Potato Frittata

Potato Frittata
Photo by Mark Thomas

Ingredients

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

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
    • 1/8 teaspoon black pepper
    • 1/8 teaspoon black pepper
    • 1 1/2 cups vertically sliced red onion
    • +18 other ingredients
  • Potato Frittata
    • 1/4 teaspoon cracked pepper
    • Fresh basil sprigs (optional)
    • 1 teaspoon olive oil
    • Nonfat sour cream (optional)
    • +10 other ingredients

Related Articles


Best Wine Deals

See More Deals »






Snooth Media Network