Fritatta with vegetables and potatoes

Fritatta with vegetables and potatoes


Eggs — 4 pcs.
Butter, margarine or olive oil — 2 tbsp
Potatoes — 240 g
Mushrooms — 45 g
Bulb — 1 pc.
Bulgarian pepper — 1/2 pcs.
Tomato — 2 pcs.
Ham — 1 cup
Cheese — 1/2 cup
Garlic — 1 clove


1. Peel and cut the potatoes into quarters. If you cut the potatoes finely, it is faster to cook.
2. Place potatoes in a pot of salted boiling water barely. Cook until tender, about 20 minutes. During this time, the remaining ingredients to cook.
3. Prepare the mushrooms. Wash, peel (if desired) and finely chop. Cook onions. Peel and finely chop.
4. Pepper cut into two pieces, cut the center and seeds. Finely chop. Finely chop the ham. Grate the cheese on a grater. Finely chop the tomatoes. When the potatoes are ready, drain and chop.
5. Melt 1 tablespoon butter / margarine / olive oil in a pan. Fry the potatoes over medium heat until it browns. Remove from pans. Melt the remaining butter / margarine in a frying pan, add the vegetables and ham and cook over medium heat for about 8 minutes.
6. Beat the eggs in a bowl and lightly whisk, so that the yolk and white mixed.
Add salt and pepper to taste. In a frying pan add the potatoes and squeeze out the garlic. Top pour eggs. Cook 20 minutes over low heat. Put the pan on the grill for about 3 minutes.
7. Pay close attention to fritatta not overheat. Remove from heat, sprinkle with grated cheese. Put back on the grill to melt the cheese. Cut into portions and serve hot.

Bon Appetit!

Fritatta with vegetables and potatoes

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