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Nutrition Facts
Serving Size 1 (203g) Recipe makes 8 servings
Calories 305
Calories from Fat 149		(48%)
Amount Per Serving		%DV
	Total Fat 16.6g	25%
	Saturated Fat 6.3g	31%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 234mg		78%
Sodium 351mg		14%
Potassium 426mg		12%
Total Carbohydrate 17.1g		5%
	Dietary Fiber 1.2g	4%
	Sugars 1.3g
Protein 21.3g		42%
detailed view... how is this calculated?

Potato Chive Frittata

Recipe #219908 | 1½ hours | 25 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Lainey6605
Mar 31, 2007

I tried this recipe after seeing it in a newspaper article. There was a higher fat version and lower fat version. This was the lower fat version I tried. It is very good!

SERVES 8 (change servings and units)

Ingredients

1 lb tiny new potatoes
3 tablespoons olive oil
1/3 cup all-purpose flour
1/4 cup fresh chives, chopped
3/4 teaspoon baking powder
1/2 teaspoon pepper
8 large eggs
1 (15 ounce) container part-skim ricotta cheese
8 ounces low-fat cheddar cheese, grated (2 percent)

Directions

1
Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt.
2
Simmer until potatoes are fork tender but not falling apart, 20-25 minutes.
3
Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.
4
Preheat oven to 350 degrees and arrange rack in center of oven.
5
Heat oil in a 10-inch nonstick skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking.
6
Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes.
7
Whisk together flour, chives, baking powder and pepper in a bowl.
8
Whisk together eggs and cheeses in another bowl until well combined; whisk in flour mixture.
9
Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes.
10
Let cool 5 minutes.
11
Run a small knife around edge of frittata and gently slide onto a platter.
12
Serve warm.

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Featured Reviews for This Recipe

From: katew

On Sep 5, 2009

Very enjoyable frittata but maybe a wee bit on the bland side for my tastes. It was a wonderful opportunity though to go and cut a handful of my home grown chives to add. Next time I would add lots more chives plus some other herbs from my garden. This did look very pretty and golden when it came out of the oven. Made for Adopt a Tag.

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From: Sydney Mike

On Aug 21, 2008

Except for the fact that I didn't peel the potatoes, the recipe was followed right down the line, & THIS FRITTATA IS VERY TASTY, & I'd happily makd it again! Thanks for a great breakfast! [Tagged, made & reviewed in Zaar Stars Tag Game]

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From: MamaJ

On Jun 14, 2008

I made this for a late afternoon lunch and my DH and I loved it. Once the potatoes are cooked, the fritatta goes together very quickly. I think next time I have baked potatoes for dinner, I'll make a couple extra for this dish. I didn't bother peeling the potatoes because they were so small. I did peel a couple and thought it took too much time, so I just cooked them with skin on. This would be great for any meal--breakfast, lunch, or dinner. Made and reviewed for ZWT4.

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From: Stacky5

On Jun 6, 2008

What an outstanding recipe! Honestly, it was delicious and SO easy. Even my kids loved this and came back for seconds (and tried for thirds...) I do think that the ricotta cheese made all the difference in the flavor, giving it a kind of richness that we all loved. I did not use 2% cheddar cheese, because I like my frittatas extra rich. Very nice recipe --- and a "Newly Found Favorite" of mine. Thank you for sharing! I will serve this to company any time they are overnight guests, from now on...

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