Monday, October 21, 2013

Western Style Fritatta and Seasoned Potatoes




This is my favorite way to eat eggs!  Not to mention potatoes! Omelets and frittata's are eaten not only for breakfast, but also as a main dish. 
What is the difference between an omelet and a frittata?
The difference boils down to a matter of folding in a filling rather than mixing it in. Omelets traditionally have the egg mixture cooked and folded around a filling, while a frittata just mixes it all up, cooked in a mishmash combination all at once. Frittata's are often served at room temperature, making them perfect for brunches or larger groups.
Just thought I would throw that in there :) ENJOY!
Happy Monday!




Ingredients

FOR THE FRITATTA:
6 whole Eggs
¼ cups Of Milk
1 pinch Each Of Salt And Pepper
1/4 teaspoon Dried Oregano 
1 teaspoon Butter Optional, You Can Use Olive Oil Spray
¼ cups Chopped Green Bell Pepper
1/2cup Fully Cooked Ham Chopped Into Small Pieces
¼ cups Chopped Onion
1/4 cup grated Swiss Cheese 
1/4 cup grated Cheddar Cheese

FOR THE POTATOES:
2 Tablespoons Olive Oil
1 clove Garlic, Minced
1 Tablespoon Achiote Powder
1 teaspoon Cumin
1 teaspoon Paprika
1 teaspoon Garlic Powder
½ teaspoons Chili Powder
¼ teaspoons Ground Black Pepper
1 teaspoon Dried Oregano
½ teaspoons Adobo Powder
½ teaspoons Salt
4 whole Yukon Gold Potatoes Scrubbed And Peeled

1 whole Medium Onion, Chopped



Directions for the Fritatta:
Preheat oven to 350 degrees.

Beat eggs with milk in a small bowl and season with salt and pepper. Set aside.

Heat a nonstick skillet over medium heat and melt the butter or spray with cooking spray.


Add peppers and cook for 3 minutes or until tender. Add ham and onions. Cook for 1 minute. 

Pour the egg mixture over the peppers, onions and ham, stirring with a rubber spatula until the egg begins to set, approximately 1 to 2 minutes. Place cheeses over the omelet and transfer to the oven. 

Bake for 20-25 minutes until cooked throughout.

For the Potatoes:
Preheat oven to 375 degrees.

In a medium bowl add olive oil and all seasonings. Slice potatoes lengthwise and then across into thin pieces; add to the bowl and mix well to coat. 

Heat a large skillet to medium high heat and add potatoes and onions. Cook stirring occasionally until the are about halfway done, about 20 minutes. 

They will get a bit of a brown crust on the bottom and that’s fine. Transfer potatoes to a baking sheet and bake in the oven for about 20-25 minutes until they are tender.




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