Potato Frittata

Potato Frittata
Photo by Mark Thomas

Ingredients

  • 1 Tbs. olive oil
  • 1 large red onion, chopped
  • 12 large eggs
  • ¼ tsp. freshly ground black pepper
  • ¾ tsp. kosher salt
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 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
    • 2 tsp. chopped fresh thyme leaves
    • 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
    • 1/4 cup chopped fresh parsley
    • 1/2 teaspoon salt, divided
    • 4 large egg whites
    • 1/8 teaspoon black pepper
    • 1 1/2 cups vertically sliced red onion
    • +16 other ingredients
  • Potato Frittata
    • 2 tablespoons coarsely chopped fresh basil
    • 1/4 cup grated Parmesan cheese
    • 1 1/2 cups frozen egg substitute, thawed
    • 1 clove garlic, minced
    • +10 other ingredients

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