POTATO FRITTATA!
I posted this in the new forum for 30 minute meals and was asked to post it here as well! It is fast easy and satisfying for brunch or supper. My mother used to make this. Of course not with frozen hash browns. :-)
Provided by Koechin Chef
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large oven proof skillet (10-12 inch) heat the olive oil.
- Add the onion and bacon and sauté until onions are soft. Sometimes I use leftover chunks of ham (from freezer).
- Add a generous layer of the potatoes. No need to thaw. You may not need the whole bag. Save the rest for another use. :-).
- Toss well with the oil.
- Season with the salt and pepper as well as the thyme. Toss again.
- Cook until underside turns brown.
- Turn over and brown on other side. Peek underneath with your spatula.
- Now pour your beaten eggs over the top, and lift around the edges to let some run underneath.
- When the eggs start to set on top sprinkle with the cheddar cheese (more or less depending on what you have on hand).
- Now place the skillet in your pre-heated 375°F oven and bake until cheese is melted.
- Serve in wedges with a salad. Or at breakfast with fruit. This should take no more than 30 minute total. Enjoy,:-).
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Dammar bhandari Vlogs
[email protected]I had never made a frittata before, but this recipe made it so easy. It turned out perfectly, and my family loved it. I will definitely be making this again.
Emily Maduma
[email protected]This frittata is the perfect comfort food. It's hearty, filling, and absolutely delicious. I love that it's also a one-pan meal, which makes cleanup a breeze.
Zhua88devilla
[email protected]I'm not sure why, but my frittata turned out really dry. I followed the recipe exactly, but it just didn't come together. Maybe I overcooked it?
Waseem Khushal
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. I love that it's so easy to make, and it's also a great way to use up leftover potatoes.
Nikolai Latiolais
[email protected]I followed the recipe exactly, but my frittata didn't turn out as well as I hoped. The potatoes were still a little crunchy, and the eggs were a little overcooked. I'm not sure what went wrong.
Miracle Idama
[email protected]This frittata was a little bland for my taste. I would recommend adding more salt and pepper, or maybe some other spices. Otherwise, it was a good recipe.
Simple Silver Fitness
[email protected]I've made this potato frittata several times now, and it's always a winner. It's a great way to use up leftover potatoes, and it's also a very versatile dish. I've added different vegetables, cheeses, and meats to it, and it's always delicious.
Moin Khan
[email protected]This recipe was easy to follow, and the frittata turned out beautifully. I used a cast iron skillet, and it gave the frittata a nice crispy crust. I would definitely recommend this recipe to others.
Ismail Mohan
[email protected]I made this frittata for brunch, and it was a huge success. Everyone loved it, and I got rave reviews. I'll definitely be making this again.
Tony Gervasi
[email protected]I'm not usually a fan of frittatas, but this one changed my mind. The potatoes were crispy on the outside and tender on the inside, and the eggs were perfectly cooked. I would highly recommend this recipe.
RM Mahamud
[email protected]This potato frittata was a hit with my family! The flavors all came together perfectly, and the texture was fluffy and moist. I will definitely be making this again.