Best Potatoes And Onions Patate E Cipolle Recipes

POTATOES AND ONIONS (PATATE E CIPOLLE)

Steps:

• Peel the onions and potatoes, wash and cut into thick slices. In an ovenproof dish, alternately layer potatoes and onions and season with the oil, rosemary and salt.
• Bake in the oven at 180°C for thirty minutes or until crispy and golden brown. Remove from the oven and serve warm.

FRITTATA PATATE E CIPOLLE (STOVETOP POTATO AND ONION FRITTATA)

Steps:

• Peel, wash, and cut the potatoes into cubes. Slice the onion.
• In a bowl, combine the eggs, salt, and pepper. Beat with a whisk until well blended. Set aside.
• In saute pan, heat the olive oil over medium heat, add the cubed potatoes and sliced onions, reserving a few onion slices. Stirring often, saute until softened and lightly crispy, about 5 minutes.
• Pour the egg mixture over the vegetables making sure to cover them all. Reduce the heat to medium/low and cook until the eggs are set around the edges. With a spatula, I poke the egg mixture in different spots, so that the uncooked eggs run down under the bottom.
• When the eggs have almost set on top, add the reserved onion slices and chopped basil leaves. Gently lift the edges of the frittata to check with the spatula to see if the bottom is golden brown.
• At this point, invert a plate big enough to cover the surface over the top of the pan. Then, invert the plate and pan together, so the frittata is on the plate.
• Slide the frittata back into the pan with the cooked side up.
• Cook until the bottom is set, about 2 minutes.
• Turn off heat and invert it again, if you wish, or slide the frittata directly onto a board or a serving dish, then cut into wedges with a pizza cutter.
• Serve immediately, or cool to room temperature before serving. You can pair it with a side salad. We made an arugula and tomato salad, simply dressed with evo oil, salt, pepper, and a squeeze of lemon.

ONION AND POTATO PIE (TORTA DI CIPOLLE E PATATE)

Steps:

• Peel the potatoes and onions and slice them thinly.
• Sauté them in a pan with 3 tablespoons olive oil for about 15 minutes.
• Put the Puff Pastry Sheet in a 9" spring from pan, roll it out if necessary so that it cover the bottom and the sides of the pan.
• Beat the eggs in a bowl add the parmesan and the milk and combine well. Then add the potatoes and onions and salt along with a dusting of nutmeg.
• Mix well and put in the springform pan.
• Fold the excess puff pastry toward the middle of the pie.
• Bake for 45 minutes in a preheated oven at 390° degrees (temp. is what original recipe states).
• Let it cool off before serving.

GRILLED ONIONS AND POTATOES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir mayonnaise, Parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. Add potatoes and onion; stir to coat completely.
• Arrange aluminum foil squares on a work surface and spray each with cooking spray. Divide potato mixture between the four squares. Fold aluminum foil over potato mixture and crimp edges together to form a secure pouch.
• Cook on the preheated grill until potatoes are tender, about 30 minutes.