OLIVE-POTATO FRITTATA
This has a little bit of a Greek flair with the olives and the feta cheese. Great for brunch or makes an easy appetizer sliced into individual wedges.
Provided by PalatablePastime
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a 10-inch ovenproof skillet, cook potatoes, onion, and garlic in oil, covered, for 4-5 minutes.
- Lift lid and season with salt and pepper.
- With a large spatula, turn mixture over to cook on the other side, until potatoes are tender (you may need to turn potatoes one additional time).
- While potatoes are cooking, beat eggs in a bowl with oregano and salt.
- Pour the eggs over the potatoes when the potatoes have become tender.
- Sprinkle the top of the eggs with the olives, and cook until mixture almost sets (you may need to run a spatula around the edge and allow uncooked egg to flow beneath).
- Sprinkle frittata with feta and parmesan cheeses.
- Place frittata under the broiler and cook for 1-2 minute or until top is set.
- Cut frittata into wedges and serve hot.
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Black Army
[email protected]This frittata was delicious! The potatoes were crispy, the cheese was melted and gooey, and the olives added a nice salty touch. I will definitely be making this again.
Hamza Ali Sandhu
[email protected]I'm not a big fan of frittatas, but this one was actually pretty good. The potatoes and cheese were very flavorful, and the eggs were cooked perfectly. I would definitely make this again.
mmakoena mphela
[email protected]This frittata was a bit too oily for my taste. I think I would have liked it better if I had used less olive oil.
Justin Odell
[email protected]I'm a big fan of frittatas, and this one is no exception. The combination of olives, potatoes, and cheese is perfect, and the eggs are cooked to perfection. I will definitely be making this again.
Ebony Botts
[email protected]This frittata is a great way to use up leftover potatoes. I always have a few leftover potatoes after I make mashed potatoes, and this is a great way to use them up. The frittata is also a great way to sneak some vegetables into your diet.
Jordan Kiboko
[email protected]I made this frittata for a brunch party and it was a huge success! Everyone loved it. I served it with a side of fruit and it was a perfect way to start the day.
SweetPsilocybin
[email protected]I'm allergic to eggs, so I made this frittata with egg replacer. It turned out great! The frittata was still fluffy and flavorful, and the egg replacer didn't alter the taste too much.
SaaQi Aamir
[email protected]I had some leftover roasted potatoes, so I used those in this frittata. It turned out great! The potatoes added a nice crispy texture and the frittata was very flavorful.
Sohail afridi
[email protected]This frittata was a bit bland for my taste. I think I would have liked it better if I had added some more herbs or spices.
MR Raklb
[email protected]I'm not a big fan of olives, but I loved this frittata. The potatoes and cheese were so flavorful that the olives were barely noticeable. I will definitely be making this again, even though I'm not an olive fan.
Expedit Alihonou
[email protected]This is a great recipe for a quick and easy weeknight meal. I used pre-cooked potatoes to save time, and it still turned out great. The frittata was fluffy and flavorful, and the olives added a nice salty touch.
aakriti ghale
[email protected]I loved the crispy edges of this frittata. The potatoes were perfectly browned and the cheese was melted and gooey. I served it with a side salad and it was a delicious and satisfying meal.
Yemisi
[email protected]This frittata was a hit with my family! The combination of olives, potatoes, and cheese was perfect, and the eggs were cooked to perfection. I will definitely be making this again.