Ingredients
-
1
-
3
-
1/3
-
1/4
-
3/4
-
1/2
-
8
-
1
-
8
-
-
-
-
-
-
Directions
Potato Chive Frittata, I tried this recipe after seeing it in a newspaper article There was a higher fat version and lower fat version This was the lower fat version I tried It is very good!, Very enjoyable frittata but maybe a wee bit on the bland side for my tastes It was a wonderful opportunity though to go and cut a handful of my home grown chives to add Next time I would add lots more chives plus some other herbs from my garden This did look very pretty and golden when it came out of the oven Made for Adopt a Tag
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Steps
|
1
Done
|
Peel Potatoes and Place in a 3-Quart Pot, Cover With Cold Water by 2 Inches and Bring to a Boil Over Moderately High Heat; Add Salt. |
|
2
Done
|
Simmer Until Potatoes Are Fork Tender but not Falling Apart, 20-25 Minutes. |
|
3
Done
|
Drain in a Colander and When Just Cool Enough to Handle, Cut Into 1/2-Inch Cubes. |
|
4
Done
|
Preheat Oven to 350 Degrees and Arrange Rack in Center of Oven. |
|
5
Done
|
Heat Oil in a 10-Inch Nonstick Skillet (if the Handle Is not Ovenproof, Wrap It Tightly in Aluminum Foil) Over Moderate Heat Until Hot but not Smoking. |
|
6
Done
|
Add Potatoes and Cook, Stirring Occasionally, Until Heated Through, About 2 Minutes. |
|
7
Done
|
Whisk Together Flour, Chives, Baking Powder and Pepper in a Bowl. |
|
8
Done
|
Whisk Together Eggs and Cheeses in Another Bowl Until Well Combined; Whisk in Flour Mixture. |
|
9
Done
|
Pour Egg Mixture Over Potatoes and Bake Until Firm and Puffy, About 45 Minutes. |
|
10
Done
|
Let Cool 5 Minutes. |
|
11
Done
|
Run a Small Knife Around Edge of Frittata and Gently Slide Onto a Platter. |
|
12
Done
|
Serve Warm. |
