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Pour into the skillet, stirring just to mix with the potatoes. Cook without stirring (shaking occasionally to loosen it) until the bottom is golden but the top is still runny, 8 to 10 minutes. Finish the frittata by placing it under the broiler and cooking about 2 minutes until the top is golden and set. Slide onto a serving plate.
The other frittata he made omits the onions. Tropea onions are native to Italy, and they are sweeter than your standard yellow or red onion, bringing a balance of flavor to savory dishes.
Cook, undisturbed, until golden brown and crisp on the bottom, about 7 minutes. Flip the potatoes, sprinkle with another 1⁄4 teaspoon salt and continue to cook, flipping and reducing the heat as ...
However, her potato and egg frittata was served on repeat. There were hardly ever leftovers as this recipe makes six hearty portions. I would be remiss if I didn't mention it was also our go-to ...
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The Italian word frittata derives from friggere and roughly means 'fried'. This was originally a general term for cooking eggs in a frying pan (or skillet in the US), anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish omelette, made with fried potato.
Add the scallions and potatoes and cook until heated through, about 2 minutes. Add the remaining 1/4 cup of olive oil and swirl to coat the pan with oil. In a bowl, whisk the eggs with the cream ...
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