Frittata are a delicious and versatile Italian baked egg dish that can be eaten for breakfast, lunch or dinner. Perfect for when you don’t know what to cook but have some eggs on hand. You can add virtually any vegetable or meat ingredients to the basic recipe for a comforting meal. This potato frittata makes use of potatoes, onions, and fresh parsley for a satisfying savory frittata. A nice Spring Salad with Honey White Wine Vinaigrette is the perfect companion to this meal.
1/2 large yellow onion, diced small
4 small potatoes, pre-blanched 6 eggs
2 tbsp Olive oil (divided)
Parsley, chopped fine (if desired)
Parmesan cheese (if desired)
Salt and pepper to taste
- Preheat the oven to 400°.
- Crack the eggs into a medium bowl & whisk with a pinch of salt & pepper & the chopped parsley
- Wash & scrub the potatoes in cold water, peeling if desired.
- Microwave or place potatoes in boiling salted water until they can be easily pierced by a fork.
- Remove & slice the potatoes into ¼-inch thick rounds & add to the egg mixture, stirring to combine well. Meanwhile, add the diced onion & 1 tbsp olive oil to the skillet & cook on medium heat with a pinch of salt, stirring until golden.
- Add the cooked onions to the egg mixture with ¼ cup grated parmesan cheese (if desired) & stir to combine well. Wipe out the skillet & add the remaining olive oil & coat the pan, heating it under medium-high heat.
- Add the egg mixture & spread it evenly across the skillet. Cook 5-10 minutes until the frittata on the sides of the skillet begins to set. Place the skillet in the oven for 10-20 minutes, until the egg is no longer runny in the middle & cooked through. (For a crispy top, place under the broiler for final 2 minutes.)
- Remove from the oven & transfer to a large plate, or serve frittata from the skillet by slicing into wedges when cooled. Top with grated cheese, salt and pepper, as desired.