Best Potato Salami And Cheese Frittata Recipes

Potato, Salami, and Cheese Frittata image

Provided by dicentra

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons cooking oil
1 1/2 lbs baking potatoes, 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 lb mild goat cheese, such as montrachet, crumbled

Steps:

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.

Nutrition Facts : Calories 530.5, Fat 31.6, SaturatedFat 13.3, Cholesterol 463.6, Sodium 656, Carbohydrate 36.2, Fiber 3.1, Sugar 3, Protein 25.5

Potato, Salami, and Cheese Frittata image

Provided by @MakeItYours

Number Of Ingredients 9

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
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

Steps:

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.