Are you always on the lookout for a tasty and delicious meatless main course? Then you should definitely try the stuffed potato frittata, a culinary wonder that will make your dinner in no time. It’s the ideal recipe when you don’t feel like cooking, let alone going shopping, and will help you free the fridge from leftovers.
You will literally be blown away by a final result, since a dish like this probably hadn’t occurred to you before. Surely, what makes this frittata special is its texture that is nice and crispy on the outside but soft on the inside, not to mention that a nice pinch of chili gives it an extra touch of flavor that doesn’t hurt at all.
In addition, the speed of execution is a real boon when you get home late from work, because in no time at all and following a negligible number of steps, you will finally no longer have to prepare unappetizing things.
Potato frittata recipe stuffed with stringy mozzarella cheese: delicious!
Preparation time: 15 minutes
Cooking time: about 20 minutes
Total time: 35 minutes
Servings: 5
Calories: 250 per slice
Ingredients
3 large potatoes (about 700 g)
3 eggs
2 tablespoons flour
125 g sliced light mozzarella cheese (or light galbanino cheese)
2 tablespoons evo oil
1 tablespoon sweet paprika
1 chopped red onion
1 spring onion, finely chopped
1 chili pepper, finely chopped
1 clove of garlic, minced
Just enough pepper
Enough salt
Preparation
- First place the finely chopped spring onion in a bowl, add the finely chopped chili, chopped garlic clove, chopped red onion and eggs and mix well with a fork.
- Now peel the potatoes, grate them raw into a clean bowl, cover them with cold water, let them drain and drain in a fine-mesh strainer.
- Now transfer them to a bowl, add the flour, salt and pepper, stir with two spoons, season with paprika and incorporate the egg mixture and mix.
- Finally pour a drizzle of evo oil into a nonstick pan, spread half of the potato mixture on top, stuff with sliced mozzarella, cover with the rest of the potatoes, close with a lid, cook about 20 minutes, flip the omelet and let it go until golden brown.
