How To make Southwest Potato Frittata
2/3 lb (2 medium) potatoes
-- cut into 1/4-inch slices 1 cn Whole kernel corn, drained
(8 3/4 ounces) 1 cn Diced mild green chiles
:
(4 ounces) 1 cn Sliced ripe olives; drained
(2 1/4 ounce can) 1 Jar sliced pimientos
:
(2 ounces), drained 3 Green onions; sliced
2 tb Chopped cilantro or parsley
8 Eggs; OR...
2 c -Egg substitute
2 tb Water
Pepper, to taste 1/3 c Grated Parmesan cheese
Heat broiler. Place potatoes in shallow 1 1/2- to 2-quart microwave- safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes. Coat 10-inch nonstick skillet with vegetable cooking spray; add potatoes and cook over medium heat, turning occasionally, until golden, about 5 minutes. Meanwhile, in medium bowl mix remaining ingredients except pepper and cheese; season with pepper. Pour mixture over potatoes. Cover; cook over medium heat until eggs are almost set, about 10 minutes. Remove cover. Sprinkle with cheese. Wrap skillet handle in double thickness of aluminum foil. Place skillet 4 to 5 inches from heat source. Watching closely, broil 1 to 3 minutes to finish cooking eggs and melt cheese. Cut into wedges to serve. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Orange and Onion Salad; Warm Corn Tortillas; Strawberries Nutritional Information Per Serving: 310 calories; 17 g fat; 435 mg cholesterol; 850 mg sodium; 24 g carbohydrate; 3 g fiber; 20 g protein. Source: The Potato Board
How To make Southwest Potato Frittata's Videos
Steak and Potato Omelet (Frittata) made with leftovers
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Italian Frittata with potatoes and eggs /Easy and Tasty Potato Recipe for Dinner / ASMR
A very easy and tasty recipe for dinner. You need potatoes and eggs to make a perfect Italian frittata.
✅ Recipe ✅
4 eggs
3 large potatoes
1 onion
olive oil
salt, black ground pepper
dill and parsley
1 garlic clove
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MOUTHWATERING SPANISH OMELETTE | How to Make Potato Omelette | Tortilla De Patatas Española
Spanish Omelette – also known as a tortilla de patatas – is a signature egg dish which can be served warm or at room temperature and both are equally delicious. With the three key ingredients being potatoes, onion and eggs, the only thing left for discussion is how crispy you like your potatoes! This Spanish potato omelette is part of my international recipe collection and is made proudly by my good friend Juan who is a Spanish native. YUM.
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Ingredients:
3 medium sized potatoes
5 eggs
1 onion
Extra virgin olive oil
Salt
Method:
1. To make the Spanish omelette, peel the three potatoes and then cut them in half, then into even quarters.
2. Slice the potatoes so that they are approx. 1cm thick. If they are too thin, they will over cook and if they are too thick, they will undercook, so this part is very important!
3. Put a medium size deep fry pan on the stove at a low heat. Add a generous serve of extra virgin olive oil and leave to warm up.
4. Once the oil is nice and warm, add the slice potatoes in and leave to simmer for up to 5 minutes.
5. Peel the onion and slice it into thin strips then add these to the pan also.
6. Leave the potato and onion to cook through until they start to soften.
7. In a separate mixing bowl, whisk 5 eggs really well.
8. Pour the egg mixture into the pan and carefully move the mixture around using a spatula so that the egg gets through.
9. Keep moving the mixture for the Spanish omelette around sightly and ensure the edges are not stuck to the side of the pan by slightly sliding the spatula down and around he whole tortilla.
10. Leave it to cook for around 10 minutes.
11. Get a large, flat dish and lay it down over the top of the fry pan. Holding the fry pan in one hand and placing your hand flat on top of the bottom of the dish, flip the pan so the Spanish omelette falls on to the dish and the pan is empty.
12. Transfer the raw side if the Spanish omelette onto the pan and leave to cook for another 10 or so minutes (depending on your preference).
E ora si mangia…Vincenzo’s Plate!!!
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Southwestern Breakfast Casserole
Lesley Williams from Williams Country Sausage prepares a southwestern breakfast casserole during Today in Nashville airing weekdays at 11am on WSMV-TV
Southwest Sweet Potato Hash and Eggs | McCormick®
This Sweet Potato Hash Browns recipe is giving brunch vibes and it’s great for any warm breakfast lover! This is a one pan recipe, which makes this the perfect menu for those busy mornings when you’re short on time but still want to cook a delicious breakfast meal.
Find the full Southwest Sweet Potato Hast and Eggs Recipe here
???? Southwest Sweet Potato Hash and Eggs Ingredients
• 1 pound ground pork
• 2 packets of McCormick® Street Taco Southwest Ranch Chicken Seasoning Mix divided
• 4 tablespoons oil, divided (plus more, as needed for potatoes)
• 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
• 1/2 cup chopped red onion
• 1 medium red bell pepper, cut into 1/2-inch chunks
• 6 eggs
• 1/2 cup shredded Monterey Jack cheese Substitutions available:
⏲ 10 Min Prep Time
⏲ 30 Min Cook Time
???????? 6 Servings
TIMESTAMP
00:31 – How to prep sweet potatoes
01:28 – Prep and oil cast iron pan
01:42 – How to cook pork
02:12 – How to cook sweet potatoes
02:38 – Combine and stir fry ingredients
03:47 – Add eggs and cheese
04:09 – Bake in the oven
04:30 – Finishing touches
05:12 – How to clean and maintain your cast iron pan
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Bob Evans Farms - Southwestern Frittata Cups With Siracha Creme Fraiche
Our Original Sausage mixed with peppers, mushrooms, and eggs make this recipe a delightfully appetizing dish, every morning. - See recipe at: