OLIVE-POTATO FRITTATA
This has a little bit of a Greek flair with the olives and the feta cheese. Great for brunch or makes an easy appetizer sliced into individual wedges.
Provided by PalatablePastime
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a 10-inch ovenproof skillet, cook potatoes, onion, and garlic in oil, covered, for 4-5 minutes.
- Lift lid and season with salt and pepper.
- With a large spatula, turn mixture over to cook on the other side, until potatoes are tender (you may need to turn potatoes one additional time).
- While potatoes are cooking, beat eggs in a bowl with oregano and salt.
- Pour the eggs over the potatoes when the potatoes have become tender.
- Sprinkle the top of the eggs with the olives, and cook until mixture almost sets (you may need to run a spatula around the edge and allow uncooked egg to flow beneath).
- Sprinkle frittata with feta and parmesan cheeses.
- Place frittata under the broiler and cook for 1-2 minute or until top is set.
- Cut frittata into wedges and serve hot.
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Sandip Baramu
[email protected]I made this frittata for a brunch party and it was a huge hit! Everyone loved it.
Carol Beth Roten
[email protected]This recipe is a great base for customization. I've added different vegetables, cheeses, and meats to it, and it's always turned out great.
Son Goko
[email protected]I'm not a fan of olives, so I omitted them from the recipe. The frittata was still delicious, but I think it would have been even better with the olives.
Rashid Adan
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids love the potatoes and olives, and they don't even realize they're eating eggs.
Mujeeb Mughal
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover potatoes and eggs.
Katlego Ikalafeng
[email protected]This is my new favorite frittata recipe! It's so easy to make and it's always a crowd-pleaser.
Nour El Anbari
[email protected]I made this frittata for a brunch party and it was a huge hit! Everyone loved it.
Ya Min
[email protected]This recipe is a great base for customization. I've added different vegetables, cheeses, and meats to it, and it's always turned out great.
Ann Lewis
[email protected]I'm not a fan of olives, so I omitted them from the recipe. The frittata was still delicious, but I think it would have been even better with the olives.
Md Ayatul Agon
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids love the potatoes and olives, and they don't even realize they're eating eggs.
Hamza Ababinah
[email protected]I love the simplicity of this recipe. It's a great way to use up leftover potatoes and eggs.
Victor Hernandez
[email protected]I followed the recipe exactly and my frittata turned out perfect! It was fluffy and golden brown on the outside, and the inside was moist and flavorful.
Aafreen Ali
[email protected]This is a great recipe for a quick and easy weeknight meal. I always have potatoes and eggs on hand, so it's a go-to for me when I'm short on time.
Excel Ogbah
[email protected]I'm not a huge fan of olives, but I thought I'd give this recipe a try. I was pleasantly surprised! The olives added a nice salty flavor that complemented the potatoes and eggs perfectly.
Masked Sweater
[email protected]This recipe was a bit bland for my taste. I think it would have been better with some added herbs or spices.
Marshall Barnett
[email protected]Easy to make and delicious! I used baby potatoes and they cooked perfectly. I also added some chopped red bell pepper for extra color and flavor.
Ridwan Khan
[email protected]This frittata was a hit with my family! The combination of flavors was perfect, and the potatoes gave it a nice hearty texture. I will definitely be making this again.