POTATO FRITTATA
In 1975, I took a trip to Spain to visit my nephew who was in the Air Force. While touring the small towns and villages, we could always buy a fresh slice of potato frittata. It was so tasty and filling, I just had to make my own version of it when I returned home!
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 250 calories, Fat 11g fat (4g saturated fat), Cholesterol 278mg cholesterol, Sodium 349mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
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Shaban Ansari
[email protected]I love this frittata! It's a great way to use up leftover potatoes. I usually add some chopped vegetables, such as onions, peppers, or mushrooms.
Abelino Bukat
[email protected]This frittata was easy to make and turned out great! I used a non-stick skillet and it cooked evenly. The potatoes were tender and the eggs were cooked perfectly.
Imran Ali110
[email protected]I made this frittata for breakfast and it was a hit! My family loved it. The potatoes were crispy and the eggs were fluffy.
Hafiz Noman Ahmed
[email protected]This frittata was delicious! I used a cast iron skillet and it came out perfectly golden brown and crispy on the edges. The potatoes were tender and flavorful, and the eggs were cooked to perfection.
Tiana Francis
[email protected]I've made this frittata several times and it's always a hit! It's a great way to use up leftover potatoes and it's a delicious and easy breakfast or lunch.
Jan Meiz
[email protected]This frittata was a bit bland for my taste. I think I would add some more salt and pepper next time.
jennifer qxztez
[email protected]I love this frittata! It's a great way to use up leftover potatoes. I usually add some chopped vegetables, such as onions, peppers, or mushrooms. It's also a great make-ahead breakfast or lunch.
Alex La Guidara
[email protected]This frittata was easy to make and turned out great! I used a non-stick skillet and it cooked evenly. The potatoes were tender and the eggs were cooked perfectly. I will definitely be making this again.
Josh Young
[email protected]I made this frittata for breakfast and it was a hit! My family loved it. The potatoes were crispy and the eggs were fluffy. I will definitely be making this again.
Javiler Armstrong
[email protected]This frittata was delicious! I used a cast iron skillet and it came out perfectly golden brown and crispy on the edges. The potatoes were tender and flavorful, and the eggs were cooked to perfection. I will definitely be making this again!