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Savory Potato Frittata

Savory Potato Frittata

Prep Time 10 minutes Cook Time 25 minutes

Start the day out right with this hearty breakfast dish.

by Cat Cora

What you'll need

  • 8 large eggs
  • 1 large russet potato, peeled and diced into 1/2-inch pieces
  • 1 large yellow onion, finely chopped
  • 1/2 cup whole milk
  • 1/4 cup olive oil
  • 1/4 cup thinly sliced green onions
  • 1 teaspoon finely chopped fresh rosemary
  • Kosher salt and freshly ground black pepper

Notes:

Serves 6-8

How to make it

  1. Preheat the oven to 350° F.
  2. In a medium pot filled with cold, salted water, add the diced potato and bring to a boil. Cook for 8-10 minutes until the potato is tender and can be pierced with a knife. Drain in a colander and set aside to cool.
  3. Heat 2 tablespoons of oil in an oven-safe, 12-inch non-stick skillet, or in a cast-iron pan, over medium heat.
  4. Add the onions, rosemary and a pinch of salt and pepper into the hot pan. Cook, stirring occasionally, for 10 minutes until the onions are softened.
  5. In the meantime, in a medium-bowl, whisk the eggs, milk, green onions and a pinch of salt and pepper.
  6. Add the remaining 2 tablespoons of olive oil into the pan with the onions along with the cooled potatoes. Mix together and spread into an even layer.
  7. Pour the egg mixture over the onions and potato. Allow the eggs to cook and set, about 5 minutes.
  8. Remove the pan from the heat and put into the oven to finish cooking, about 10 minutes until fully cooked and slightly golden on top.
  9. Carefully remove the pan from the oven and set aside to cool -- remember, the handle will be very hot! It's a good idea to slide the oven mitt over the handle as a reminder not to touch it as it cools.
  10. Remove the frittata from the pan, either by inverting onto a plate or, or cutting slices directly out of the pan. Serve warm or at room temperature.

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