Potato, Salami, And Cheese Frittata – a delicious recipe with cooking oil, baking potatoes, salt, eggs, fresh ground black pepper, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a 12-inch nonstick ovenproof frying pan or cast-iron pan, heat 1 tablespoon of the oil over moderate heat.
2
Add the potato and salt and saute until the potato cubes are brown and just done, about 5 minutes. Remove from the pan and let cool.
3
In a large bowl, beat the eggs with the pepper and Parmesan. Stir in the salami and the potato.
4
Add the butter and the remaining 1 tablespoon oil to the pan. Melt the butter over moderate heat.
5
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.
6
Heat the broiler. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, about 2 minutes.
7
Loosen the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.
649
kcal
Calories
42
g
Fat
31
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Potato, Salami, And Cheese Frittata falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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