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 Potato and Vegetable Frittata Recipe
Potato and Vegetable Frittata
A frittata is an Italian omelette with just about anything you fancy in it. Eggs are the base of course, then probably potatoes are also essential but even these can be substituted with spaghetti if your are feeling particularly Italian.

Then anything goes - tomatoes, peas, onion, a bit of garlic, peppers, French beans, green beans, onions etc.

Recipe by .

KEY POINTS

 Preparation Time:  30 mins  Cooking Time:   25 minutes
 How Difficult  medium  Freeze   No
 Servings

3 portions


INGREDIENTS
The ingredients in this recipe (see below) will make a medium sized homemade potato, ham and vegetable frittata enough for three people. The various amounts of ingredients are not crucial so the recipe can be scaled up or down very easily.

Potata and vegetable frittata recipe ingredients

Ingredients Imperial Metric
4 eggs 

-

-

Butter, margarine or olive oil 2 Tablespoons 2 Tablespoons
Potatoes cooked and thinly sliced 8 ounces 240 grams
Mushrooms 1.5 ounces 45 grams
1 Onion 1.5 ounces 45 grams
Half a sweet pepper - -
2 medium sized tomatoes, sliced - -
3/4 cup of cooked ham, sliced and diced - -
1/2 cup of grated cheese    
1 crushed garlic clove - -

COOKING EQUIPMENT
1 Medium-sized frying pan
Knife
Scales

How To Make Potato, Ham and Vegetable Frittata The Easy Way
Potata and vegetable frittata recipe First, peel the potatoes and cut them into four. Making them into small chunks will cut down on the cooking time.

Put them into a pan of slightly salted barely boiling water. Cook until they are ready for eating - about 20 minutes. This will give you more than enough time to prepare the rest of the ingredients.


Prepare the mushrooms. We normally peel them first then slice them up thinly but it's not necessary to peel them.

Make sure they have been washed lightly though.

Potata and vegetable frittata recipe ingredients

 
Potata and vegetable frittata recipe ingredients Next prepare the onions. Peel them and slice them finely and chop them. We have used red onions because they will add a bit of colour to the frittata.

Prepare the peppers. Cut in half and cut out the seeds and hard inner part (see picture). Then slice and chop into small pieces.

 
Prepare the ham by cutting it into thin strips and slicing them.

Grate the cheese.

Slice the tomatoes - remove the more liquid central part of the tomato.

Potata and vegetable frittata recipe ingredients

 
Potata and vegetable frittata recipe ingredients Drain the cooked potatoes and slice them (see enlarged picture for suggested size).

Melt one tablespoon of butter / margarine in the frying pan.

Cook the potatoes over a medium to high heat until they begin to brown. Remove them from the pan.

   
Melt the remaining tablespoon of butter / margarine in the frying pan, add the vegetables and ham (not the cheese though) and cook on a medium heat for about 8 minutes.

Break the eggs into a bowl and gently beat the eggs. Not too hard, just so that the white and yellow is mixed. Mix in salt and pepper to taste.

Add the potatoes and garlic (sliced and crushed) to the pan and then pour over the eggs. Cook for 20 minutes at a low to medium heat.

Potata and vegetable frittata recipe ingredients

 
Potata and vegetable frittata recipe ingredients Place the frying pan under a medium hot grill so that the top of the frittata is cooked. This will take about 3 minutes keep a good watch on the frittata so that it doesn't burn.

You should now have a firm egg and vegetable mixture.

 
Remove the frittata from the heat and sprinkle the grated cheese evenly over the top of the frittata.

Replace the frittata under the heat and let the cheese melt and turn slightly brown.

Potata and vegetable frittata recipe ingredients

 
Potata and vegetable frittata recipe ingredients Cut the frittata into wedges (this recipe gives three servings) and serve hot.

This frittata also tastes great cold. In this case, let it cool and place in the fridge. We tried it for breakfast and it really was good. The frittata will keep for a day in the fridge.

We hope you enjoy this recipe.

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