POTATO CHIVE FRITTATA
I tried this recipe after seeing it in a newspaper article. There was a higher fat version and lower fat version. This was the lower fat version I tried. It is very good!
Provided by CookingONTheSide
Categories Breakfast
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
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.
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Nosiphiwe Fikizolo
[email protected]This frittata was a little dry for my taste, but otherwise it was good.
Monica Jacobs
[email protected]I love the flavor of this frittata. The chives really add a nice touch.
Baterdene Battuvshin
[email protected]This was my first time making a frittata, and it turned out great! The instructions were easy to follow, and the frittata was cooked perfectly.
Chadwin Hendricks
[email protected]I've made this frittata several times now, and it's always a winner. It's easy to make, and it's always delicious.
Ratui 420
[email protected]This frittata was a hit with my family! The combination of potatoes, chives, and cheese was perfect, and the eggs cooked up beautifully. I will definitely be making this again.