Potato & bread frittata
Discover a deliciously hearty Potato & Bread Frittata recipe that combines tender potatoes, crispy white bread, creamy eggs, and a blend of savory spices. Perfect for breakfast, brunch, or a light dinner, this dish is made with simple ingredients like potatoes, garlic, and onion, then finished with a rich touch of heavy whipping cream and butter. Easy to make and sure to satisfy, it's a versatile meal your whole family will love!
- 18 Mar 2024
- Cook time 25 min
- Prep time 15 min
- 6 Servings
- 9 Ingredients
Elevate your breakfast or brunch game with this delicious Potato & Bread Frittata, a perfect blend of hearty potatoes, crusty bread, and rich eggs. This satisfying dish is not only easy to make, but it's also great for using up leftover bread, ensuring nothing goes to waste in your kitchen.
Ingredients:
Instructions:
- Peel and dice the potatoes into small cubes.
- Place the diced potatoes in a pot of salted water. Bring to a boil and cook until just tender, about 10 minutes.
- Drain the potatoes and set aside.
- In a large ovenproof skillet, heat the olive oil over medium heat.
- Add the finely chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
- Add the boiled potatoes to the skillet with the onions and garlic. Cook for another 5 minutes, stirring occasionally, until the potatoes start to brown slightly.
- Toss in the bread cubes and cook for an additional 2 minutes, allowing them to soak up any excess oil and become slightly crispy.
- In a large bowl, whisk together the eggs, heavy whipping cream, and spice mix until well combined.
- Pour the egg mixture into the skillet with the potatoes, bread, onion, and garlic. Stir gently to ensure even distribution of all ingredients.
- Add the butter in small pieces around the skillet.
- Reduce the heat to low and cook the mixture on the stovetop until the edges start to set, about 5-7 minutes.
- Preheat your oven’s broiler to high.
- Transfer the skillet to the oven and broil until the top is golden brown and the frittata is fully set, about 3-5 minutes. Keep a close watch to prevent burning.
- Once done, remove the skillet from the oven. Allow the frittata to cool slightly.
- Slice into wedges and serve warm.
Tips:
- Make sure to slice the potatoes thinly to ensure they cook through evenly and quickly.
- Use day-old bread for better texture; fresh bread might become too soggy.
- Feel free to customize the spice mix to your liking – a pinch of paprika or a dash of dried herbs can add a unique twist.
- Pre-cook the onions and garlic until they are soft and fragrant to enhance their flavors before incorporating them into the frittata.
- Allow the frittata to rest for a few minutes after cooking; this helps it set and makes it easier to slice.
- Consider adding some grated cheese over the top before baking for an extra layer of richness.
This Potato & Bread Frittata is a simple yet flavorful dish that brings together the best of both worlds in terms of texture and taste. Whether you're hosting a brunch or looking for a quick and filling meal, this frittata is sure to impress and satisfy everyone's appetite. Serve it with a fresh salad or a dollop of sour cream for the perfect finishing touch.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 2.34g | 6% |
| Sugar 4.04g | 4% |
| Fat | |
| Fat 27g | 30% |
| Saturated 13g | 43% |
| Cholesterol 260mg | - |
| Vitamins | |
| Vitamin A 280ug | 31% |
| Choline 190mg | 34% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.34mg | 26% |
| Vitamin B3 1.60mg | 10% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.56ug | 23% |
| Vitamin C 16mg | 17% |
| Vitamin E 0.84mg | 6% |
| Vitamin K 3.20ug | 3% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 2.09mg | 19% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 450mg | 13% |
| Selenium, Se 20ug | 38% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 1.11mg | 10% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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