Potato frittata
This potato frittata blends hearty potatoes, sweet onions, and rich cheddar cheese with eggs, creating a comforting dish that's easy to prepare and perfect for any meal. Baked until golden brown, it’s simple to serve and enjoy warm or at room temperature.
Cook time 25 min
Prep time 45 min
Ingredients:
6 eggs1/3 cup milk (1% fat)
1 cup cheddar cheese
2 tbsp olive oil
2 onions
2 garlic cloves
3 potatoes
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.
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!
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.
Potato frittata FAQ:
Bake the potato frittata in a preheated oven at 375°F (190°C) for about 15-20 minutes. It's done when the top is golden brown and puffed, and a knife inserted into the center comes out clean.
The frittata is done when the top is golden and slightly puffed. You can check for doneness by inserting a knife into the center; if it comes out clean, the frittata is ready.
Yes, you can store leftover potato frittata in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
You can substitute cheddar cheese with other cheese varieties like feta, mozzarella, or Monterey Jack. Each will provide a different flavor profile.
A large oven-safe skillet, preferably 10-12 inches in diameter, works best for this potato frittata recipe to ensure even cooking and easy handling.
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.
Nutrition per serving
6 ServingsCalories 240kcal
Protein 13g
Carbohydrates 24g
Fiber 3.14g
Sugar 4.72g
Fat 16g
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