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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.
Ingredients typically include wheat flour, [7] potato, [8] egg, [9] and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, [ 10 ] cheese , [ 11 ] breadcrumbs, [ 12 ] cornmeal [ 13 ] or similar ingredients, [ 14 ] [ 15 ] [ 16 ] and possibly including herbs, vegetables, and other ingredients.
Potato dumplings with a filling of onions and pork or bacon. Kugel: Ashkenazi Jews, Europe A pudding or casserole made from egg noodles or potatoes. Kugelis: Lithuania: Potatoes, bacon, milk, onions, and eggs, baked in a low casserole dish. Latka: Eastern Europe: In Ashkenazi cuisine, a potato pancake made with grated potato. Lefse: Norway
Remove potato mixture from pan; keep warm. Heat pan over medium-low heat. Add remaining 1 tablespoon oil; swirl to coat. Add eggs to pan, cook 1 minute or until whites are just set around edges. Carefully turn eggs over; cook 1 minute or until whites are set. Serve immediately with potatoes. Serves 4 (serving size: 1 egg and ½ cup potatoes)
Eggs are stirred in before baking to lighten up the potatoes, and they help the mixture “soufflé” a bit in the oven. Get the Mashed Potato Casserole recipe .
There's everything from Egg Roll Soup and Stuffed Cabbage Soup to heartier, meat-based soups like Ground Beef Cabbage Soup and Italian White Bean, Cabbage and Sausage Soup.
Kopytka ("little hooves") are prepared from cooked mashed potatoes, flour, and eggs. They are similar to Italian gnocchi, differing mostly in shape, as they are supposed to resemble animal hooves. They can be eaten by themselves (served with sauces or simple garnishes such as butter, cracklings, etc.) or with meat dishes (such as goulash).
First, we toss together the potatoes, onion and bell pepper with oil, oregano or rosemary, and salt and pepper, then distribute them in an even layer and roast until they begin to soften.