Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, potato omelette with spinach and mushroom (frittata di patate con spinaci e funghi). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Potato omelette with spinach and mushroom (Frittata di patate con spinaci e funghi) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Potato omelette with spinach and mushroom (Frittata di patate con spinaci e funghi) is something that I’ve loved my entire life.
to golden -add mushrooms and cook till mushrooms have released all of their moisture and starting to brown -add spinach and cook till spinach is totally wilted -add salt to taste and set aside to cool slightly -in a bowl whisk the eggs -add all remaining Potato omelette ( frittata di patate ) Italian recipe. A tasty frittata made with potatoes, spinach, garlic, green onions, and cheese. This is my recipe and I am always changing and adding things. Finally, take generous spoonfulls of mixture into a frying pan and flatten to create your frittata formation.
To get started with this recipe, we have to prepare a few components. You can have potato omelette with spinach and mushroom (frittata di patate con spinaci e funghi) using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Potato omelette with spinach and mushroom (Frittata di patate con spinaci e funghi):
- Prepare 3 pcs medium size potato (cut into small sizes)
- Take Spinach
- Take Mushroom
- Get 3 large eggs
- Get Salt
- Get Pepper
- Get 1 tbsp margarine/butter
- Take Oregano (powdered)
- Take Parsley (powdered)
- Take Basil (powdered)
- Make ready 1 tbsp Ground nutmeg
- Take 1/4 cup grana padano/parmesan
Using potato gnocchi instead of the more traditional sliced potato turns this frittata into a one-pan wonder, simple enough for busy weeknights. Beat the eggs with some salt and pepper in a bowl or jug. Turn the heat down to medium-low. Stir the gnocchi gently into the spinach mixture and pour.
Instructions to make Potato omelette with spinach and mushroom (Frittata di patate con spinaci e funghi):
- Cook potatoes in a pot with water and 1tbsp salt
- In a pan, sauté spinach and mushroom. Season with salt, pepper, parsley and basil. When water is fully evaporated, add 1tbsp margarine/butter, continue sautéing for 1-2mins
- When both are cooked, let it cool down. You don't want your eggs cooked in it if it's warm.
- In a bowl, beat 3 eggs. Add 1/4 cup grana padano/parmesan. Season with a bit of salt, pepper, oregano and 1tbsp nutmeg. Mix
- Mix potatoes, sautéed spinach and mushroom in the egg batter. Make sure to mix well
- Transfer to a baking pan. I used a non-stick small baking pan
- Bake in the oven for 20minutes at 180°c
- Serve.
Turn the heat down to medium-low. Stir the gnocchi gently into the spinach mixture and pour. Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch. This Mushroom Spinach Omelette is the perfect protein-packed breakfast.
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