Potato Bread Frittata

Italians often increase be credited with bread to their frittatas - it soaks taking place in the works some of the egg and adds terrific texture.

The ingredient of Potato Bread Frittata

450g desiree or pontiac potatoes peeled
1 tbsp olive oil
1 garlic clove smashed
3 slices wood fi red bread crusts removed cut into cubes
6 eggs
150ml thickened cream
1 tbsp blithe infected herbs such as parsley chives basil and rosemary chopped
50g unsalted butter
1 onion finely chopped
thinly sliced prosciutto to promote
tomato relish to promote

The Instruction of potato bread frittata

place potatoes in a pan of cold salted water bring to the boil later cut heat to medium and cook for 5 minutes
drain cool and cut into cubes
heat oil exceeding medium heat in a nonstick 24cm frypan build up garlic and cook for 30 seconds to fl avour oil later remove garlic and discard amass bread cubes to pan and cook for 2 3 minutes turning occasionally until golden
remove and drain vis u00d0u00b0 vis paper towel
stress inflection together eggs and cream season like salt and pepper and add herbs place the butter in the frypan over medium low heat build up the onion and cook until soft grow the potato and fry for just about 2 3 minutes turning until starting to crisp pour the egg blend into the pan and cook over categorically low heat when a lid or baking tray covering the top until going on for set about 6 8 minutes
place frittata frozen a medium grill for 5 minutes to fi nish cooking cool slightly to the fore inverting onto a plate minister to indulgent subsequent to prosciutto and relish

Nutritions of Potato Bread Frittata

calories: 510 743 calories
calories: 38 grams fat
calories: 19 grams saturated fat
calories: 25 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 17 grams protein
calories: n a
calories: 242 04 milligrams sodium
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calories: nutritioninformation