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Potato Cup Frittata - How to Make Potato Cup Frittatas

 Potato Cup Frittata Recipe

Appetizers, Breakfast, Recipes | 25. Jul, 2011 by Sara O'Donnell | 5 Comments

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Potato Cup Frittata! Not since the paper cup has there been this much innovation in a cup! In this recipe, I’m filling Potato Cups with a Spicy Mexican Frittata but the fun doesn’t have to end there. If you can bake it in the oven or pile it on a sandwich, you can probably put it in a Potato Cup! For added instruction and entertainment, watch the Potato Cup Frittata video.
Ingredients for Potato Cups:
2 ten ounce Idaho Russet Potatoes
1 tbsp flour
1-2 tbsp oil
salt & pepper
Ingredients for Frittata:
6-7 eggs
1/4 cup chopped sweet pepper
1/4 cup chopped onion
1/4 cup diced jalapeno
1/4 cup cream (half-n-half)
1/4 cup chopped cilantro
1/2 cup crumbled or shredded cheese
1-2 tbsp green chiles
1/2 tsp cumin
salt & pepper to taste

Notes: Makes 12 Potato Cups and filling. This is a very basic Potato Cup recipe. Try adding other herbs, seasonings or shredded cheese to suit your taste. Potato Cups can also be baked completely and filled for an extra crunchy appetizer. Frittata combinations are only limited by your imagination. For this Frittata, I used Queso Fresco, a soft Mexican cheese, garnished with halved, grape tomatoes and served with mashed avocado, salsa and sour cream. For added instruction and entertainment, watch the video.
Directions:

1) Peel and grate two, ten ounce Idaho Russet Potatoes. Rinse shredded potato and squeeze or strain to remove excess water. TIP: A squeeze of lemon will keep your potatoes nice and white.
2) Toss shredded potato with flour, olive oil, pepper, and salt. Add other seasonings or shredded cheese to suit your taste.
3) Brush or spray a 12 cup muffin pan with oil.
4) Press the potato mixture into the bottom and up the sides to form cups. It’s OK if the potato pieces stick up, because the cups will shrink while baking.
5) Bake the cups in a preheated 375(F) oven for 30-40 minutes, depending on how crunchy you want your cups to be.
6) While the cups are baking, prepare the Frittata. Saute onion, jalapeno and red bell pepper in one teaspoon oil, just until soft. Allow to cool slightly before adding to eggs.
7) Beat the eggs vigorously and add the sauteed vegetables, cream, cumin, cilantro, green chilies and cheese. Salt and pepper to taste.
8) Take the potato cups from the oven and distribute egg mixture. Return to the oven and continue baking until eggs are set 10-15 minutes.
9) For added instruction and entertainment, watch the video.
10) Share and enjoy.
MY POTATO CUP RUNNETH OVER…

Eggs Benedict Potato Cups: Follow directions for the cups, above. For the filling, combine eggs, lemon juice, Canadian Bacon, dash hot sauce and shredded cheese. Bake just until eggs are set. For an extra decadent treat, top with a drizzle of Hollandaise Sauce.

Chicken Curry Potato Cups: Bake Potato Cups all the way through until golden and crispy. Sprinkle with a little salt when fresh from the oven. Allow to cool and fill with your favorite chicken or seafood salad. Could you imagine a Potato Cup filled with steak, onions and cheese? OMG! Philly Cheese Steak Potato Cups!

What will you put in your Potato Cup? Watch the Potato Cup Frittata video.

 Copy @ http://www.averagebetty.com/recipes/potato-cup-frittata-recipe/

Quick and Easy Homemade Waffles Recipe - How to Make Waffles from Scratch

CECILE @How to Devein Shrimp Tempura

Private muna

Fish Fritters

Ingredients

vegetable oil	2 cups
egg	4	beaten
salt	1/2 tsp	to taste
black pepper	1/4 tsp	to taste
fish - cooked	1 lb
all-purpose flour	1 cup

Directions

1. Heat the vegetable oil in a sauté pan over medium high heat.
2. Place paper towels over a plate and set aside.
3. In a bowl whisk together the beaten eggs, salt, and black pepper until frothy.
4. Take the cooked fish and tear it into shreds and place into the egg wash.
5. Add the all purpose flour and mix well.
6. When the oil is hot take a tablespoon of the fish mixture and form a flat 2 inch patty using both hands.
7. Place the patty in the oil and fry for 1 to 2 minutes on each side. Do not overcrowd the sauté pan.
8. Remove the cooked patty to the paper covered plate and allow to drain.
9. Repeat the process with the remaining patties and serve immediately.

Notes

1 batch makes 12 to 14 fritters.

How to make Tzatziki Sauce

How to make Tzatziki Sauce. Visit www.summerkitchen.tv to experience a new video cookbook with delicious summertime recipes, perfect for your picnic basket or backyard BBQ table.

Ingredients
2 cucumbers, peeled, seeded and diced
2 cups of greek yogurt
2 tbsp of olive oil
1/2 lemon
1 tbsp of fresh dill, chopped
3 garlic cloves, peeled
salt and pepper, to taste

Instructions
1. Place the cucumbers in a strainer over a bowl and sprinkle with a little salt. Let this stand for about 30 minutes.
2. In a food processor, combine yogurt, cucumbers, olive oil, juice from the lemon, dill, garlic and salt and pepper.
3. Process until all the ingredients are well combined.
4. Cover and refrigerate for at least one hour.

Tzatziki

Ingredients

yogurt	2 cups
garlic clove	6
cucumber	2	peel, slice in half, and scoop out the seeds with a spoon
dill	2 Tbsps
olive oil	1 2/3 Tbsps
white distilled vinegar	2 tsps
salt	2 tsps	to taste
black pepper	3/4 tsp	to taste

Directions

1. Place the yogurt in a strainer. Place the strainer over a bowl and allow to drain overnight.
2. Grate the cucumber and place in a strainer. Allow to strain overnight.
3. Grate the garlic clove and finely mince the dill.
4. In a bowl combine the strained yogurt and cucumber.
5. Stir in the grated garlic and minced dill.
6. Stir in the olive oil and vinegar.
7. Add salt and pepper to taste.
8. Serve with warm slices of pita bread.

Eggs Benedict

Ingredients

English muffin	1
unsalted butter	2 Tbsps
water	4 cups
salt	1 tsp
white distilled vinegar	2 tsps
egg	2
Canadian bacon	2 oz
hollandaise sauce	1/3 cup

Directions

1. Take an English muffin and split in half. Toast each half and spread with butter. Place on a plate.
2. Pour the water into a saucepan. Add the salt and white distilled vinegar. Bring to a simmer over medium heat. Do not bring to a boil.
3. Break the egg one at a time onto a plate. Slowly slide the egg into the simmering water. Repeat with additional eggs.
4. Simmer the eggs for 3 to 5 minutes or until the whites have coagulated and the yolks are still soft. While the eggs are simmering heat a small sauté pan and warm the Canadian bacon. Place one of the warmed Canadian bacon slice on an English muffin half.
5. Using a slotted spoon remove the eggs one at a time and drain well. Place the egg on top of the Canadian bacon slice.
6. Ladle the hollandaise sauce over the egg and serve immediately.

Notes

Poached eggs can be done in advance. Place the poached egg in an ice bath and reheat in simmering water just before serving.

Hollandaise sauce should not be kept for more than 1 1/2 hours. Discard after that time. Always make a fresh batch. Never try to add to an already made sauce. Never hold the sauce in an aluminum bowl.