Bacon
Papas Italian Potato PepperĀ Frittata
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3 Reviews
Marghet
September 13, 2016
This recipe did not hit the mark for me but it has promise. I wasn't sure what size the author considers 'medium russet potatoes', but there was only large ones (what you'd eat as a twice baked potato meal) at my grocery store so I used 4 large as opposed to 8 medium potatoes. That was way too much for the 12 inch deep pan. It took a while to cook and while I was doubtful, it did actually come out as a cake. The next problem was that the taste was bland and overpowered by the potatoes, no matter how much seasoning. I think either the potatoes should be scaled down, or the bacon doubled. I ended up cutting up scallions and putting them on top with some extra cheese and hot sauce, and then the dish was very tasty. I think that adding a 1/2 cup of scallions instead of parsley would add much more flavor to the dish.
Lorraine F.
September 14, 2016
Marghet: This potato cake was originally made by my Grandfather over 70 years ago. Ingredients really make the difference in any recipe. Good tasting olive oil, fresh potatoes, sweet onions, fresh herbs and lots of salt and pepper are key. Seasoning is a preference but enough salt is necessary to bring out the flavors. The only ingredients my Grandfather used was Extra Virgin olive oil, potatoes, onions, red pepper and eggs. And lots of salt and pepper. The taste was amazing. THAT'S IT. I updated the recipe to add more to the mix. Russet potatoes are baking potatoes and 8 medium sized (about 4") cut into small 1/4" dice is right for this recipe. I usually buy a 5 pound bag and the potatoes are not quite as big as baking size. The potato pieces should be small so they cook faster. I like your ingredients ideas and am glad the recipe came out tasty with your additions. I hope you try it again and add the salt when the potatoes are cooking. You have made the recipe your own! ENJOY!
Marghet
September 14, 2016
Thanks Lorraine. I always try to use fresh, high-quality ingredients and then I cut the potatoes in 1/4 inch and then salted when the potatoes were cooking. It's probably just the fact I couldn't find the right sized potatoes which lead to the overwhelming potato favor for me. Maybe you should updated your recipe to include '(about 4 in)' next to the potatoes in the ingredients list or change it to a weighted amount by pound or grams?
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