POTATO CHIVE FRITTATA
I tried this recipe after seeing it in a newspaper article. There was a higher fat version and lower fat version. This was the lower fat version I tried. It is very good!
Provided by CookingONTheSide
Categories Breakfast
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt.
- Simmer until potatoes are fork tender but not falling apart, 20-25 minutes.
- Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.
- Preheat oven to 350 degrees and arrange rack in center of oven.
- Heat oil in a 10-inch nonstick skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking.
- Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes.
- Whisk together flour, chives, baking powder and pepper in a bowl.
- Whisk together eggs and cheeses in another bowl until well combined; whisk in flour mixture.
- Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes.
- Let cool 5 minutes.
- Run a small knife around edge of frittata and gently slide onto a platter.
- Serve warm.
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Alexander Cuellar
[email protected]I'm not usually a fan of frittatas, but this one was really good. It was light and fluffy, with a perfect balance of flavors.
Qambar Ali
[email protected]This frittata was amazing! It was so fluffy and flavorful. I loved the combination of potatoes, chives, and cheese. I'll definitely be making this again.
LaBradford Rucker
[email protected]My frittata didn't turn out as well as I hoped. It was a bit too dry. I think I should have used more butter or oil.
Pooja Yadav
[email protected]This frittata was a great way to use up leftover potatoes. It was easy to make and very tasty. I served it with a side of salad and it was a perfect meal.
Xolani Sgedla
[email protected]This frittata was a bit bland for my taste. I think I would add some more herbs and spices next time.
Desirae Allen
[email protected]I'm not a big fan of eggs, but I really enjoyed this frittata. The potatoes and chives added a lot of flavor. I'll definitely be making this again.
Susan LeBeau
[email protected]This frittata was easy to make and so delicious. I loved the combination of potatoes, chives, and cheese. It was a perfect brunch dish.
Sofiul Isiam
[email protected]I wasn't sure how this frittata would turn out, but I was pleasantly surprised. It was light and fluffy, with a perfect balance of flavors. I'll definitely be making this again.
Ikanza Joan
[email protected]This frittata was a great way to start my day. It was filling and flavorful. I especially liked the crispy potato crust.
so funny
[email protected]I followed the recipe exactly and my frittata turned out perfectly. It was fluffy and golden brown. The chives added a nice pop of flavor.
King Shadow
[email protected]This frittata was a bit too oily for my taste. I think I would try using less butter next time. Otherwise, it was a tasty and easy dish to make.
Masooma Bukhari
[email protected]I've made this frittata several times now and it's always a winner. It's so versatile, I can add whatever vegetables I have on hand. It's also a great make-ahead breakfast or lunch.
Mobile Shop
[email protected]This frittata was a great way to use up leftover potatoes. It was easy to make and so delicious. I served it with a side of salad and it was a perfect meal.
pustak gurung
[email protected]I'm not usually a fan of frittatas, but this one changed my mind. The combination of potatoes, chives, and cheese was divine. I'll definitely be making this again.
ANN NJAMBI
[email protected]This potato chive frittata was a hit with my family! The flavors were perfectly balanced and the frittata was cooked to perfection. I especially loved the crispy edges.