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Potato Egg Frittata

Potato Egg Frittata Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 lb Yukon Gold potatoes, sliced ¼ inch thick
  • 2 tbsp olive oil
  • 1 small yellow onion, halved and thinly sliced
  • 6 large eggs
  • 3 tbsp whole milk (optional)
  • ½ tsp fine sea salt, plus a pinch
  • ¼ tsp black pepper
  • 1 tbsp unsalted butter
  • ½ cup grated Parmesan cheese, divided
  • Chopped fresh parsley, for serving

Method
 

  1. Preheat broiler with a rack 6 inches from the element. Heat olive oil in a 10-inch oven-safe nonstick skillet over medium heat. Add potatoes in a single layer and cook 6 minutes, until golden underneath.
  2. Flip potatoes, add onion, salt, and pepper. Cook 4 minutes, stirring occasionally, until softened.
  3. Whisk eggs, milk, a pinch of salt, pepper, and half the Parmesan until pale and frothy. Melt butter in the skillet, pour in the egg mixture, and scatter remaining Parmesan on top. Cook 2 to 3 minutes until edges set.
  4. Broil 2 to 3 minutes until puffed and golden brown. Let rest 1 minute, then slice, garnish with parsley, and serve.

Notes

Let the frittata rest for a minute before slicing; it firms up and slides out of the pan more easily. Use a nonstick skillet to prevent sticking, and wrap the handle in foil if it’s not broiler-safe.