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The Italian word frittata derives from friggere and roughly means 'fried'. This was originally a general term for cooking eggs in a frying pan (or skillet in the US), anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish omelette, made with fried potato.
It is a type of baked frittata made with eggs, horseradish, potatoes, pecorino cheese, and extra virgin olive oil. [1] Rafanata is typical of the Carnival and winter periods. It is featured in Jamie Oliver's book Jamie Cooks Italy. [2] With a ministerial decree of 25 February 2022, rafanata entered the list of traditional Lucanian agri-food ...
Sheet-Pan Frittata with Delicata Squash and Mushrooms by Frances Largeman-Roth, RDN. ... Loaded with smoky bacon, Italian sausage, potatoes, red onion, crushed fennel and curly kale, this hearty ...
Add the scallions and potatoes and cook until heated through, about 2 minutes. Add the remaining 1/4 cup of olive oil and swirl to coat the pan with oil. In a bowl, whisk the eggs with the cream ...
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Pour into the skillet, stirring just to mix with the potatoes. Cook without stirring (shaking occasionally to loosen it) until the bottom is golden but the top is still runny, 8 to 10 minutes. Finish the frittata by placing it under the broiler and cooking about 2 minutes until the top is golden and set. Slide onto a serving plate.
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Yields: 8-10 servings. Prep Time: 20 mins. Total Time: 35 mins. Ingredients. 3 tbsp. olive oil. 1 lb. Yukon Gold or russet potatoes (about 3 small), very thinly sliced