how long should a frittata take to cook?

[Aubergine]

made my very first one today, woo hoo!, using the onion & potato recipe in this month's EF. recipe said 45 minutes, mine took more like 90 mins. i mean, my (raw) potato and onion were both cut into 1/8" slices, and it was a lot longer than 10-15 minutes for the potatoes to soften. okay, maybe that part i can understand, but once i got all those eggs in there, it took another 3/4 hour on the stove over low heat for the egg part to even begin to look cooked. it all finished off nicely under the broiler, and i'll try it again, but does anyone have any tips? was a 10" skillet too small for 1 large onion, one large potato, and 5 eggs plus 5 whites, despite their directions? should the heat be higher?

[Becky13347]

I made the potato bacon frittatas from this months or (last months?) CL. The recipe said 40 minutes but mine took about 50 and I used less egg substitute. However these frittatas that I made were in individual cups so that could affect the cooking time for this recipe (less time b/c of smaller portions, etc)

[PattiA]

I cook frittatas on the stovetop only long enough to set the edges of the eggs, about 3-5 minutes, then pop it into a 425 degree oven for 20-25 minutes. I don't bother to broil. I use a 10" skillet. This is a method that I learned from an issue of Fine Cooking a few years ago.

I don't usually put potatoes in my frittatas, but if I am starting with raw potatoes, I grate them, then saute them to soften them. If I am in a hurry, I use organic frozen hash browns, which are just shredded pototoes, nothing else.

Darn, I wish I had some eggs...

Edited to add a link to the frittata recipe that I use

http://community.cookinglight.com/showpost.php?p=966743&postcount=24

[dcollier]

I make frittatas all the time and one of my most regulars is a potato and onion frittata. After the potato and onion have cooked and I add the eggs(which takes less than 30 minutes since I cut them into a small dice), I've never had it take over 10 minutes to cook, usually less. I'm amazed at the time you and Becky say it took to cook yours. I cook my frittatas 90% on the stove, and sometimes even "flip" them instead of putting them in the oven to finish. My potato and onion frittata calls for three to four small potatoes and one onion, but if I can remember correctly (my recipe's at home), I believe I don't use nearly as many eggs/egg whites as you did. I honestly am shocked at 45 minutes to an hour to cook a frittata.

Denise

[Lrimerman]

I just made frittatas this weekend for a party. I use the formula/recipe in Sunlight Cafe by Mollie Katzen. I use 8 eggs, salt, pepper and whatever mix of herbs and veggies I feel like. I cook the veges in a little olive oil first and add that to eggs then cook in a clean 10" pan. 3-5 minutes to set egg up on bottom and around sides then under the broiler until cooked through.

For the potato one, I boil the sliced potatoes first, then add them with whatever cheese and other veges and herbs I want to the eggs.

If you want a specific recipe I can type hers in later.

Lisa

[shscharles]

OK, I give up, what is EF (I know I'll hate myself later)??? :confused:

[tbb113]

OK, I give up, what is EF (I know I'll hate myself later)??? :confused:
Pretty sure it is Every Day Food

[Aubergine]

OK, I give up, what is EF (I know I'll hate myself later)??? :confused:

Everyday Food, the MSL recipe mag/ PBS tv show. bobmark got me started on that. don't feel bad, i've had similar things happen. at the gardening board, i couldn't fathom that BES were black-eyed susans.:)

thanks, everyone, for the input.

[dorothyntototoo]

CONGRATULATIONS! How long? For me, until there's no runny egg left. Some people eat soft scrambled eggs; maybe that's how the recipe was timed. To speed up the cooking of frittatas, I lift up the edges & tilt the pan to let some of the raw egg run underneath, like I do for omelets. I also make some little cuts in the middle for the same reason. And I put a lid on it. After it cooks in the oven you can't see that you've messed with it & it's much faster. I also cube & boil the potatoes before putting them in the skillet.

[Angelina]

I do it all on the stovetop. Never saw anyone putting it in the oven when I was little, so it's kind of a badge of honor (also many messy looking frittatas) to flip them when they are done on the bottom. I slide it onto a dish when the bottom is done, then close my eyes, say a prayer, OPEN my eyes and do the big flip.

What can I say...I like to live dangerously.

Anyway, if I was putting potatoes in it, I would make sure they are cooked in advance. :)

Angela

[Lillith]

I made this delicious & easy frittata (from Epicurious) two days ago:

8 large eggs (I used 2 whole eggs and the rest Egg Beaters)
1/4 tsp. salt
1/2 tsp. black pepper
1/4 cup olive oil
2 cups frozen, shredded hash brown potatoes
1 bunch scallions, chopped (2 cups)
1 (5 oz.) pkg. Boursin garlic-herb cheese (I used 4 oz. pkg. of Rondele Lite garlic-herb)

Preheat oven to 375. Whisk together eggs, S&P until just combined. Heat oil in ovenproof 9 to 10 inch heavy nonstick skillet (I used a 10" cast iron skillet) until very hot but not smoking. Add potatoes and scallions, stirring once, then cover and cook until beginning to brown, about 4 min. Stir potato mixture, then cover and cook another 3 minutes (I cooked a little longer). Pour eggs evenly over potatoes and dot cheese over eggs. Transfer skillet to oven, uncovered, and bake just until set, 15 min (I let it bake closer to 25 min.). Serve w/sliced smoked salmon or prosciutto.

Makes 4-6 servings (and is really very good!)

[veschke]

If you like the way it turned out, I wouldn't change a thing. :-) I'd probably have used a 12-inch pan, but then I'm always worried about things spilling over. When I make a frittata I almost always start with cooked veggies and it only takes a few minutes, but I tend to crank the heat up (impatience is bad in a cook, I know...). The tortilla di patatas I like to make for parties starts with raw potatoes and it probably takes an hour or so.

Angelina, I am in awe. :-) I can barely flip a pancake without getting it all over everything, never mind something this size.

[shscharles]

AARRRGGGHHH!!! I KNEW I'd hate myself! Thanks, everyone!