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Mom's Potato and Egg Frittata by Ayesha Nurdjaja This is a classic dish at my mom's house. When my brother and I were kids my Gram's and Unkie would come every Sunday morning for breakfast.
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
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.
Want to make Potato & Corn Frittata? Learn the ingredients and steps to follow to properly make the the best Potato & Corn Frittata? recipe for your family and friends.
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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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.
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