Frittata with Potato crust recipe

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The eggs are still coming in now!

Frittata with Potato crust

  • One large Potato-Peeled and Sliced very fine
  • 2 Large Duck eggs or 3 chicken
  • 1 tsp milk
  • 1 tsp Diced Onion
  • 1 tsp Diced Mushroom or peppers or bacon etc
  • Salt/Pepper
  • Touch of grated cheese

You can use either a small cast Iron Frying Pan or a glass dish, grease your pan, I used my homemade Lard, then layer your finely sliced potatos as the crust on the side and bottom.

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Then mix your eggs, milk, onion and one extra, pour into your potato crust and into a very hot oven at 400 and cook till the the middle comes clean with a knife, let cool for just a min or two, and then run a metal pie lifter to run around the outside and down the potato crust and either cut into portions or if using a small cast iron, just lift out and serve, which is what I did in the photo above

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8 Responses to Frittata with Potato crust recipe

  1. Monie says:

    Oh, I am definitely doing this ♥

  2. Mary says:

    I know what I’m having for supper tonight!

  3. I love frittata – I call it fridgeatta because i use up whatever is in the fridge! the potato crust sounds excellent! c

  4. Deb Weyrich-Cody says:

    Looks very tasty, FG: )
    I suppose it would depend greatly – on what size of pan you were using and (single or double) batch size – but d’you have any guesstimate of how long this would need to be in the oven?

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