Best 2 Potato Mushroom Frittata Recipes

Potato mushroom frittata is a hearty and versatile dish that can be enjoyed for breakfast, lunch, or dinner. This classic Italian dish is made with a combination of potatoes, mushrooms, eggs, and cheese, and can be customized to include a variety of other ingredients, such as vegetables, meats, or herbs. With its simple ingredients and easy-to-follow steps, potato mushroom frittata is a great option for beginner cooks or anyone looking for a quick and satisfying meal.

Here are our top 2 tried and tested recipes!

POTATO-MUSHROOM FRITTATA

Potato-Mushroom Frittata image

Provided by Pierre Franey

Categories brunch, appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound red-skinned potatoes
Salt to taste
3 tablespoons vegetable oil
1/2 pound mushrooms, thinly sliced
1 cup thinly sliced onions
1 sweet red bell pepper, cored and cut into thin strips
1 cup diced cooked ham
2 teaspoons minced garlic
Freshly ground pepper to taste
8 large eggs, at room temperature
2 tablespoons olive oil
1/2 cup coarsely chopped fresh basil or Italian parsley

Steps:

Place the potatoes in a saucepan. Add water to cover and salt. Bring to a boil and cook, simmering until tender, about 20 minutes. Drain.
When the potatoes are cool enough to handle, peel and slice them 1/2 inch thick. Set aside.
Heat 2 tablespoons of the vegetable oil in a large nonstick skillet. Add the potatoes and cook, stirring often but gently, until they are golden brown. Remove and set aside.
Add the remaining 1 tablespoon vegetable oil to the skillet, and add the mushrooms. Cook, stirring often, over high heat, until they start to turn brown. Add the onions, red pepper strips, ham, garlic, pepper and salt to taste. Cook, stirring and shaking the pan, 5 minutes. Remove and set aside.
Meanwhile, break the eggs into a mixing bowl. Add salt and pepper to taste. Beat well with a fork.
Wipe the skillet clean. Add the olive oil to the skillet and heat. Add the potatoes, the mushroom mixture, and the basil or parsley. Cook, stirring, over high heat for 2 minutes.
Beat the egg mixture again, and pour it over the potato-mushroom mixture. Cook, stirring from the bottom, until the eggs start to set, about 2 minutes. Cover and cook over medium heat about 3 minutes or until done.
Place a large round serving dish over the skillet, and quickly invert both the skillet and the dish, letting the frittata fall into the dish. It should be golden brown on top. Serve immediately.

Nutrition Facts : @context http, Calories 526, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 33 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 960 milligrams, Sugar 5 grams, TransFat 0 grams

POTATO AND MUSHROOM FRITTATA

Potato and Mushroom Frittata image

Make and share this Potato and Mushroom Frittata recipe from Food.com.

Provided by BrokenRebel18

Categories Breakfast

Time 40m

Yield 1-2 serving(s)

Number Of Ingredients 11

Ingredients

3 eggs (scrambled)
mushroom (slice)
1 onion (chopped)
2 garlic cloves (minced)
1 tomatoes or 2 tablespoons tomato sauce
olive oil
butter
potato (thinly slice)
salt and pepper
1/4 cup milk (optional)
parmesan cheese

Steps:

scrambled the eggs, if you want add milk. then set aside.
heat oil then add onion first then garlic, add a pinch of salt.
after the onion is almost translucent add the tomato/tomato sauce.
then add the mushroom and potatoes until the potatoes are almost done.
add a little bit of butter. and salt and pepper.
when the butter is melted, add the scrambled egg then add the grated cheese.
wait until the bottom of the egg is cooked,then finish the egg to oven until the top is cooked.
top with a little bit of grated cheese.

Nutrition Facts : Calories 297.8, Fat 15.3, SaturatedFat 4.7, Cholesterol 634.5, Sodium 220.5, Carbohydrate 19.1, Fiber 3.1, Sugar 9.2, Protein 21.4

Tips:

For the best results, use a non-stick skillet or a well-seasoned cast iron pan.
If you don't have a steamer, you can boil the potatoes in a pot of water for 10-12 minutes, or until they are tender.
To save time, you can use pre-cooked bacon or sausage.
Feel free to experiment with different vegetables and cheeses in this recipe. Some good options include spinach, kale, zucchini, bell peppers, cheddar cheese, and mozzarella cheese.
Serve the frittata hot or cold, for breakfast, lunch, or dinner.

Conclusion:

The potato mushroom frittata is a delicious and versatile dish that is perfect for any occasion. It is easy to make, and it can be customized to your liking. Whether you are looking for a quick and easy breakfast, a hearty lunch, or a light dinner, this frittata is sure to please. So next time you are looking for a new recipe to try, give this potato mushroom frittata a try. You won't be disappointed!