Potato Spinach Chive Frittata Recipes

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.

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.

Steps:

• Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.
• In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.
• In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.
• In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.
• Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.
• Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
• Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
• Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.