Easy Potato Frittata

    Frittatas are like egg omelets, but open faced. They are more commonly made in Italy and other European countries. They are perfect for breakfast, or a light lunch.
   
The beauty about any kind of recipe such as this Italian one, is you can use whatever you have on hand. This potato frittata also uses Italian cheese as an ingredient, but when it comes down to it - just use what you have on hand. Throw in some mushrooms, tomatoes or some herbs. It will taste fantastic!
  
  Serves: 1-2  
     
 
 

 
  Ingredients   Italian Name  
  2 potatoes sliced very thin   patate  
  2 1/2 Tablespoons Romano cheese   formaggio Romano  
  2 cloves garlic roughly chopped   spicchi d ' aglio  
  3 eggs   ouva  
  1 Tablespoon olive oil   olio d'oliva  
         
  Instructions      
1. In a large frying pan heat the olive oil over medium heat.
2. Add in the sliced potatoes and spread evenly over surface of pan.
3. Cook until the potatoes until they are browned slightly. Do not let burn.
4. Meanwhile whisk the eggs and add in the Romano cheese too.
5. Flip the potatoes over when browned and add in the garlice cloves.
6. Cook for about 2 minutes.
7. Add the egg (whisk it again if need be) so it covers the potatoes.
8. Let cook for about 5 minutes or until it begins to puff up nicely.
9. Flip the frittata and cook for about 2 minutes or until the egg is fully cooked.
10. Transfer to a plate and enjoy!
   
  TIP #1: You can add onto this recipe by adding other ingredients such as fresh herbs like parsley or basil. Try some mushrooms as well. But cook the mushrooms first to get out a lot of the moisture.
  TIP #2: To cut back on cholesterol, try using just egg whites, but double the amount of eggs to compensate. You can really use your own measurements. But don't add too many potatoes because it will be more of a potato with egg recipe.
  TIP #3: Serve with some fresh espresso. Don't have any? Try making some at home with a stovetop espresso maker.
   
 
   
   
  This recipe can be distributed but cannot be resold. All rights reserved. Copyright 2010. To obtain rights of use contact us by visiting our About Us page and contact me directly.
               
 

 

 
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