Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, scamorza, pancetta and asparagus frittata, with crispy potatoes. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Scamorza, pancetta and asparagus frittata, with crispy potatoes is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Scamorza, pancetta and asparagus frittata, with crispy potatoes is something that I’ve loved my whole life. They are nice and they look wonderful.
Beat the eggs & parmigiano reggiano in a bowl. Pour a little amount on a lightly oiled crepe skillet or any medium sized saucepan. Make it as thin as you can.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook scamorza, pancetta and asparagus frittata, with crispy potatoes using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Scamorza, pancetta and asparagus frittata, with crispy potatoes:
- Get 5 eggs
- Get Few asparagus tips
- Take 150 g pancetta
- Make ready 50 g scamorza
- Take Olive oil
- Take For the potatoes:
- Prepare Enough potatoes for everyone
- Make ready Olive oil
- Take Salt
- Make ready Oregano
Heat drippings and olive oil in the skillet over medium heat; cook and stir shallots, asparagus, tarragon, and pancetta in the hot drippings-oil mixture; season with salt and pepper. Add water and the asparagus stalks to the skillet. Arrange the vegetables in an even layer in the prepared pan. You don't want them to be too thoroughly mixed.
Instructions to make Scamorza, pancetta and asparagus frittata, with crispy potatoes:
- Peel and chop potatoes, dry well, drizzle with olive oil, sprinkle with salt and oregano, pop in the oven at 200, will take about 45 mins to cook, shake a few times during cooking. Meanwhile… Prep the cheese, asparagus and pancetta
- When potatoes are nearly done, fry pancetta in oil for 2 mins, add asparagus and cook for another 3-4 mins
- Beat the eggs. Add to the pan, add the cheese. Give a little mix. Cook on medium low for about 4-5 mins. Leaving potatoes in the oven, turn on the grill and finish frittata under the hot grill
- Should look something like this :)
- Serve and enjoy all the yummy cheese!
Add to the pan and, working quickly, spread them through the other ingredients. Scatter the top of the frittata with the Parma ham and asparagus spears. Make the leek mixture, and cook the potatoes a day ahead. Or use store-bought diced cooked potatoes (such as Simply Potatoes), whisk the eggs, combine everything, and bake the frittata in the morning. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes.
So that’s going to wrap this up for this exceptional food scamorza, pancetta and asparagus frittata, with crispy potatoes recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
