Potato Frittata

Potato Frittata
Photo by Mark Thomas

Ingredients

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

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
    • 1 teaspoon balsamic vinegar
    • 1/4 teaspoon salt
    • 2 tablespoons coarsely chopped fresh basil
    • 1/4 cup grated Parmesan cheese
    • +10 other ingredients

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