Frank’s Mom, Noni Verdusco, use to make several different Froscias. Some with spinach, because that was the only way she could get her family to eat spinach. Sometimes she used broccoli, cauliflower and sometimes even Frank’s favorite, potatoes.
There are also different methods for making a good Froscia, but they all start with a frying pan and sauteing the secondary ingredient, which in this post is potatoes. The potatoes can be browned or “fork tender”, then add the egg mixture and let cook by covering with Parmesan cheese and then baking it in the oven, until browned.
The following is the method Frank remembers his mom using, only he cooks the potatoes ahead of time so that they brown evenly, but prefers not to bake it. He just flips it and let the skillet do all of the work!
Also, if you have leftover Grilled Potatoes then you can skip down to the Eggs. (Frank always make a LOT of Grilled Potatoes, so that he usually has leftovers for this recipe).
3 or 4 medium white potatoes – peeled and halved
1 small Vidalia onion – sliced
1/4 cup of red bell pepper – chopped
1/8 cup Milk
2 Tablespoons Lite Butter
2 Tablespoons Olive Oil
(Again, if you have left over Grilled Potatoes then you can skip this section and go to Frying the potatoes – see below).
Place the peeled potatoes in a pan and add enough water to cover the potatoes. Add Salt and Garlic Powder then let come to a boil. Let boil until the potatoes are fork tender (the fork will easily go just past the middle of the potato).
Drain the potatoes and let cool. Then slice the potatoes and prepare to fry them.
Frying the potatoes:
In a skillet add butter and olive oil and heat until the butter is completely melted.
Add the leftover Grilled Potatoes, if you have them, or add the sliced potatoes, sliced onion and chopped red bell pepper.
Fry the potatoes, until they are golden brown.
While the potatoes are browning, mix the eggs, milk, salt and pepper and whisk, until the eggs are fluffy.
When the potatoes are browned, add the egg mixture and cook until the eggs are done. you will need to turn the Froscia (Frittata) over so that both sides are cooked. A wide cooking spatula will be helpful.
For added flavor you can also add diced ham and mushrooms to the potatoes during browning.
Karen’s Serving Suggestion: Serve with my Mango Jalapeno Salsa or my Favorite Salsa. Frank likes to “kick it up a notch” with some very hot habenero sauce. These potatoes can also be served just as a side-dish with any main dish.
Frank’s Note About Cooking Time and Approx. Servings: When using leftover Grilled Potatoes this will only take about 15 or 20 minutes to cook and makes a great quick dinner for 3 or 4 people. As a side dish it should serve 4 to 6 people.