Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, italian frittata. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Italian Frittata is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Italian Frittata is something which I have loved my whole life. They’re fine and they look fantastic.
This Italian frittata, made from eggs, potatoes, and Parmesan, is a simple Italian omelette that's a quick weeknight dinner. Joe Chef Joe Borio, host of, "Cooking Italian with Joe", as he shares a delicious, simple, and quick family recipe, Frittata. A frittata is a very versatile recipe.
To get started with this particular recipe, we have to prepare a few components. You can have italian frittata using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Italian Frittata:
- Make ready Potato Filling
- Prepare 1 Peeled Russet Potato
- Get 1 Jalapeno Pepper
- Prepare 1/4 White Onion
- Prepare 6 Basil Leaves
- Prepare 1/4 tsp Salt
- Prepare 1 1/2 tbsp Canola Oil
- Get Egg Mixture
- Prepare 6 Eggs
- Get 2 clove Garlic
- Prepare 2 tbsp Milk
- Get 1/2 cup Shredded Italian Blend Cheese
- Make ready 1/2 tsp Salt
- Get 2 tbsp Canola Oil
Here's our easy The frittata is Italy's version of the Spanish 'tortilla.' It's a thick, open Italian omelette with an egg base but. Perfect for breakfast, brunch or a light supper, this baked Italian omelet sports fresh tomato, sautéed onion and two kinds of cheese. Download Italian frittata stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. We eat frittatas enough in the US that your kids may not realize the origin.
Steps to make Italian Frittata:
- Preheat oven to 350°F.
- In a medium nonstick and oven-safe skillet, heat 1 1/2 tablespoons of canola oil over medium-low heat.
- Cut potato into 1/2-inch cubes. Roughly chop the onion and thinly slice the jalapeno and basil leaves. Add all four to the skillet and sprinkle with 1/4 tsp of salt. Cover and cook over medium-low for 20 minutes or until potatoes are just softened (not mushy).
- Meanwhile, with a blender or whisking by hand, mix the eggs, milk, and 1/2 tsp of salt.
- When potato mixture is done, transfer to a plate scraping away any crusty bits in the skillet. Turn stove heat to low and add 2 tablespoons of canola oil to same skillet.
- Finely mince garlic cloves and add to skillet. Cook 5-7 minutes or until garlic turns a golden color (not brown).
- Swirl garlic/oil around in skillet to coat all sides, then pour in egg mixture. In small increments, add potato mixture evenly in the skillet.
- Sprinkle the entire top with shredded cheese and place in oven. Bake at 350 for 25 minutes or until eggs solidify.
Frittata, derived from the word "frito" meaning 'to fry' has evolved to the more common. The word frittata, which derives from the Italian verb friggere, or "to fry," implies the simplicity of cucina povera-the humble cuisine of Italy. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Reduce heat to medium-low and cook until the frittata is almost set but the top. This recipe came from an estate sale.
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