Potato And Onion Frittata

This Italian egg-based dish blends the simplicity of an omelette with the heartiness of a quiche. How so?

A frittata can be as elaborate as beaten eggs and various other ingredients like vegetables, meats, cheeses, and herbs.

Or as simple as this frittata with fried potatoes, onions, herbs and cheese. And even this Arugula and Feta Frittata.

Unlike its delicate cousin, the omelette, a frittata requires patience and skill to achieve the perfect balance of flavors and textures.

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A frittata is very versatile as it allows for endless variations, you can even use leftovers to make a frittata.

It’s a hearty and satisfying dish that can be enjoyed at any meal, whether for breakfast, lunch, or dinner.

This dish is a popular and beloved breakfast item in Italy and even a brunch item in the United States.

A frittata demands understanding and respect for its timeless appeal and culinary significance.

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Potato And Onion Frittata

5 large eggs

1/4 cup heavy cream

2 tablespoons grated Parmesan cheese

1 1/2 cups baby potatoes (yellow and red) washed and cut into bite sized pieces, about 1/2-inch

1/2 cup white onion, roughly chopped

1 teaspoon herbs de Provence

1 tablespoon extra virgin olive oil

1 tablespoon salted butter

1/2 shredded sharp white cheddar cheese

Smoked paprika and dried parsley for garnishing

Turn broil to high and place rack 4-6 below heat source.

In a small bowl or measuring cup, add eggs with 1/4 teaspoon salt. Whip until thoroughly incorporated. Set aside.

Place an oven proof skillet over medium high heat. Add olive oil and butter. When butter starts to sizzle a little add herbs to bloom, about 30 seconds. Add onions and sauté just until to have the aroma of onion, about 30-40 seconds.

Next add chopped potatoes and stir until well coated with herbs and oil. Make sure potatoes are spread evenly over surface of the skillet. Place a lid on pan. Be sure to stir potatoes every 2-3 minutes until they start to brown, about 10-15 minutes.

To the egg mixture that has been sat aside, add cream and cheese. Whisk until well blended.

When potatoes have brown add egg-cream mixture to skillet. Pour evenly over the potatoes.

Let cook for about 5-6 minutes or until egg mixture cooks, but center is still slightly soft.

Spread evenly the 1/2 cup cheddar cheese over mixture. Place skillet under broil until cheese has melted to a golden brown color, about 3-4 minutes. Be careful not to burn the cheese.

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Remove from heat. Sprinkle with smoked paprika and dried parsley. Plate and serve.

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Try These Frittata Favorites

• Green Beans Almondine & Sun-Dried Tomatoes Frittata
• Leek Arugula and Goat Cheese Frittata

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Make A Frittata Using Your Instant Pot

• Instant Pot Mexican Chorizo & Cheddar Cheese Frittata
• Instant Pot Asparagus & Brussels Sprouts Frittata

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