Potato frittata
Enjoy a delicious and hearty Potato Frittata featuring a blend of eggs, cheddar cheese, and tender potatoes, perfectly complemented by sautéed onions and garlic. This easy-to-make dish is ideal for breakfast, brunch, or a light dinner. Satisfy your cravings with this flavor-packed, nutritious, and versatile recipe!
- 27 Apr 2024
- Cook time 25 min
- Prep time 45 min
- 6 Servings
- 7 Ingredients
A potato frittata is a delicious and versatile dish that's perfect for any meal of the day. This recipe combines simple ingredients like potatoes, onions, cheese, and eggs to create a mouthwatering dish that’s both hearty and nutritious.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs and milk until they are well combined. Season with a pinch of salt and pepper. Set aside.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
- Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown, about 8-10 minutes.
- Add the minced garlic and cook for an additional minute until fragrant. Transfer the onions and garlic to a plate and set aside.
- In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the sliced potatoes in an even layer and cook for about 10-12 minutes, flipping occasionally, until they are tender and golden brown on both sides. Season with a bit of salt and pepper.
- Return the cooked onions and garlic to the skillet, distributing them evenly among the potatoes.
- Pour the egg mixture over the vegetables, tilting the skillet to ensure it covers everything evenly.
- Sprinkle the shredded cheddar cheese over the top of the egg mixture.
- Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the frittata is set and the top is golden brown and slightly puffed.
- A good way to check is to insert a knife into the center; it should come out clean.
- Remove the skillet from the oven and let the frittata rest for a few minutes before slicing.
- Cut into wedges and serve warm. Enjoy!
Tips:
- Choose the right potatoes: Use starchy varieties like Russet potatoes for a creamy texture or waxy potatoes like Yukon Gold for a firmer bite.
- Even cooking: Slice the potatoes thinly and evenly to ensure they cook uniformly.
- Don’t overmix the eggs: Whisk the eggs just enough to combine the yolks and whites. Overmixing can make the frittata tough.
- Cook on medium heat: Use medium heat to avoid burning the bottom while ensuring the frittata cooks through properly.
- Use a non-stick or well-seasoned cast-iron skillet: This prevents sticking and makes it easier to flip or remove from the pan.
- Be patient: Let the frittata sit for a few minutes after cooking to make it easier to cut and serve.
Your potato frittata is now ready to be enjoyed! This versatile dish can be served warm or cold, and pairs wonderfully with a fresh salad or crusty bread. It’s an excellent addition to any brunch table or as a satisfying meal on its own.
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 240kcal | 10% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 3.14g | 8% |
| Sugar 4.72g | 5% |
| Fat | |
| Fat 16g | 18% |
| Saturated 6g | 19% |
| Cholesterol 220mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 190mg | 34% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.35mg | 27% |
| Vitamin B3 1.15mg | 7% |
| Vitamin B6 0.42mg | 25% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.76ug | 32% |
| Vitamin C 24mg | 27% |
| Vitamin E 0.67mg | 4% |
| Vitamin K 2.79ug | 2% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 1.84mg | 17% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 630mg | 18% |
| Selenium, Se 22ug | 38% |
| Sodium, Na 190mg | 12% |
| Zinc, Zn 1.70mg | 15% |
| Water | |
| Water 180g | - |
| * 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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