Rosemary Potato Caramelized Onion Frittata With Gorgonzola Recipes

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ROSEMARY POTATO FRITTATA WITH CARAMELIZED ONIONS



Rosemary Potato Frittata With Caramelized Onions image

Must be made in an oven safe skillet; I use cast iron. My husband hates carmelized onions and frittatas in general, so I usually scale it back for one person and use my tiny cast iron skillet.

Provided by threeovens

Categories     Breakfast

Time 40m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 10

2 tablespoons butter
2 large onions, cut into 1/8 inch thick slices
10 large eggs
2 tablespoons balsamic vinegar
1 teaspoon sugar
5 medium red potatoes, unpeeled
2 tablespoons olive oil
2 teaspoons fresh rosemary, chopped
2 ounces gorgonzola, crumbled
salt and pepper

Steps:

  • First boil potatoes in salted water for about 10 minutes; drain.
  • Make the caramalized onions next. Melt butter in a medium skillet over medium heat. Add onions, 1/4 tsp salt, dash pepper and cook, stirring often, until onions are very soft and deep golden brown, about 12 to 15 minutes. Stir in vinegar and sugar and cook until onions are covered in a glaze, about another minutes. Cover and keep warm.
  • Cut the potatoes into 1/2 inch slices, then coarsely chop.
  • Heat oil in a large oven proof skillet over medium heat. Add potatoes, 1/2 teaspoon salt and 1/4 teaspoon and cook, uncovered, until potatoes are lightly browned on all sides about 12 to 15 minutes.
  • Preheat the broiler.
  • In a medium bowl, whisk together eggs, rosemary and about 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined. Pour over potatoes in skillet and turn heat down to medium low. Once set, lift up the frittata at one side and tilt the pan to let uncooked egg get under cooked part. Cook until the top is almost set, about 5 minutes. Sprinkle with gorgonzola cheese, then put the skillet under the broiler until the top is puffed and set, about 1 minute.
  • To serve, spread the caramelized onions on top of the frittata and cut into wedges. Can be served either hot or warm.

Nutrition Facts : Calories 381.4, Fat 19.6, SaturatedFat 7.5, Cholesterol 369.8, Sodium 288.1, Carbohydrate 34.9, Fiber 3.8, Sugar 5.3, Protein 16.4

ROSEMARY POTATO FRITTATA



Rosemary Potato Frittata image

From Diabetic Living. Just 168 calories and counts as 1 carb choice. Exchanges: 1 starch, 2 very lean meat, .5 fat. Cooking times are estimates.

Provided by Krystalin

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

4 ounces tiny new potatoes, cut into 1/4-inch slices (1 cup)
1/4 cup chopped red onions or 1/4 cup yellow onion
1/4 cup chopped sweet pepper (red, green, and or yellow)
1 cup fat-free liquid egg product (refrigerated or frozen, thawed) or 4 eggs
1/2 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
nonstick cooking spray
1/4 cup shredded swiss cheese (1 ounce)
fresh rosemary (garnish) (optional)

Steps:

  • In a covered 6- to 7-inch nonstick skillet with flared sides, cook potatoes and onion in a small amount of boiling water for 7 minutes. Add sweet pepper. Cook, covered, for 3 to 5 minutes more or until vegetables are tender. Drain in a colander.
  • Meanwhile, in a small bowl, whisk together egg, 1/2 teaspoon rosemary, salt, and pepper. Set aside.
  • Wipe out skillet; lightly coat with cooking spray. Return vegetables to skillet. Pour egg mixture over vegetables. Cook over medium heat, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around the edge, lifting mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg is almost set but still glossy and moist.
  • Remove skillet from heat. Sprinkle with cheese. Let stand, covered, for 3 to 4 minutes or until top is set and cheese is melted.
  • To serve, cut frittata into wedges. If desired, top each servings with fresh rosemary.

ROSEMARY POTATO FRITTATA



Rosemary Potato Frittata image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 large clove garlic crushed
1 pound baby potatoes
1 small onion
3 to 4 sprigs fresh rosemary, finely chopped
Salt and freshly ground black pepper
12 eggs, beaten
1/2 cup milk, half-and-half or cream
1/2 cup Parmigiano-Reggiano

Steps:

  • Heat oven to 450 degrees F.
  • Heat the olive oil in medium heat-proof skillet over medium-low heat with the clove of crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion; then remove the garlic. Add the potatoes and onions to the skillet and season with rosemary and salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more. In a large bowl, whisk the eggs and milk together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Scatter the cheese on top, turn the oven off and let sit for another couple of minutes. Remove from the oven and serve.

ROSEMARY POTATOES WITH CARAMELIZED ONIONS



Rosemary Potatoes with Caramelized Onions image

Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! -Mary Jones, Athens, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 12

2 pounds small red potatoes, quartered
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
CARAMELIZED ONIONS:
2 large sweet onions, chopped
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons balsamic vinegar

Steps:

  • In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.

Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 35g carbohydrate, Fiber 4g fiber, Protein 4g protein.

POTATO AND ONION FRITTATA



Potato and Onion Frittata image

This dish is based on the classic omelet of Spain, tortilla española. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index. Waxier potatoes also have a better texture when steamed instead of fried.

