CIAO! PER CENA… Potato and Mozzarella Frittata

by valentinalucia

Italians like eggs. I am Italian. Therefore, I like eggs. What do Italians do with eggs? Among many things, Italians make frittatas with eggs. Therefore, I make frittatas with eggs.

It’s simple math. If A=B, and C=A, therefore, B=C.

Here’s my next type of frittata – Potato and Mozzarella Frittata. Making this dinner was much easier to handle than the last frittata, Mexicorn Frittata with Broccoli and Mozzarella, because, while there was a hefty filling involved, it wasn’t as hefty as the broccoli and mozzarella dish. Similarly to the other frittata, however, was the kicker – corn. There’s something about making a frittata with corn, any kind of frittata, that makes the recipe even better. I loved the sweetness of the corn and how it balanced the spice from the paprika and the added red pepper flakes I used. Chunks of potatoes gave the egg a certain meatiness – something to really sink your teeth into – and the mozzarella was able to combine everything together very nicely with it’s thickness and gooeyness. Delicious 🙂

Potato and Mozzarella Frittata (serves 2-3)

Ingredients:

1/2 yellow onion, chopped

1 clove garlic

2 tablespoons olive oil, divided

2 cups potatoes, chopped

1/2 cup mozzarella, shredded or chopped fine

1 11 oz. can Green Giant Chipotle White Corn

6 eggs (2 full eggs, 4 egg whites)

1 teaspoon paprika

1 tablespoon parsley

salt and pepper

Preparations:

1. Saute onions and garlic in 1 tablespoon olive oil until light, golden brown. Take off heat and let sit for 3-4 minutes.

2. Combine potatoes, mozzarella and corn into a bowl for the filling. In a separate bowl, whisk eggs, egg whites, salt and pepper. Pour filling into eggs and mix thoroughly. Add paprika and parsley and mix.

3. Use remaining tablespoon of olive oil to coat heated skillet. Pour frittata mixture into skillet, cover the skillet, and let cook for 10 minutes (until brown on bottom). Wiggle the skillet every so often to make sure the frittata doesn’t stick to the bottom of the skillet.

4. Once bottom is brown, flip frittata to cook other side – about 5-10 minutes. Repeat process of first side: wiggle the skillet every once in a while and keep your eye on the bottom of the frittata to see when it become brown.

5. Once cooked, slice frittata and serve immediately.

TIP: Garnish with red pepper flakes to add an extra “umph” of heat!

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