Best 10 Pork And Potato Frittata Recipes

POTATO SAUSAGE FRITTATA

Steps:

• In a large cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture. , Cover and cook over low heat until eggs are almost set, 8-10 minutes. Uncover; broil 6 in. from the heat until eggs are set, about 2 minutes. Cut into wedges.

POTATO, SAUSAGE AND BROCCOLI FRITTATA

Steps:

• Preheat the oven to 400 degrees F. Grease a 9-by-13-inch casserole pan with cooking spray.
• Set a medium pan over medium heat and add 1 tablespoon olive oil. Add the sausage and cook, breaking it up with the back of a wooden spoon or spatula, until cooked through and beginning to brown, about 5 minutes. Remove to a bowl and set aside. Add the onion to the pan and saute until translucent and the browned bits of sausage in the pan have been picked up by the onion, about 5 minutes -- this will add lots of flavor! Once the onions are cooked, add the potatoes. Cook until they are tender and just beginning to brown, about 7 minutes. If necessary, add more olive oil so the potatoes don't burn or stick to the bottom of the pan. Remove the potatoes and onions to the bowl of sausage. Coat the pan with a bit of olive oil and add the broccoli. Saute until just tender, about 5 minutes. Season with salt and pepper. Transfer to the sausage bowl.
• Add the milk, cream, eggs and some salt and pepper to a separate medium bowl and whisk to combine.
• Transfer the sausage and vegetable mixture to the prepared casserole pan. Toss and distribute evenly on the bottom of the pan. Gently pour the egg mixture over the top. Bake until the frittata is puffed and beginning to brown and the egg is set in the middle, about 30 minutes. Allow to set for 5 minutes before slicing. Garnish with the dill and serve. The frittata is delicious hot out of the oven, room temperature or even cold!

HOW-TO MAKE THE PERFECT LEFTOVERS FRITTATA

Steps:

• Preheat the oven to 350ºF. Adjust your rack to the middle of the oven.
• In a large bowl, beat together eggs and milk (if using). Don't over beat. Stir in any cooked (but not hot) ingredients that you want to add-in, veggies, meat, herbs, seasonings, etc. Mix in cheese if using and season well with sea salt and black pepper. Stir in to combine.
• To a well-seasoned cast iron skillet, over medium-high heat add your butter (or other fat) and melt. Evenly coat the bottom of the pan. Pour the eggs into the pan, shaking the pan to evenly distribute the mixture. Add any remaining ingredients on top.
• Cook the frittata, without stirring, until its edges begin to set, about 3-5 minutes. As it cooks, I recommend using a rubber spatula to very gently lift up the set portions of your frittata around the edge and let any egg mixture that is not set to run into the space you've created.
• Place the frittata in the preheated oven and cook 8-10 minutes until barely set. (check after 5, to avoid overcooking). Time to cook can vary on the size (and type) of the pan, amount of eggs, how thick it is, etc. So just watch it.
• To check, cut a small slit in the center of the frittata. If raw egg runs into the cut you made, bake for another few minutes. Once set remove from the oven, remember it will continue to cook in the hot pan. (if you are looking for a brown top or want to add cheese and melt, give it a minute under the broiler, but be REALLY careful to not overcook and dry out your frittata)
• Allow it to cool for at least 5 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter or serve right from the pan. Cut into wedges. Serve hot, warm, at room temperature, or cold.

POTATO FRITTATA

Steps:

• In a 10- or 12-in. skillet, saute potatoes, onion and green pepper in oil until potatoes are tender. Add the meat and heat through. , In a large bowl, whisk the eggs, paprika, salt and pepper. Pour over potato mixture. Do not stir. Cover and cook over medium-low heat for 10-15 minutes or until eggs are nearly set. , Broil 6 in. from the heat for 2 minutes or until top is lightly browned. Arrange cheese slices on top; let stand 5 minutes before serving.

FRITTATA

Steps:

• Preheat the oven to 450 degrees F.
• Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
• Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
• In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
• Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
• Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.

POTATO FRITTATA

Steps:

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

POTATO AND ONION FRITTATA

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.

SAUSAGE FRITTATA

Steps:

• Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
• Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
• Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.)
• Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
• Top with tomato and onions. Cut into 8 wedges to serve.

PORK CARNITAS FRITTATA

Steps:

• Saute pork, 3 tablespoons onions and garlic in 2 tablespoons butter in small skillet over low heat.
• Saute till onion is soft, about3 to 4 minutes. Add lime juice and remove from heat and set aside.
• Melt remaining 1 tablespoons butter in large nonstick, oven-proof skillet over medium heat. While butter is melting, whisk eggs, water, salt together in large bowl till light and fluffy. When butter is bubbly, pour 1/2 of egg mixture into skillet. Cover and cook till eggs are set on bottom (they may still be runny on top).
• Sprinkle pork mixture evenly over eggs. Carefully pour remaining eggs over pork, cover and place in preheated 350°F oven for about 12 to 16 minutes, or until eggs are set. Remove from oven. Sprinkle with cheese and return to oven till cheese is melted, approximately 7 to 10 minutes.
• Remove from oven and sprinkle with cilantro leaves, tomato and remaining 1 tablespoons onion. Let set 5 minutes before cutting.

POTATO AND VEGETABLE FRITTATA

Steps:

• Preheat the broiler on your oven.
• In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
• Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
• Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
• Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
• Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.