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!"
 
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photo by katew photo by katew
photo by katew
photo by Huskergirl photo by Huskergirl
Ready In:
1hr 25mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • 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.
  • Simmer until potatoes are fork tender but not falling apart, 20-25 minutes.
  • Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.
  • Preheat oven to 350 degrees and arrange rack in center of oven.
  • 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.
  • Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes.
  • Whisk together flour, chives, baking powder and pepper in a bowl.
  • Whisk together eggs and cheeses in another bowl until well combined; whisk in flour mixture.
  • Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes.
  • Let cool 5 minutes.
  • Run a small knife around edge of frittata and gently slide onto a platter.
  • Serve warm.

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Reviews

  1. 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.
     
  2. Except for the fact that I didn't peel the potatoes, the recipe was followed right down the line, & THIS FRITTATA IS VERY TASTY, & I'd happily makd it again! Thanks for a great breakfast! [Tagged, made & reviewed in Zaar Stars Tag Game]
     
  3. I made this for a late afternoon lunch and my DH and I loved it. Once the potatoes are cooked, the fritatta goes together very quickly. I think next time I have baked potatoes for dinner, I'll make a couple extra for this dish. I didn't bother peeling the potatoes because they were so small. I did peel a couple and thought it took too much time, so I just cooked them with skin on. This would be great for any meal--breakfast, lunch, or dinner. Made and reviewed for ZWT4.
     
  4. Made this for a family brunch. It was good. Mother loved it said it was the best she ever had. I told her she had to get the recipe from Zaar. Used cottage cheese instead of ricotta that is just my preference. Also used American Cheese instead of shredded cheese. Made for ZWT4 for team CHIC CHEFS.nn
     
  5. What an outstanding recipe! Honestly, it was delicious and SO easy. Even my kids loved this and came back for seconds (and tried for thirds...) I do think that the ricotta cheese made all the difference in the flavor, giving it a kind of richness that we all loved. I did not use 2% cheddar cheese, because I like my frittatas extra rich. Very nice recipe --- and a "Newly Found Favorite" of mine. Thank you for sharing! I will serve this to company any time they are overnight guests, from now on...
     
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Tweaks

  1. Made this for a family brunch. It was good. Mother loved it said it was the best she ever had. I told her she had to get the recipe from Zaar. Used cottage cheese instead of ricotta that is just my preference. Also used American Cheese instead of shredded cheese. Made for ZWT4 for team CHIC CHEFS.nn
     

RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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