POTATO FRITTATA
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Pat dry the potatoes and onions.
- In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the potatoes and salt and pepper and cook, stirring, for 1 minute. Add the onion and cook, stirring occasionally, until golden brown and just tender. Transfer to a plate.
- In a bowl, combine the eggs, Locatelli-Romano, and salt and pepper. Add the vegetable mixture and gently stir to combine.
- Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot. Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate.
- Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set.
- Transfer to a plate and cut into wedges. Sprinkle with parsley.
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Nikesh Giri
[email protected]This frittata was easy to make and it tasted great. I served it with a side of toast and it was a perfect breakfast.
Md Masudul Prodhan
[email protected]I followed the recipe exactly and my frittata turned out great! It was a little brown on the bottom, but that's probably because I didn't grease the pan well enough.
arman hossain
[email protected]This frittata was a little bit bland for my taste. I think I'll add some more herbs and spices next time.
Chez
[email protected]I've made this frittata several times now and it's always a hit with my family and friends. It's a great dish for breakfast, lunch, or dinner.
Augusta Kiene
[email protected]This frittata was a great way to use up some leftover potatoes. It was easy to make and it tasted great.
Khan 2525
[email protected]I added some chopped bell pepper and onion to my frittata and it was delicious! I think this recipe is very versatile and you can add whatever vegetables you like.
C Knight
[email protected]This frittata was a little bit too salty for my taste. I think I'll use less salt next time.
Order Stuff
[email protected]I'm not sure what I did wrong, but my frittata didn't turn out very well. The eggs were overcooked and the potatoes were still crunchy.
kekk gamer
[email protected]This frittata was easy to make and it tasted great. I served it with a side of toast and it was a perfect breakfast.
Asher Bilal
[email protected]I followed the recipe exactly and my frittata turned out great! It was a little brown on the bottom, but that's probably because I didn't grease the pan well enough.
Allen elvena
[email protected]This frittata was a little bland for my taste. I think I'll add some more seasoning next time.
B e s t S o n
[email protected]I'm not a huge fan of frittatas, but this one was really good. The potatoes gave it a nice texture and the eggs were cooked perfectly.
Aakash Bhusal
[email protected]This was a great recipe! I used russet potatoes and they worked perfectly. The frittata was fluffy and flavorful.
Shari Barrett-Mullings
[email protected]I've made this frittata several times now and it's always a hit. It's so easy to make and it's a great way to use up leftover potatoes.
samedkhan samed
[email protected]This frittata was delicious! I used a cast iron skillet and it cooked evenly and beautifully. The potatoes were tender and the eggs were fluffy. I added some chopped spinach and feta cheese to the batter and it was a great addition.