Potato Frittata

Potato Frittata
Photo by Mark Thomas

Ingredients

  • 1 Tbs. olive oil
  • 12 large eggs
  • 1 Tbs. unsalted butter
  • ¾ tsp. kosher salt
  • 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
  • + 4 more ingredients
    • 2 tsp. chopped fresh thyme leaves
    • ¼ tsp. freshly ground black pepper
    • 3 oz. Gruyère or other mild cheese, shredded (about 1-½ cups)
    • 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 teaspoon paprika
    • 4 large egg whites
    • 1/4 cup chopped fresh parsley
    • 1/2 teaspoon salt, divided
    • 4 large egg whites
    • 1 garlic clove, minced
    • +15 other ingredients
  • Potato Frittata
    • 1/4 teaspoon cracked pepper
    • Fresh basil sprigs (optional)
    • 1 teaspoon olive oil
    • Nonfat sour cream (optional)
    • +10 other ingredients

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