Desayuno > Huevos > Españoles

Queso de los Pedroches and Potato Frittata Recipe

Ingredients with Measurements:
- 6 large eggs
- 1/2 cup milk
- 1/2 cup grated Queso de los Pedroches cheese
- 1 medium potato, peeled and thinly sliced
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste

Special equipment needed:
- 10-inch non-stick skillet
- Whisk

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a bowl, whisk together the eggs, milk, and grated Queso de los Pedroches cheese. Set aside.

3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.

4. Add the chopped onion and minced garlic to the skillet and sauté until translucent.

5. Add the thinly sliced potato to the skillet and cook until tender, stirring occasionally.

6. Season the potato mixture with salt and pepper to taste.

7. Pour the egg and cheese mixture over the potato mixture in the skillet.

8. Cook the frittata over medium heat for 5-7 minutes, or until the edges start to set.

9. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and golden brown on top.

10. Remove the skillet from the oven and let the frittata cool for a few minutes.

11. Use a spatula to loosen the edges of the frittata from the skillet.

12. Slide the frittata onto a serving plate and cut into wedges.


Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 6g
Cholesterol: 240mg
Sodium: 290mg
Total carbohydrates: 9g
Dietary fiber: 1g
Sugar: 2g
Protein: 13g

Substitutions for ingredients:
- Queso de los Pedroches cheese can be substituted with any other type of cheese, such as cheddar or feta.
- Potatoes can be substituted with sweet potatoes or zucchini.
- Olive oil can be substituted with any other type of cooking oil.

Variations:
- Add chopped cooked bacon or ham to the frittata for extra flavor.
- Add chopped fresh herbs, such as parsley or thyme, to the egg and cheese mixture.
- Use different types of cheese, such as goat cheese or blue cheese, for a different flavor.

Tips and tricks:
- Make sure to slice the potatoes thinly so they cook evenly.
- Use a non-stick skillet to prevent the frittata from sticking.
- Let the frittata cool for a few minutes before cutting into wedges to prevent it from falling apart.

Storage instructions:
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the frittata, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the frittata on a large platter with a side salad and some crusty bread.

Garnishes:
Garnish the frittata with chopped fresh herbs, such as parsley or chives.

Pairings:
Pair the frittata with a crisp green salad and a glass of white wine.

Suggested side dishes:
Serve the frittata with a side of roasted vegetables or a simple green salad.

Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before sliding it onto a serving plate.
- If the frittata is not setting in the oven, bake it for a few more minutes until it is golden brown on top.

Food safety advice:
Make sure to cook the frittata until it is fully set and the internal temperature reaches 160°F to prevent foodborne illness.

Food history:
Frittatas are a traditional Italian dish that are similar to omelets. They are typically made with eggs, cheese, and vegetables or meat.

Flavor profiles:
This frittata has a savory and slightly salty flavor from the Queso de los Pedroches cheese, with a creamy texture from the eggs and potatoes.

Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light lunch or dinner.

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Region: Spanish

Taste: Savory, Cheesy, Creamy, Potato, Eggy, Potato-Y