1/1 Photo of Potato and Onion Frittata
A frittata can be served at any temperature; warm, room temperature or even cold. This makes an ideal do-ahead dish for almost any occasion. From wanigan.com
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- 1Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes. Drain potatoes and let cool. Peel and cut into 1/4-inch-thick slices.
- 2Meanwhile, in large bowl, whisk eggs until frothy. Add cheese, parsley, salt and pepper, and whisk until blended.
- 3Preheat oven to 350°F In large ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes. Add garlic and cook, stirring often, 1 minute. Add butter and reduce heat to medium-low. Add potatoes and mix. Slowly pour eggs into pan; do not stir. Cook, undisturbed, 2 minutes.
- 4Transfer skillet to oven and bake until eggs are cooked through, 15 to 18 minutes. Remove from oven and let sit 2 minutes, then loosen with spatula and slide onto serving plate. Let cool 5 minutes before slicing.
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Nutritional Facts for Potato and Onion Frittata
Serving Size: 1 (178 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 200.2
- Calories from Fat 86
- Total Fat 9.6 g
- Saturated Fat 3.1 g
- Cholesterol 216.9 mg
- Sodium 334.3 mg
- Total Carbohydrate 19.0 g
- Dietary Fiber 2.0 g
- Sugars 2.0 g
- Protein 9.2 g