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A tasty frittata made with potatoes, spinach, garlic, green onions, and cheese. Heat olive oil in a medium skillet over medium heat. This potato and cheese frittata is great by itself or with some fruit on a Sunday morning.
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Ingredients requirements Sig's Potato and 7 Greens Fritata:
- Give 8 - to 10 small salad potatoes , peeled or unpeeled, almost cooked or leftover, finely sliced
- Require 3 tbsp for olive oil
- Make ready 2 hand full of finely chopped pac choi leafs
- Get 2 of handful of finely chopped baby spinach
- Prepare 2 tbsp of fresh chives, chopped finely
- Provide 2 tbsp of fresh coriander, finely chopped
- Prepare 6 - green stalks canned or fresh asparagus, drained if canned
- You need 6 medium basil leafs torn
- Require 1 small for leaf of curly cabbage or kale
- Get 4 for eggs whisked
- Make ready 75 grams for red Leicester cheese or similar shredded
- Require 75 grams for of mature Dutch Gouda or similar , shredded
- You need 40 grams of Gorgonzola
- Make ready 2 pinch - of cayenne pepper
- Require 2 pinch for salt substitute ( optional)
This Potato Frittata has sharp cheddar cheese, thinly sliced potato, and scallions for a flavorful savory breakfast dish. How to Make Potato Frittata: Heat a large oven-proof skillet over medium heat with some olive oil, then layer thinly sliced potatoes in the pan, and sprinkle. Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric. I love to cut small fingerling potatoes into slices, and then sauté them with onions, red peppers, spinach and scallions.
Sig's Potato and 7 Greens Fritata process:
- Prepare your potatoes, if using fresh potatoes boil them until they are just cooked, remove from water, slightly cool then slice or slice boil leftover potatoes
- Chop all your greens inclusive of herbs except asparagus ,rip the basil
- In the meantime whilst potatoes are boiling puree the greens with the egg and the cheeses , except for he asparagus and the curly or kale cabbage leaf.
- When potatoes are just tender and you have sliced them add them in the oil in pan and fry them until they are slightly crispy.
- Season with the pepper and salt if using
- Pour the liquid puree over the potatoes . Gently allow more liquid to flow to the bottom of pan to ensure the egg mix is cooked.
- Cook one side until he whole thing is nearly set, but do not burn the bottom
- Loosen the fritata gently with a spatula then slide a plate over the pan, turn the fritata onto the plate and slide it back into pan. You can reshape this.
- Press fritata gently down with spatula. Keep on lowest heat .When nearly cooked, in another pan crisp the cabbage leaf , do not burn set aside
- Use the pan for crisping the cabbage to heat the drained asparagus through.
- Slide the fritata onto plate , garnish with the asparagus and crisped cabbage .
Pour in some eggs and you have an easy. Italian Potato Frittata is one of the most traditional Italian recipes you can recreate. Incredibly easy to make, with very simple ingredients, it's the go-to dish most Italian They asked me to create a potato recipe for the campaign Potatoes: More than a bit on the side, to show you how incredible this spud is. Dot the goats' cheese evenly over the surface of the frittata and scatter over the sage leaves. Frittata "Flattata" with Bacon, Potatoes, and Greens.
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