PANFRIED POTATO AND FONTINA FRITTATA
This herbed-potato-and-cheese frittata will satisfy at any time of the day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Heat oil and butter in a 10-inch ovenproof nonstick skillet over medium heat. Add potatoes; season with salt and pepper. Cook, stirring occasionally, until potatoes are tender and golden brown, 12 to 15 minutes. Stir in herbs.
- Meanwhile, whisk the eggs in a medium bowl; season with salt and pepper. Stir in the cheese; pour mixture over potatoes. Stir until eggs begin to set slightly, about 30 seconds. Without stirring, continue cooking until eggs are set on the sides and bottom, about 2 minutes. Transfer skillet to oven; bake until just set, 12 to 15 minutes.
- Slide frittata onto a serving platter, or let cool and slide into a 10-inch pie plate (and cover with a second pie plate) for easy transport. Serve garnished with chopped herbs if desired.
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Layla kiwi
[email protected]This is a great recipe for a quick and easy breakfast or lunch. I love that you can use any kind of potatoes or cheese that you like.
Temesgen Melese
[email protected]This frittata was delicious! The potatoes were perfectly cooked and the fontina cheese was melted and gooey. I would definitely recommend this recipe.
Yahya Khan
[email protected]I made this frittata for breakfast and it was a hit! The potatoes were crispy and the fontina cheese was melted and gooey. I would definitely recommend this recipe.
Noris Paz
[email protected]This was my first time making a frittata and it turned out great! I love how versatile this dish is. You can add any vegetables or cheese that you like.
Cierra Grant
[email protected]I'm not a big fan of eggs, but I loved this frittata! The potatoes and fontina cheese were so flavorful that I didn't even miss the eggs.
Erick Thompson
[email protected]This frittata was easy to make and very tasty. I used a combination of Yukon Gold and red potatoes and they cooked perfectly. The fontina cheese added a nice gooeyness to the dish.
Corey Maki
[email protected]I made this frittata for breakfast and it was a hit! The potatoes were crispy and the fontina cheese was melted and gooey. I would definitely recommend this recipe.
William Hornibrook
[email protected]I was looking for a new frittata recipe and this one did not disappoint! The potatoes and fontina cheese were a perfect combination. I will definitely be making this again.
Cleoni Nel
[email protected]This was my first time making a frittata and it turned out great! I love how versatile this dish is. You can add any vegetables or cheese that you like.
Pk Foisal
[email protected]I'm not a big fan of fontina cheese, so I substituted mozzarella instead. The frittata still turned out great! The potatoes were crispy and the mozzarella melted perfectly.
olufemi fawehinmi
[email protected]This frittata was easy to make and very tasty. I used a combination of Yukon Gold and red potatoes and they cooked perfectly. The fontina cheese added a nice gooeyness to the dish.
Kainat Khalid
[email protected]I followed the recipe exactly and my frittata turned out great! It was cooked evenly and the flavors were well-balanced.
Mostafakamal shagor
[email protected]This frittata was delicious! The potatoes were perfectly cooked and the fontina cheese was melted and gooey. I would definitely recommend this recipe.
Dasani Claros
[email protected]I've made this frittata several times and it's always a crowd-pleaser. It's easy to make and can be tailored to your own preferences. I like to add some crumbled bacon or sausage to mine.
Nicolas Carmichael
[email protected]This frittata was a hit with my family! The fontina cheese melted perfectly and the potatoes were crispy on the outside and fluffy on the inside. I will definitely be making this again.