How To make Potato and Leek Frittata
3 tb Butter
2 tb Oil
1 c Cooked potatoes (1/2" cubes)
2 ea Leeks, white part sliced
1 sm Onion, chopped
1/2 c Leftover cooked bite-size
Vegetables 2 cl Garlic, minced
1/4 c Parmesan cheese, grated
1 tb Cilantro sprigs
5 ea Eggs
1/2 c Table cream
Salt Black pepper Pinch cayenne pepper Salsa, optional In a medium skillet, heat 1 tablespoon of the butter and the oil. Add the leeks, onion and grlic and saute until soft. Add the potatoes and leftover vegetables and cook until potatoes are lightly browned. Remove from skillet and place potato mixture into a medium bowl. Add cheese and cilantro to bowl, toss and set aside. In another small bowl, combine eggs, cream, salt, black pepper and cayenne pepper and whisk until blended. Pour over potato/leek mixture. In the empty skillet, melt the remaining 2 tablespoonsof butter. Pour in the potato/egg mixture and cook slowly over low heat, piercing the top with a fork and gently lifting the bottom. Continue cooking until the bottom is brown and set. Slide omelet onto a dinner plate, invert the plate with the omelet back into the skillet and cook the remaining omelet side until brown. Serve with salsa.
How To make Potato and Leek Frittata's Videos
Potato and Leek Bake (Easy Meals)
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Potatoes and eggs. Incredible! I have never eaten such a delicious dinner.
Today I am preparing a new recipe for a delicious dinner. A delicious dinner of potatoes, eggs and salad is easy to make with readily available and cheap ingredients. Potato is the most affordable product available to everyone. A light salad will complement a delicious dinner of potatoes and eggs. When there is little time to cook, a great idea is how to cook something quickly and tasty. Everyone should prepare a delicious dinner of potatoes and eggs.
Recipe and preparation:
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1 kilogram of potatoes.
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vegetable oil.
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add salt and black pepper to taste.
fry potatoes until half cooked.
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6 eggs.
add salt and black pepper to taste.
0.5 teaspoon dried garlic
1/3 teaspoon turmeric.
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cover with foil.
bake in the oven at 180 C for 30 minutes.
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250 grams of ham.
250 grams of pickled mushrooms.
150 grams of hard cheese.
150 grams of canned corn.
2 tablespoons of mayonnaise.
100 grams of cheese.
bake until cheese is melted.
chop the green onion.
dill.
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Potato Leek Frittata
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Frittata — The Perfect Egg Dish
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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 & 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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