Potato & Onion Frittata Recipe - Laura Vitale - Laura in the Kitchen Episode 944
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How To Make Potato Frittata Recipe | Delicious Recipes
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Whoever tried a potato frittata probably understands perfectly well why this interesting dish is so popular. With its crunch texture, unusual presentation, and appealing wholesome flavor, potato frittata is a guaranteed hit for a light lunch, quick healthy snack, and many other situations. What's also great about it is that a potato frittata recipe is not a difficult cooking undertaking. Instead of spending a huge amount of time, even total beginners will be able to make sweet potato frittata, cheddar potato frittata, potato chips frittata, and many other variations. Even alternatives like a potato omelet can be made with this frittata recipe. To get the same, simply follow the video and its step-by-step instruction, along with consulting the ingredients in the description below. With it, you can quickly master the perfect beginner potato frittata with no hustle and bustle - all thanks to Nada's Kitchen!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
►6 medium potatoes (2 lbs.)
►5-6 Tbsp all-purpose flour
►1 Tsp salt
►1 Tsp oregano
►1/2 Tsp crushed red pepper
►3-4 Tbsp light olive oil
►Fry for 30 minutes (first time)
►Fry for 15 minutes (second time)
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Anne Burrell's Leek, Potato and Ham Frittata with Parmigiano | Food Network
Cook along with Anne as she reveals how to prepare a cheesy, meat-filled frittata!
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Leek, Potato and Ham Frittata with Parmigiano
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 1 hr 10 min
Active: 35 min
Yield: 4 to 6 servings
Ingredients
1 cup extra-virgin olive oil
2 leeks, white part only, cut into 1/4-inch dice
Kosher salt
3 Yukon gold potatoes, peeled, cut into 1/2-inch dice
Pinch crushed red pepper
1/2 pound ham steak, cut into 1/2-inch dice
8 large eggs
1/2 cup grated Parmigiano
2 cups mesclun mix or mixed greens
2 tablespoons red wine vinegar
Directions
Preheat the oven to 350 degrees F.
Coat a 12-inch nonstick saute pan with 3/4 cup oil, add the leeks to the pan, season with salt and bring to a medium heat. Cook until the leeks are starting to soften and are very aromatic, 5 to 6 minutes. Toss in the potatoes, season with a little more salt and the crushed red pepper, about 3 minutes. Add the ham and the remaining 1/4 cup of oil. Cook, stirring occasionally to be sure the potatoes do not stick to the bottom of the pan, until the potatoes start to soften, 15 to 18 minutes.
Meanwhile, beat the eggs with about 2 tablespoons water to a smooth consistency in a bowl, then add a heavy pinch of salt and half the grated cheese and beat together until the eggs and cheese are a smooth, homogeneous mixture.
Using a colander or mesh strainer, carefully strain out the excess olive oil from the potato-leek mixture and reserve. Return the potato-leek mixture to the pan and stir in the eggs. Cook over medium heat, stirring occasionally, until the eggs start to cook around the outside edges of the pan. Transfer the pan to the oven and bake until the eggs are cooked through, about 18 minutes.
Remove the pan from the oven. Place a snug fitting lid or a baking sheet on the pan, then hold the handle of the lid, swing the pan and flip the frittata onto the pan lid. Commit to it! It's fun! Slide the frittata onto a plate. You can serve this hot or at room temperature.
Toss the mixed greens with the red wine vinegar, 2 tablespoons of the reserved potato-leek oil and a pinch of salt in a bowl. Serve with slices of the frittata.
You gotta break some eggs to make frittata!
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Anne Burrell's Leek, Potato and Ham Frittata with Parmigiano | Food Network
Potato Leek Frittata
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Jamie's Speedy Potato Tortilla
If you're after a super speedy, budget friendly dinner that can feed the family then this speedy potato tortilla is one for you. With minimal ingredients, but maximum flavour this is one to pull out when your cupboards are looking a little bare. Enjoy
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