Potato Frittata

Potato Frittata
Photo by Mark Thomas

Ingredients

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

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 garlic clove, minced
    • 3/4 pound baking potatoes, peeled, halved lengthwise, and thinly sliced
    • 3 large eggs
    • +18 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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