Provided by Martha Rose Shulman

Categories     easy, lunch, weekday, appetizer, side dish

Time 8m

Yield Serves 10 as a tapa

Number Of Ingredients 6

1 pound boiling potatoes, peeled if desired and cut in small dice (1/2 to 3/4 inch)
2 tablespoons extra virgin olive oil
1 medium yellow or red onion, finely chopped
Salt
freshly ground pepper to taste (about 3/4 teaspoon)
6 large eggs

Steps:

  • Steam the potatoes until tender, about eight minutes, and set aside.
  • Meanwhile, heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet, and add the onions and a generous pinch of salt. Cook, stirring, until tender but not browned, about five minutes. Add the potatoes to the pan, and toss together gently so that the potatoes don't break apart. Season generously with salt and pepper. Remove from the heat.
  • Beat the eggs in a bowl, and add 1/2 teaspoon salt and a generous amount of freshly ground pepper. Stir in the potatoes and onions.
  • Return the pan to the stove, and heat the remaining olive oil over medium-high heat. Drizzle in a drop of egg; when it sizzles and cooks at once, scrape the eggs and vegetables back into the pan. Shake the pan gently while you lift the edges of the frittata, and tilt the pan to let egg run underneath and set. When the bottom of the frittata has set, turn the heat to low and cover the pan. Cook gently for 10 minutes. Meanwhile, heat the broiler.
  • Uncover the pan, and slide under the broiler for a minute or two (watch closely) to set the top. Remove from the heat. Let the tortilla set in the pan for a few minutes, then slide out onto a serving plate. Allow to cool to room temperature, and cut into small diamonds to serve as hors d'oeuvres.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 211 milligrams, Sugar 1 gram, TransFat 0 grams

POTATO AND ONION FRITTATA



Potato and Onion Frittata image

A frittata can be served at any temperature; warm, room temperature or even cold. This makes an ideal do-ahead dish for almost any occasion. From wanigan.com

Provided by FrVanilla

Categories     Breakfast

Time 11m

Yield 8 serving(s)

Number Of Ingredients 10

4 medium red potatoes
8 large eggs
3 tablespoons parmesan cheese, grated
2 tablespoons fresh parsley or 2 tablespoons basil, chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons olive oil
1 medium onion, halved and thinly sliced
1 garlic clove, minced
1 tablespoon butter

Steps:

  • Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes. Drain potatoes and let cool. Peel and cut into 1/4-inch-thick slices.
  • Meanwhile, in large bowl, whisk eggs until frothy. Add cheese, parsley, salt and pepper, and whisk until blended.
  • Preheat oven to 350°F In large ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes. Add garlic and cook, stirring often, 1 minute. Add butter and reduce heat to medium-low. Add potatoes and mix. Slowly pour eggs into pan; do not stir. Cook, undisturbed, 2 minutes.
  • Transfer skillet to oven and bake until eggs are cooked through, 15 to 18 minutes. Remove from oven and let sit 2 minutes, then loosen with spatula and slide onto serving plate. Let cool 5 minutes before slicing.

SWISS CHEESE FRITTATA WITH POTATOES AND CARAMELIZED ONIONS



Swiss Cheese Frittata With Potatoes and Caramelized Onions image

I found this recipe online and it sounds so good, so posting for safe keeping until I get around to making it.

Provided by diner524

Categories     Breakfast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 large yellow onions, thinly sliced
1/4 teaspoon kosher salt
1 pinch pepper
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 drop water, as needed
5 medium baby yukon gold potatoes, unpeeled
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground pepper
10 eggs
6 ounces swiss cheese, shredded
2 teaspoons fresh rosemary, chopped (optional)

Steps:

  • In a medium skillet melt butter over medium heat. Add onions, salt and pepper. Cook, stirring often and adding water by the drop, to avoid scoorching, until onions are very soft and deep golden brown, 15-20 minutes. Add in the vinegar and sugar and reduce until the onions are glazed. Keep warm.
  • Parboil the potatoes in salted water 3/4 of the way done, about 15 minutes, and then drain and cool until able to handle. Cut them into 1/4 inch cubes.
  • In a 9-10 inch ovenproof skillet, heat the oil over medium heat. Add the potatoes, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, uncovered, turning occasionally, until they are browned, 12-15 minutes. Spread potatoes out evenly in skillet.
  • Position the broiler rack about 6 inches from the source of heat and preheat the broiler.
  • In a medium bowl, whisk the eggs, rosemary (if using), the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, caramelized onions and half the cheese until well-combined. Pour over the potatoes and reduce the heat to medium-low. Using a rubber spatula, lift up the cooked part of the frittata and tilt the skillet to allow the uncooked eggs to run underneath. Continue cooking, occasionally lifting the frittata and tilting the skillet as described until the top is almost set, approximately 5 minutes. Sprinkle with remaining cheese. Broil until the frittata is puffed and the top is set,.
  • approximately 1 minute.

Nutrition Facts : Calories 640.6, Fat 36.5, SaturatedFat 16.1, Cholesterol 519.5, Sodium 1012.2, Carbohydrate 46.9, Fiber 4.4, Sugar 7.9, Protein 31.3

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