Potato Frittata

Potato Frittata
Photo by Mark Thomas

Ingredients

  • 2 tsp. chopped fresh thyme leaves
  • 6 sun-dried tomatoes packed in oil, drained, and sliced in half lengthwise
  • 12 large eggs
  • 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 lb. potatoes, peeled and diced in ½-inch cubes
    • 1 large red onion, chopped

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
    • 3/4 pound baking potatoes, peeled, halved lengthwise, and thinly sliced
    • +7 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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