Recipe courtesy of Catherine Scorsese

Potato Frittata

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. Pat dry the potatoes and onions.
  2. 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.
  3. In a bowl, combine the eggs, Locatelli-Romano, and salt and pepper. Add the vegetable mixture and gently stir to combine.
  4. 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.
  5. Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set.
  6. Transfer to a plate and cut into wedges. Sprinkle with parsley.
Stuart O'Keeffe

Vegetarian Pot Pie

24m Easy 98%
CLASS
29m Easy 99%
CLASS
15m Easy 100%
CLASS
Amanda Freitag

Fabulous Frittata

25m Easy 99%
CLASS

21m Easy 99%
CLASS
23m Easy 94%
CLASS
18m Easy 97%
CLASS