or just until tender, stirring occasionally.
- Whisk eggs and milk in medium bowl until blended. Stir in 1/2 cup cheese, chives and crushed pepper; pour over potatoes.
- Bake 20 to 25 min. or until knife inserted in center comes out clean.
- Heat broiler. Sprinkle frittata with remaining cheese. Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted.
Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
RICOTTA-CHIVE FRITTATA
This five-ingredient dinner is quick, easy, and delicious.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add eggs and chives, season with salt and pepper, and stir to combine. Dollop ricotta over the top. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 12 minutes. Invert or slide frittata onto a plate or cutting board. Serve warm or at room temperature.
- Meanwhile, in a large skillet over high, bring 1 inch of salted water to a boil. Add asparagus and cook until bright green and tender, 2 to 4 minutes. Cut frittata into wedges and serve with asparagus.
POTATO, SPINACH & CHIVE FRITTATA
From Food & Drink - the best of the decade, this "crustless quiche" or "flat omlette"is good for breakfast, lunch, brunch or a light dinner!! You can vary the fillings - leek & bacon, smoked salmon & chives, use your imagination - but the method stays the same.
Provided by CountryLady
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil& 1 tbsp of the butter in a 10 inch skillet over medium heat.
- Add potatoes& saute until brown& tender, about 8 to 10 minutes.
- Sprinkle with rosemary, season with salt& pepper and reserve in a bowl.
- Wipe out skillet.
- Wash& stem spinach; place in saucepan on medium heat.
- Cover& steam until spinach is tender, about 2 minutes.
- Place in colander& cool slightly; squeeze out all excess water& chop.
- Stir eggs, cream, cheese, chives, salt& pepper in a large bowl.
- Add potatoes& spinach.
- Preheat broiler to high.
- Place skillet over medium-low heat& add last tbsp of butter.
- When melted, add egg mixture.
- Cook slowly until bottom is set, stirring occasionally, about 10 minutes.
- The top will be slightly liquid.
- Place skillet under broiler until top is just set.
- Turn onto a serving platter& cut into wedges.
Nutrition Facts : Calories 455.3, Fat 29.7, SaturatedFat 13.7, Cholesterol 579.2, Sodium 340.7, Carbohydrate 23.4, Fiber 4.4, Sugar 2.3, Protein 24.9
SMASHED POTATOES WITH CHIVES
Provided by Aida Mollenkamp
Categories side-dish
Time 41m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Place potatoes in a large pot, cover with salted water by at least 3 inches and bring to a boil. Cover and cook potatoes until fork tender, about 30 minutes.
- Drain potatoes. Return pot to stove over medium-high heat and add butter. When butter foams, add drained potatoes and stir to coat. Smash each potato just to break the skin and cook until golden brown. Stir in chives, season with salt and freshly ground black pepper and serve.
POTATO AND ONION FRITTATA
This dish is based on the classic omelet of Spain, tortilla española. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index. Waxier potatoes also have a better texture when steamed instead of fried.
Provided by Martha Rose Shulman
Categories easy, lunch, weekday, appetizer, side dish
Time 8m
Yield Serves 10 as a tapa
Number Of Ingredients 6
Steps:
- Steam the potatoes until tender, about eight minutes, and set aside.
- Meanwhile, heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet, and add the onions and a generous pinch of salt. Cook, stirring, until tender but not browned, about five minutes. Add the potatoes to the pan, and toss together gently so that the potatoes don't break apart. Season generously with salt and pepper. Remove from the heat.
- Beat the eggs in a bowl, and add 1/2 teaspoon salt and a generous amount of freshly ground pepper. Stir in the potatoes and onions.
- Return the pan to the stove, and heat the remaining olive oil over medium-high heat. Drizzle in a drop of egg; when it sizzles and cooks at once, scrape the eggs and vegetables back into the pan. Shake the pan gently while you lift the edges of the frittata, and tilt the pan to let egg run underneath and set. When the bottom of the frittata has set, turn the heat to low and cover the pan. Cook gently for 10 minutes. Meanwhile, heat the broiler.
- Uncover the pan, and slide under the broiler for a minute or two (watch closely) to set the top. Remove from the heat. Let the tortilla set in the pan for a few minutes, then slide out onto a serving plate. Allow to cool to room temperature, and cut into small diamonds to serve as hors d'oeuvres.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 211 milligrams, Sugar 1 gram, TransFat 0 grams
POTATO FRITTATA
In 1975, I took a trip to Spain to visit my nephew who was in the Air Force. While touring the small towns and villages, we could always buy a fresh slice of potato frittata. It was so tasty and filling, I just had to make my own version of it when I returned home!
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a 10- or 12-in. skillet, saute potatoes, onion and green pepper in oil until potatoes are tender. Add the meat and heat through. , In a large bowl, whisk the eggs, paprika, salt and pepper. Pour over potato mixture. Do not stir. Cover and cook over medium-low heat for 10-15 minutes or until eggs are nearly set. , Broil 6 in. from the heat for 2 minutes or until top is lightly browned. Arrange cheese slices on top; let stand 5 minutes before serving.
Nutrition Facts : Calories 250 calories, Fat 11g fat (4g saturated fat), Cholesterol 278mg cholesterol, Sodium 349mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
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