Cart | Track Order | Help

RECIPE SEARCH

Potato, Salami, and Cheese Frittata

Print Full

Source: Quick from Scratch - One Dish Meals

Recipe					Save Recipe		view my favorites		email recipe to a friend

Rating: Be the first to rate this recipe!

Rate/Review this Recipe

Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Serves 4

Fortified with sautéed potatoes, strips of salami, and bits of goat cheese, this robust egg dish makes a fine dinner. Add a salad and you're all set. Though we like them warm, frittatas are traditionally served at room temperature.

RECIPE INGREDIENTS

2 tablespoons cooking oil

1 1/2-pound baking potato, peeled and cut into 1/2-inch cubes

1/4 teaspoon salt

8 large eggs

1/8 teaspoon fresh-ground black pepper

1/4 cup grated parmesan cheese

3 ounces sliced hard salami, slices halved and then cut crosswise into thin strips

1 tablespoon butter

1/4 pound mild goat cheese such as Montrachet, crumbled

Potato, Salami, and Cheese Frittata Recipe at Cooking.com

DIRECTIONS

In a 12-inch nonstick ovenproof frying pan or cast-iron pan, heat 1 tablespoon of the oil over moderate heat. Add the potato and salt and sauté until the potato cubes are brown and just done, about 5 minutes. Remove from the pan and let cool.

In a large bowl, beat the eggs with the pepper and Parmesan. Stir in the salami and the potato.

Add the butter and the remaining 1 tablespoon oil to the pan. Melt the butter over moderate heat. Pour the egg mixture in the pan and reduce the heat to low. Sprinkle the goat cheese over the top. Cook until the eggs are nearly set, 6 to 7 minutes.

Heat the broiler. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, about 2 minutes. Loosen the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.

Test-Kitchen Tip

If the handle of your frying pan isn't ovenproof, protect it from the heat of the broiler with about four layers of aluminum foil.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

580

Fat. Total:

35g

Fiber:

Carbohydrates, Total:

40g

Sodium:

793mg

% Cal. from Fat:

54%

Cholesterol:

474mg

Protein:

28g

Recipe error? Contact customer service.

Most Popular...

Recipes		Keywords		Collections

Easy Peach Cobbler

All-American Potato Salad

Grandma's Potato Salad

Individual Berry Crisps

Apple Cobbler

Sour Cherry-Fruit Slump

See More Popular Recipes »

No-Fuss Cobblers & Crumbles

Al Fresco Potato Salads

Fresh Off the Cob: Corn Salads

Full of Beans: Side Salads

Fried in a Flash: Quick Shrimp Sautes

Chilled-Out Pies

See More Popular Recipe Collections »

chicken

pasta

appetizer

ice cream

casserole

pie

breakfast

shrimp

cake

beef

mexican

salad

See More Popular Keywords »

Shopping Ideas and Offers

Nonstick Roasting Set
By Calphalon
$ 99.95
More Info

Pistachio Stand Mixer
By KitchenAid
$ 299.95
More Info

Electric Griddler
By Cuisinart
$ 129.00
More Info

More Related Products »

Ordering:	Cart/ Checkout \| Track Order \| Gift Cards \| Shipping Info \| Return Policy \| Security
Contact:	Email Us \| Call Us Toll-Free \| More Help
Members:	Sign In/Out \| Account & Orders \| Saved Recipes \| Product Reviews \| Wish List \| Newsletters \| Unsubscribe
Web Site:	Shop \| Special Values \| Gift Ideas \| Wedding Registry \| Recipes & More \| Community \| Site Map

©1998 - 2009 Cooking.com \| About Us \| Terms of Use \| Privacy \| Recent Awards \| Jobs \| Affiliates \| Advertising

EatingWell Magazine - free trial issue! Click for details.