Best 6 Baked Egg And Potato Frittata Recipes

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.

NAN'S POTATO AND EGG FRITTATA

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.

SAVORY EGG AND POTATO FRITTATA

Steps:

• Bake potato in microwave 4 minutes. Remove skin. Dice into ½ inch cubes.
• In a skillet, brown potato slightly with 2 Tbls butter and season with all "dashes" of seasonings and rosemary and parsley.
• Place in deep dish 10" pie pan or deep 9" x 9" glass baking dish that has been buttered or "Pam-ed" along with the bacon (or meat of your choice). If you double the recipe, use a 9" x 13" glass baking dish.
• Beat eggs (or you can use egg substitute), cheese, milk, salt and pepper together and pour over potatoes and meat.
• Bake in pre-heated oven at 350 degrees for 40 minutes. To make sure that the center gets done before the outer edge gets too brown, Pam a small bisquit cutter or something small and metal, and place it in the center of the mixture. This will draw heat to the center so it bakes evenly.
• Serve with sliced cantaloupe and strawberries and mini muffins for breakfast.
• Or serve with a fresh greens salad and Italian bread for dinner or brunch.

EGG & POTATO FRITTATA

Steps:

• Preheat the Oven 350 Heat a large cast iron frying pan with the olive oil. Add the onions and garlic and sauté on gentle heat until the onions are soft and the garlic fragrant. Add the diced potatoes and continue to gently sauté; let the potatoes get a nice golden color. Season the potatoes with a little salt and pepper. Beat the eggs with the milk, parsley, grated parmesan and seasonings and pour over the potatoes. Place in the oven for about 10 - 12 minutes or until the eggs are set; remove from the oven and top with the shredded cheese, place back in the oven until the cheese is melted and a touch golden.

SPANISH POTATO AND EGG FRITTATA

Steps:

• Heat oil in a 12-inch skillet over medium heat.
• Layer HALF of the potato, onion and red bell pepper slices in the skillet; season with salt and pepper.
• Repeat layering with remaining potato slices, onion and red pepper, then season again with salt and pepper.
• Cover and cook until potatoes and veggies are tender, stirring frequently with a spatula (about 20 minutes).
• Sprinkle the thyme over and then cool slightly.
• In a bowl whisk eggs with cream, and season with salt and pepper.
• Add the potato mixture to the eggs and whipe the skillet clean.
• In the same skillet, heat about 1 tablespoon oil over medium-low heat.
• Pour the egg/potato mixture into the skillet.
• Sprinkle with grated Parmesan cheese; cover and cook until the eggs are JUST set (about 10 minutes).
• Slide the frittata onto a platter.
• Sprinkle with parsley and capers.
• Cut into wedges and serve.

POTATO AND CHEESE FRITTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
• Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.