POTATO-MUSHROOM FRITTATA
Provided by Pierre Franey
Categories brunch, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the potatoes in a saucepan. Add water to cover and salt. Bring to a boil and cook, simmering until tender, about 20 minutes. Drain.
- When the potatoes are cool enough to handle, peel and slice them 1/2 inch thick. Set aside.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet. Add the potatoes and cook, stirring often but gently, until they are golden brown. Remove and set aside.
- Add the remaining 1 tablespoon vegetable oil to the skillet, and add the mushrooms. Cook, stirring often, over high heat, until they start to turn brown. Add the onions, red pepper strips, ham, garlic, pepper and salt to taste. Cook, stirring and shaking the pan, 5 minutes. Remove and set aside.
- Meanwhile, break the eggs into a mixing bowl. Add salt and pepper to taste. Beat well with a fork.
- Wipe the skillet clean. Add the olive oil to the skillet and heat. Add the potatoes, the mushroom mixture, and the basil or parsley. Cook, stirring, over high heat for 2 minutes.
- Beat the egg mixture again, and pour it over the potato-mushroom mixture. Cook, stirring from the bottom, until the eggs start to set, about 2 minutes. Cover and cook over medium heat about 3 minutes or until done.
- Place a large round serving dish over the skillet, and quickly invert both the skillet and the dish, letting the frittata fall into the dish. It should be golden brown on top. Serve immediately.
Nutrition Facts : @context http, Calories 526, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 33 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 960 milligrams, Sugar 5 grams, TransFat 0 grams
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Ahamed Umar
[email protected]This is a delicious and satisfying meal.
Daniel Victor
[email protected]I love the combination of potatoes, mushrooms, and cheese.
Kaleb montgomery
[email protected]This is a great way to use up leftover potatoes and mushrooms.
patel Museka
[email protected]I made this frittata in a cast iron skillet and it turned out beautifully.
itx mohsin
[email protected]This is a great recipe for a vegetarian brunch or lunch.
Ken G
[email protected]I love that this recipe is so versatile. I can add or remove ingredients to suit my taste.
Jennifer Baillargeon
[email protected]I'm not a skilled cook, but this recipe was easy to follow and the frittata turned out great.
Md Nil amam
[email protected]This was a delicious and easy recipe. I will definitely be making it again.
afi khan
[email protected]I made this frittata for a potluck and it was a huge success. Everyone loved it!
Boyd Keelin
[email protected]This is my go-to recipe for a quick and easy breakfast or lunch. I love that I can use whatever vegetables I have on hand.
Nshimyijuru Tito
[email protected]I've made this frittata several times and it's always a winner. It's easy to make and it's always a hit with my guests.
asad nawaz
[email protected]This was a great way to use up leftover potatoes and mushrooms. I added some chopped spinach and feta cheese, and it was a delicious and satisfying meal.
Melissa Howiler
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this frittata. The potatoes and cheese were cooked perfectly, and the mushrooms added a subtle flavor that didn't overpower the other ingredients.
mdbishal ahamed
[email protected]I made this frittata for brunch and it was delicious! I used a variety of mushrooms, including shiitake, oyster, and cremini, and they all added great flavor to the dish.
Forid Rana
[email protected]This frittata was a hit with my family! The combination of potatoes, mushrooms, and cheese was perfect, and the eggs were cooked to perfection.