A simple Italian classic with endless possibilities This potato, tomato, and spinach frittata is the kind of dish that proves ...

Have some potatoes at home but craving something Italian? Don’t worry; potatoes can truly be a delight when infused with lots ...

Ingredients: 6 small or 3 medium-sized potatoes 3 Tablespoons vegetable oil 1/2 medium red onion, chopped 1 bunch of watercress, stems removed, roughly chopped (equivalent ~2 cups) ...

Add leek and potatoes, season with salt and pepper and cook until leek is translucent, about 5 minutes. 2. Gently mix eggs and ricotta, season with salt and pepper.

This is an easy, inexpensive (especially if you have rosemary growing in your backyard), any night of the week kind of recipe. Posted 2014-05-28T20:11:24+00:00 - Updated 2014-05-30T00:45:00+00:00 ...

Adapted from Deborah Madison's Vegetarian Cooking for Everyone , this frittata is made from start to finish in a cast-iron pan. • about 1 ½ pounds potatoes (any type), or as many as you have on ...

Potato, potah-to, potato frittata. Potatoes and eggs seem like the most basic, rustic peasant food, and that's likely where this dish originated. But somehow, when twisted together, these meager ...

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 ...

Heat the olive oil in a 10-inch (25-cm) cast-iron skillet over medium-high heat. Add the chorizo followed by the potatoes, bell pepper, onion, garlic and a big pinch of kosher salt to the pan, and ...