How about a Potato Frittata? What’s that, you ask? An easy recipe for baked eggs with potatoes.
Try this Potato Frittata for breakfast or brunch.
Potatoes and eggs go together like love and marriage, right? I like them cooked together. One of the tastiest ways to make them is in a Potato Frittata. If you have been following my blog for some time, you know that a Frittata is the Italian way to make an omelet. Instead of working hard to flip it or fold it, you cook it on top of the stove for a few minutes until it starts to set. Then you finish it off in the oven under the broiler. Simple and delicious.
With a Potato Frittata, there’s one more preliminary step. You have to brown the potatoes before you add the egg mixture. And remember to save some of the browned potatoes to toss on the top.
What You Need
You will need a knife (maybe 2), cutting board, bowl, wire whisk, seasoned cast iron skillet (preferred), and a spatula. And a good appetite, of course!
Potato Frittata Recipe
A delicious baked egg Italian omelet with crispy potatoes
- 2 medium potatoes (about 2 cups peeled and diced)
- 1/4 teaspoon sea salt
- 1/8 teaspoon pepper
- 2 tablespoons olive oil (or canola)
- 1/2 small onion (about 1/2 cup chopped)
- 4 eggs
- 1/2 teaspoon Herbes de Provence (or your favorite herbs)
- 2 tablespoons crumbled goat cheese (or feta or Pecorino Romano)
Heat the oil over medium-high heat in an 8-inch cast iron skillet until hot.
Add the peeled, diced potatoes, salt and pepper, and shake the pan to coat the potatoes with oil.
Turn the temperature to medium and continue cooking the potatoes until they are soft and slightly brown (about 15-20 minutes)
In a bowl, whisk the eggs and Herbes de Provence until they are completely blended and frothy. Set aside.
Add the onion to the skillet and cook for about 5 minutes until the onion is transparent.
Remove about half of the potato-onion mixture from the skillet, and set it aside.
Pour the eggs into the skillet over the top of the remaining potatoes. Cook over medium low heat for about 10-12 minutes until the eggs are mostly set.
Turn your broiler on high.
Toss the remaining potato-onion mixture over the top of the nearly set eggs.
Sprinkle the goat cheese (or feta) over the top of the frittata.
Put the frittata under the broiler for about 3-5 minutes to fully set the top, brown it a bit and melt the cheese. Watch carefully as it can burn easily.
Remove the frittata from the oven and let it rest a couple minutes before cutting.
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Recipe Nutrition Information
This recipe is GF, DF, NF, SF, CF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop October 11, 2020.