Potato Crusted Frittata Recipes

POTATO-CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Peel the potatoes, then thinly slice a knife or mandoline.
• Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
• Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
• Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
• Reduce the oven temperature to 350˚F (180˚C).
• In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
• Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
• Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
• Slice and serve.
• Enjoy!

POTATO CRUSTED FRITTATA

Steps:

• Heat oven to 375°F. Make potatoes as directed on box, using ovenproof 10-inch nonstick skillet.
• Meanwhile, in another 10-inch nonstick skillet, cook mushrooms, onion and bell pepper over medium-high heat about 5 minutes, stirring frequently, until vegetables start to soften.
• When potatoes are done, sprinkle with cooked vegetables and cheese. In medium bowl, beat eggs and cream with whisk; pour on top.
• Bake about 20 minutes or until eggs are set. Loosen around side of frittata. Carefully turn upside down onto platter, and cut into wedges.

POTATO FRITTATA

Steps:

• Preheat oven to 400ºF. On a large baking sheet mix together sliced potatoes, onions, and olive oil. Arrange potatoes in a single layer potatoes and season with salt and pepper.
• Roast for 20 minutes, flipping potatoes halfway through. Remove from oven when potatoes are golden brown. Turn down the oven to 375ºF. Set potatoes aside to cool slightly.
• When the potatoes and onions are cool enough to handle, arrange them in a greased pie plate (see pic in post). Spread half the potatoes and all the onions on the bottom of the pie plate. Arrange remaining potatoes, standing up and overlapping, around the edge to form a "potato crust."
• Whisk together the eggs, ricotta, parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper until smooth. Gently pour over potatoes and onions. If desired, drizzle additional olive oil on top.
• Put frittata back into 375ºF oven for 30 minutes or until middle is set and eggs are cooked through. If crust is becoming overly browned before eggs are cooked, use a pie shield or loosely tent foil around crust. Serve hot or at room temperature.

POTATO FRITTATA

Steps:

• Adjust the oven rack to the upper-middle position and preheat the oven to 350°F (175°C).
• Place the potatoes in a large pot of cold salted water. Make sure all the potatoes are well submerged by at least 2 inches of water. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes or until a sharp knife can easily pierce through them.When they are ready, drain and dice evenly.
• While the potatoes are simmering chop the parsley and leeks (thinly sliced). Also, combine the ingredients for the egg mixture (eggs, parsley, salt and pepper). Whisk until well blended. Stir in the grated provolone or mozzarella. Do not overbeat.
• Over medium heat, heat the olive oil in a 10-inch nonstick oven-proof pan. You can also use a cast iron pan.
• Add the sliced leek and saute for 5 minutes or until softened, stirring occasionally.
• Add the diced potatoes; stir gently with the leeks to combine properly together. Season with salt and pepper.
• Spread evenly in a single layer and cook for 1-2 minutes.
• Pour the egg mixture over the leeks and potatoes in the pan and stir gently to combine.
• As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this.
• Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides.
• Sprinkle 2 tablespoons of grated cheese evenly over the top.
• Place the pan in the preheated oven.
• Bake for about 2-4 minutes until the center is set, dry to the touch and lightly browned.
• Let stand a few minutes then run a spatula around the edge and slide gently to a serving plate.
• Optional: Garnish with extra parsley, basil or sliced green onions.
• Slice into wedges and serve it hot, at room temperature or cold.

POTATO-CRUSTED FRITTATA WITH CHORIZO

Steps:

• In the deep half of a frittata pan over medium-high heat, warm the olive oil. Add the bell pepper, salt and pepper and cook until soft, 5 to 7 minutes. Add the 1 cup green onions and cook until soft, 2 to 3 minutes. Transfer the bell pepper mixture to a bowl. Return the deep pan to medium-high heat. Add the chorizo and cook, breaking the meat into 1/2-inch pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer the chorizo to a paper towel-lined plate. Wipe out the pan with paper towels. Return the deep pan to medium heat and melt 1 Tbs. of the butter. Starting in the center of the pan and going up the pan sides, arrange the potato slices in a circular pattern, overlapping the slices. Cook, pressing the potato slices together with a spatula, until tender and golden brown, about 5 minutes. Spread the bell pepper mixture evenly over the potatoes, and sprinkle with the chorizo and cheese. Pour the eggs on top. In the shallow half of the frittata pan over medium heat, melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan. Cook until the edges of the eggs are just set, 8 to 10 minutes. Flip the frittata into the shallow pan and remove the deep pan. Cook until the eggs are set, 12 to 15 minutes more. Gently shake the pan to loosen the frittata and slide it onto a serving plate. Let stand for 5 to 10 minutes. Garnish with green onions and serve. Serves 8 to 10.