Potato Frittata

Potato Frittata
Photo by Mark Thomas

Ingredients

  • 1 lb. potatoes, peeled and diced in ½-inch cubes
  • 1 large red onion, chopped
  • ¼ tsp. freshly ground black pepper
  • ¾ tsp. kosher salt
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • + 4 more ingredients
    • 3 oz. Gruyère or other mild cheese, shredded (about 1-½ cups)
    • 6 sun-dried tomatoes packed in oil, drained, and sliced in half lengthwise
    • 12 large eggs
    • 2 tsp. chopped fresh thyme leaves

Heat the oven to 350°F. Heat the butter and oil in a 9- or 10-inch nonstick skillet with an ovenproof handle (or cover a wooden or plastic handle with a thick layer of foil) over medium heat. Add the potatoes and onion and sauté for 20 to 25 min., stirring frequently, until the onions are softene...

View full recipe at Fine Cooking

Comments

Variations on Potato Frittata

  • Potato Frittata
    • 1/4 cup chopped fresh parsley
    • 1/2 teaspoon salt, divided
    • 1/4 teaspoon paprika
    • 1/4 cup chopped fresh parsley
    • +17 other ingredients
  • Potato Frittata
    • 1 cup thinly sliced zucchini
    • 1 teaspoon balsamic vinegar
    • 1/4 teaspoon salt
    • 1 cup thinly sliced leeks
    • 1 teaspoon olive oil
    • +9 other ingredients

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