Best Potato Crusted Frittata Recipes

POTATO CRUSTED FRITTATA

Potato Crusted Frittata image

This new take on a frittata uses Betty Crocker® Potatoes to create a delicious crispy crust.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 box (4.5 oz) Betty Crocker™ Seasoned Skillets® roasted garlic & herb potatoes
Water and vegetable oil called for on potato box
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 medium onion, chopped (1/2 cup)
1 medium green or red bell pepper, seeded, chopped
1/2 cup shredded Cheddar cheese (2 oz)
6 eggs
1/4 cup whipping cream or half-and-half

Steps:

Heat oven to 375°F. Make potatoes as directed on box, using ovenproof 10-inch nonstick skillet.
Meanwhile, in another 10-inch nonstick skillet, cook mushrooms, onion and bell pepper over medium-high heat about 5 minutes, stirring frequently, until vegetables start to soften.
When potatoes are done, sprinkle with cooked vegetables and cheese. In medium bowl, beat eggs and cream with whisk; pour on top.
Bake about 20 minutes or until eggs are set. Loosen around side of frittata. Carefully turn upside down onto platter, and cut into wedges.

Nutrition Facts : Calories 290, Carbohydrate 20 g, Cholesterol 235 mg, Fat 2 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 3 g, TransFat 0 g

POTATO-CRUSTED FRITTATA WITH CHORIZO

POTATO-CRUSTED FRITTATA WITH CHORIZO image

Categories Egg Breakfast

Number Of Ingredients 10

Ingredients

1 Tbs. olive oil
1 red bell pepper, seeded and thinly sliced
Salt and freshly ground pepper, to taste
1 cup sliced green onions, white and green portions, plus more for
garnish
8 oz. fresh chorizo sausage, casings removed
2 Tbs. unsalted butter
1 large russet potato, sliced into rounds 1/16 inch thick
3/4 cup grated sharp cheddar cheese
8 eggs, lightly beaten

Steps:

In the deep half of a frittata pan over medium-high heat, warm the olive oil. Add the bell pepper, salt and pepper and cook until soft, 5 to 7 minutes. Add the 1 cup green onions and cook until soft, 2 to 3 minutes. Transfer the bell pepper mixture to a bowl. Return the deep pan to medium-high heat. Add the chorizo and cook, breaking the meat into 1/2-inch pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer the chorizo to a paper towel-lined plate. Wipe out the pan with paper towels. Return the deep pan to medium heat and melt 1 Tbs. of the butter. Starting in the center of the pan and going up the pan sides, arrange the potato slices in a circular pattern, overlapping the slices. Cook, pressing the potato slices together with a spatula, until tender and golden brown, about 5 minutes. Spread the bell pepper mixture evenly over the potatoes, and sprinkle with the chorizo and cheese. Pour the eggs on top. In the shallow half of the frittata pan over medium heat, melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan. Cook until the edges of the eggs are just set, 8 to 10 minutes. Flip the frittata into the shallow pan and remove the deep pan. Cook until the eggs are set, 12 to 15 minutes more. Gently shake the pan to loosen the frittata and slide it onto a serving plate. Let stand for 5 to 10 minutes. Garnish with green onions and serve. Serves 8 to 10.