Crispy Potato & Cheesy Egg Frittata: The Ultimate Upside-Down Breakfast Recipe | Quick Weekend Brunc

Описание: Welcome back to Culinary Compass! Today, we're sharing a revolutionary pan-cooked technique for the perfect weekend start: the Upside-Down Potato and Egg Frittata. Perfect for a gourmet weekend brunch, this dish combines thinly sliced, lightly fried potatoes, rich Kashar cheese, and a sweet, slightly caramelized tomato base.

This recipe emphasizes precision and layering, utilizing Professional Cooking Techniques to ensure maximum flavor and a stunning presentation. By searing the tomatoes first and controlling the heat meticulously, we create an impressive, restaurant-quality meal right in your own kitchen. It's a satisfying, protein-packed start that fits beautifully into a Healthy Living routine.

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FULL RECIPE: Upside-Down Potato Frittata

INGREDIENTS:

1 medium-sized potato (thinly sliced)
3 large eggs
1 medium tomato (sliced into rings)
2 teaspoons baking powder
1 sprig fresh parsley (chopped)
1/3 cup shredded Kashar cheese (or similar mild melting cheese)
1 teaspoon salt (divided)
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
Cooking oil (for frying and pan base)

INSTRUCTIONS:

1. Slice the potato into thin rings and lightly fry them in oil over medium-high heat until just golden. Remove and lightly season with salt.
2. In a separate bowl, whisk together the eggs, baking powder, parsley, cheese, black pepper, red pepper flakes, and the remaining salt until fully combined.
3. In the same pan (reducing the oil to 3-4 tablespoons), place the sliced tomatoes and sear quickly for about 10 seconds per side. Do not overcook.
4. Immediately pour the egg mixture directly over the tomatoes.
5. Arrange the fried potato slices evenly over the egg layer.
6. Cover the pan with a lid and immediately reduce the heat to LOW. Let the frittata cook for 8-10 minutes, or until the eggs are set and no liquid remains.
7. Invert onto a serving plate. Serve immediately for an unforgettable breakfast!