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Frittata Di Patate
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4 new potatoes, peeled and diced into 1/2-inch cubes
6 tablespoons olive oil
2 1/2 tabespoons chopped fresh rosemary
1 1/2 teaspoons chopped garlic
1/4 teaspoon pepper
1 1/4 teaspoons salt
Serves 4 to 6
Place the potatoes in a medium saucepan, cover with water, bring to a boil and boil until just tender, about 20 minutes. Drain well.
Preheat the oven to 375 F.
Cook 2 tablespoons of the oil in a 12-inch nonstick skillet set on high heat until it sizzles, about 2 minutes. Add the cooked potatoes and cook for 5 minutes, stirring once. Add 2 tablespoons of the rosemary, reduce the heat to medium-high and cook for 5 minutes, stirring once. Add 1 teaspoon of the chopped garlic and 1/8 teaspoon of the pepper and cook for 5 minutes, stirring once. Transfer to a large bowl and set aside.
In a large bowl, beat the eggs, 1/4 teaspoon of the salt and the remaining rosemary with a whick and set aside. Stir in the potatoes and mix well.
Cook the remaining 3 tablesppons of oil in a nonstick ovenproof skillet until sizzling, about 2 minutes. Add the potato-egg mixture and cook for 2 minutes, stirring to prevent sticking. Place the skillet in the preheated oven and cook for 15 minutes. Turn the frittata over and cook for 15 minutes.
Slide it out onto a serving dish, sprinkle with the remaining salt and eat warm or at room temperature. The flavors repen beautifully if held overnight in the refrigerator.
If you do not have a 12-inch saute pan, you can use two 8-inch pans.
©2013 Nick Stellino Productions