Potato & feta cheese frittata | Akis Petretzikis
Potato & feta cheese frittata | Akis Petretzikis
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Potato and Leek Frittata
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This dish is as simple as it gets. With just a few pantry staples, you'll have a delicious and satisfying meal in minutes.
Growing up in a household where both parents worked, this dish was perfect for the nights when we all got home late. We served it with a simple green salad.
A frittata is essentially an open-faced omelet. It's prepared in one pan so clean up is easy. I used a nonstick sauté pan but you could also use a cast iron skillet and finish the frittata off in the oven at 375°F for about 10 minutes, instead of cooking it on the stovetop.
This frittata is made with potatoes and leeks but you could swap them out for other vegetables you have on hand. If you are a meat lover, you could add cooked sausage, chicken or ground beef. Even seafood like smoked salmon would work nicely in this dish.
If you are trying to cut back on the amount of eggs you eat, substitute egg whites for the whole eggs. If you're not an egg lover, just use less eggs and more filling.
I like to use butter to sweat the leeks; it gives the leeks a silkier texture. I also add some olive oil. Olive oil can be heated to a higher temperature then butter, so by combining the two, it prevents the butter from burning.
Once the frittata is almost done, sprinkle with chopped fresh parsley or any fresh herbs such as basil or cilantro. Always add fresh herbs at the end of the cooking process to maintain their freshness and color, as opposed to dry herbs, that are used to flavor the dish while cooking.
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Anne Burrell's Leek, Potato and Ham Frittata with Parmigiano | Food Network
Cook along with Anne as she reveals how to prepare a cheesy, meat-filled frittata!
#AnneBurrell #FoodNetwork #Frittata
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Leek, Potato and Ham Frittata with Parmigiano
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 1 hr 10 min
Active: 35 min
Yield: 4 to 6 servings
Ingredients
1 cup extra-virgin olive oil
2 leeks, white part only, cut into 1/4-inch dice
Kosher salt
3 Yukon gold potatoes, peeled, cut into 1/2-inch dice
Pinch crushed red pepper
1/2 pound ham steak, cut into 1/2-inch dice
8 large eggs
1/2 cup grated Parmigiano
2 cups mesclun mix or mixed greens
2 tablespoons red wine vinegar
Directions
Preheat the oven to 350 degrees F.
Coat a 12-inch nonstick saute pan with 3/4 cup oil, add the leeks to the pan, season with salt and bring to a medium heat. Cook until the leeks are starting to soften and are very aromatic, 5 to 6 minutes. Toss in the potatoes, season with a little more salt and the crushed red pepper, about 3 minutes. Add the ham and the remaining 1/4 cup of oil. Cook, stirring occasionally to be sure the potatoes do not stick to the bottom of the pan, until the potatoes start to soften, 15 to 18 minutes.
Meanwhile, beat the eggs with about 2 tablespoons water to a smooth consistency in a bowl, then add a heavy pinch of salt and half the grated cheese and beat together until the eggs and cheese are a smooth, homogeneous mixture.
Using a colander or mesh strainer, carefully strain out the excess olive oil from the potato-leek mixture and reserve. Return the potato-leek mixture to the pan and stir in the eggs. Cook over medium heat, stirring occasionally, until the eggs start to cook around the outside edges of the pan. Transfer the pan to the oven and bake until the eggs are cooked through, about 18 minutes.
Remove the pan from the oven. Place a snug fitting lid or a baking sheet on the pan, then hold the handle of the lid, swing the pan and flip the frittata onto the pan lid. Commit to it! It's fun! Slide the frittata onto a plate. You can serve this hot or at room temperature.
Toss the mixed greens with the red wine vinegar, 2 tablespoons of the reserved potato-leek oil and a pinch of salt in a bowl. Serve with slices of the frittata.
You gotta break some eggs to make frittata!
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Anne Burrell's Leek, Potato and Ham Frittata with Parmigiano | Food Network
Potato & Leek Frittata Recipe | Easy Breakfast Recipes | The Sweetest Journey
How to make an easy and quick frittata with potatoes and leek.
Ingredients:
2 Tablespoons Olive Oil
1 Leek, Thinly Sliced
3 Cups Potatoes, Peeled & Cubed
Garlic Salt
Black Pepper
8 Large Eggs, Lightly Beaten
1/2 Cup Ricotta Cheese
Parmesan Cheese
Directions:
1. Heat oil in an oven safe 10 inch skillet over medium high heat. Add leek and potatoes. Season with garlic salt and pepper. Cover and cook, stirring frequently, until leek is translucent and potatoes are almost tender, about 10-15 minutes.
2. Add the eggs and ricotta cheese. Stir until well combined. Season top with salt and pepper. Continue to cook, undisturbed, until edges are set, about 2 minutes.
3. Transfer skillet to an oven preheated to 425F, bake 10-13 minutes or until set. Slice frittata into wedges. Serve warm, topped with Parmesan.
| Makes About 4 Servings
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POTATO FRITTATA - Italian recipe
Potato frittata or – frittata di patate as we call it in Italy – a simple yet delicious dish ready in a few minutes with few simple ingredients: eggs, potatoes, Parmigiano cheese and the unique taste of parsley. Potato omelette is perfect when you’re hungry… and even for your lunchbox!
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★ INGREDIENTS (6 servings)
Eggs 6
Potato 500 g
Parmigiano Reggiano DOP 100 g
Parsley a.n.
Fine salt to taste
Black pepper to taste
Vegetable oil a.n.
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Potato & Pepper Frittata Recipe - Summer Vegetable Italian Omelet
Learn how to make a Potato & Pepper Frittata Recipe! Go to for the ingredient amounts, more information, and over 750 more Chef John video recipes! I hope you enjoy this Summer Vegetable Italian Omelet!