Esta es una exhibición prevé de cómo se va ver la receta de 'Potato Fritatta' imprimido.

Receta Potato Fritatta
by Arturo Scappaticci

Potato Fritatta

This is a huge omelette that my dad used to make when I was a kid. It is served family style and is beautiful to look at. I love this so much because it brings together my two family heritages, Italy with Ireland, in one hearty dish. It can be served alone or as a side dish and is truly comforting.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 11/2 lbs left-over potatoes (cooked and cut into large chunks)
  • 6 eggs, beaten
  • 1 onion, chopped
  • 1 shallot, minced
  • 1 tbs olive oil
  • 1/2 tsp chopped thyme
  • chopped parsley
  • 1 tsp sea salt
  • 1/4 cup grated parmesan cheese
  • Fleur de sel
  • Freshly ground pepper

Direcciones

  1. In a large skillet, heat olive oil and soften onions and shallots (about 4 mins). Add thyme, potatoes, salt and pepper. Spread ingredients evenly and pour egg mixture on top. Cook on a low heat until eggs begin to firm (about 6 minutes.) Place a large plate on top of skillet and carefully flip the pie over. Slide the fritatta back into the skillet and cook for another 4 minutes or until cooked. Sprinkle with Parmesan cheese, fleur de sel and chopped parsley, cut into eight pie slices and serve family style. Enjoy with bacon, sausage, a green sald or on it's own. Also a great dinner idea.