Potato Frittata

Potato Frittata
Photo by Mark Thomas

Ingredients

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

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
    • 3/4 pound baking potatoes, peeled, halved lengthwise, and thinly sliced
    • 3 large eggs
    • 1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
    • +18 other ingredients
  • Potato Frittata
    • Fresh basil sprigs (optional)
    • 1 teaspoon balsamic vinegar
    • 1/4 teaspoon salt
    • 2 tablespoons coarsely chopped fresh basil
    • +10 other ingredients

Related Articles


Best Wine Deals

See More Deals





Snooth Media Network