Nans Potato And Egg Frittata Recipes

NAN'S POTATO AND EGG FRITTATA

Nan's Potato and Egg Frittata image

A potato and 6 eggs are fried in olive oil to make this simple frittata. Cut it into rectangles or wedges and serve between 2 slices of Italian bread either by itself or with tomato slices. Delicious!

Provided by Nan

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 27m

Yield 4

Number Of Ingredients 4

Ingredients

2 tablespoons olive oil
1 large baking potato, peeled and sliced 1/4 inch thick
6 eggs, beaten
salt and pepper to taste

Steps:

Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.
When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 17.2 g, Cholesterol 279 mg, Fat 14.3 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 3.3 g, Sodium 109.3 mg, Sugar 1.3 g

NAN'S POTATO, PEPPER AND ONION FRITTATA

Nan's Potato, Pepper and Onion Frittata image

From foodblogga.com blog. Reminds me of Laurie Colwin's frittata but I can't find the book right now. This is dinner when I don't want to go to the store. Add whatever you have in the fridge, bacon, ham, zucchini.

Provided by Dona England

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 small potato, diced
1 small onions or 1 small shallot, diced
1/2 bell pepper, thinly sliced
5 eggs
1/4 cup fresh basil, thinly sliced
1/4 cup fresh parsley, chopped
1 cup grated parmesan cheese
3 -4 dashes crushed red pepper flakes
1 dash salt

Steps:

Over mediuim low heat, add olive oil to an 8 inch non stick skillet, add potatoes, and saute until golden brown, about 5-7 minutes.
Add onions, cook 2-3 minutes.
Add bell pepper strics, cook 2-3 minutes.
Meanwhile, beat the eggs in a small bowl, add fresh basil, parsley, cheese, salt and red pepper.
Pour the egg mixture into the skillet.
With a fork, gently move the egg mixture from side to side as it begins to cook to ensure that is cooks even around the edge.
This takes about 5 minutes.
Give the pan handle a jiggle and when the egg appear set, remove the pan fromt the stovetop and place under broiler.
Broil 3-4 minutes until the top begins to puff up and turn golden brown.
Watch closely.
Remove from oven let cook a couple minutes.
Enjoy!

Nutrition Facts : Calories 304.5, Fat 20.2, SaturatedFat 7.2, Cholesterol 286.4, Sodium 514.4, Carbohydrate 11.8, Fiber 1.7, Sugar 2.2, Protein 18.8

NAN'S POTATO AND EGG FRITTATA

Nan's Potato and Egg Frittata image

A potato and 6 eggs are fried in olive oil to make this simple frittata. Cut it into rectangles or wedges and serve between 2 slices of Italian bread either by itself or with tomato slices. Delicious!

Provided by Allrecipes Member

Categories Breakfast Potatoes

Time 27m

Yield 4

Number Of Ingredients 4

Ingredients

2 tablespoons olive oil
1 large baking potato, peeled and sliced 1/4 inch thick
6 eggs, beaten
salt and pepper to taste

Steps:

Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.
When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 17.2 g, Cholesterol 279 mg, Fat 14.3 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 3.3 g, Sodium 109.3 mg, Sugar 1.3 g

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