Best 3 Nans Potato And Egg Frittata Recipes

Indulge in a culinary journey with our diverse collection of frittata recipes, a versatile dish that combines the goodness of eggs with a symphony of flavors. From the classic Spanish tortilla de patatas bursting with tender potatoes and caramelized onions to the hearty Italian frittata di verdure brimming with fresh vegetables, discover a world of taste sensations. Embark on a delightful adventure with our potato and egg frittata featuring fluffy eggs and golden potato, or relish the simplicity of our asparagus and feta frittata with its vibrant colors and tangy twist. Craving something indulgent? Our bacon and cheese frittata is sure to satisfy with its crispy bacon and melted cheese. And for a taste of the Mediterranean, try our zucchini and goat cheese frittata, a delightful fusion of flavors and textures. Each recipe is carefully crafted to ensure a perfect balance of ingredients, resulting in a delectable and visually stunning dish that will impress your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

CLASSIC ITALIAN POTATO FRITTATA

Classic Italian Potato Frittata image

One of the most traditional Italian recipes loved by kids and grown-ups. Learn all the tips and tricks to make perfect potato frittata every single time!

Provided by Andrea Soranidis - The Petite Cook

Categories Main

Time 30m

Number Of Ingredients 6

Ingredients

500 g medium-large potatoes
6 eggs
handful of fresh parsley, finely chopped
60 g Grana Padano or Parmesan Cheese, grated ((optional))
3 tablespoon extra virgin olive oil
sea salt and freshly cracked black pepper (to taste)

Steps:

Peel and chop the potatoes into 1-inch large cubes.
In a large pot of lightly salted boiling water, boil the potatoes for about 5 min, until just tender.
In the meantime, in a large bowl whisk the eggs until well combined, add in chopped parsley and season with salt and pepper.
Drain well the potatoes and add them into the bowl with the eggs. Fold in the cheese (if using) and lightly mix all ingredients.
Heat a large non-stick skillet with the olive oil over medium-low heat. Pour in the frittata mixture, making sure to distribute the potatoes evenly over the bottom of the pan.
Cover with a lid and cook for about 5-10 minutes, gently shaking the pan every now and then. When the frittata is easily pulled off from the bottom, is ready to be turned. Using a plate with the same diameter of the frittata, carefully put it on top and flip the frittata on the other side.
Cook on the other side for a further 2-5 minutes, this time without the lid.
When the frittata is fully cooked, remove from the pan and slide it gently onto a serving plate, and serve
Store leftovers in an airtight container and refrigerate for up to 2 days.

Nutrition Facts : Carbohydrate 15 g, Protein 11 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 172 mg, Sodium 221 mg, Fiber 2 g, Sugar 1 g, Calories 232 kcal, ServingSize 1 serving

POTATO FRITTATA

Potato Frittata image

Potato Frittata, similar to a spanish frittata or tortilla recipe, has sliced potatoes, eggs, and cheese. This savory breakfast or dinner recipe is easy to make and extremely versatile by adding a variety of vegetables, meats, or cheeses.

Provided by Melissa Erdelac

Categories Breakfast

Time 55m

Number Of Ingredients 7

Ingredients

1 pound russet or red potatoes, (sliced 1/4" medallions )
1 small onion, (halved and sliced)
1 1/2 tablespoon olive oil
6 large eggs
3/4 cup ricotta cheese* ((whole or part skim))
1/4 cup freshly grated Parmesan cheese
salt & pepper

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.

Nutrition Facts : Calories 203 kcal, Carbohydrate 18 g, Protein 11 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 172 mg, Sodium 163 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SAVORY EGG AND POTATO FRITTATA

Savory Egg and Potato Frittata image

Make and share this Savory Egg and Potato Frittata recipe from Food.com.

Provided by retiree09

Categories One Dish Meal

Time 1h

Yield 1 frittata, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 potato, large
2/3 cup cheddar cheese, shredded
2 tablespoons butter
1 dash marjoram
1 dash pepper
1 dash salt
1 dash onion powder
1 dash celery salt
1 tablespoon fresh rosemary needles, finely chopped
2 tablespoons parsley
8 eggs
1/4 cup milk
1/8 teaspoon salt
1/8 teaspoon pepper
5 slices bacon, fried, crumbled

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.

Tips:

For a fluffier frittata, use two eggs instead of one.
Do not overcook the frittata, as it will become dry and rubbery.
If you do not have a non-stick skillet, grease the pan with butter or cooking spray before cooking.
Feel free to add other vegetables to the frittata, such as chopped peppers, onions, or spinach.
Serve the frittata with a side of toast or salad.

Conclusion:

This Nan's Potato and Egg Frittata is a delicious and easy-to-make breakfast or brunch dish. It is packed with protein and vegetables, and it is sure to please everyone at the table. With a few simple tips, you can make a perfect frittata every time. So next time you are looking for a quick and easy meal, give this recipe a try.