Potato Onion Frittata

This classic Potato Onion Frittata is a comforting and versatile dish that bridges the gap between breakfast and dinner. The key to this recipe lies in the slow-cooking of thinly sliced baking potatoes and sweet onions in olive oil until they are tender and lightly browned. This process builds a deep, savory foundation that contrasts beautifully with the fluffy, custard-like texture of the egg mixture. The result is a golden, sliceable cake that holds its shape well, making it excellent for meal prep or serving alongside a fresh green salad. It is an ideal choice for weekend brunches, light lunches, or a quick family dinner when you want something substantial yet simple. The earthy flavors of the potatoes pair perfectly with the richness of the eggs, creating a satisfying meal that feels both homestyle and elegant.

Cuisine: Mediterranean

Courses: Breakfast

Difficulty: Intermediate

Servings: 6

Calories: 137.9

Dietary: Gluten-free, Vegetarian

Description

This classic Potato Onion Frittata is a comforting and versatile dish that bridges the gap between breakfast and dinner. The key to this recipe lies in the slow-cooking of thinly sliced baking potatoes and sweet onions in olive oil until they are tender and lightly browned. This process builds a deep, savory foundation that contrasts beautifully with the fluffy, custard-like texture of the egg mixture. The result is a golden, sliceable cake that holds its shape well, making it excellent for meal prep or serving alongside a fresh green salad. It is an ideal choice for weekend brunches, light lunches, or a quick family dinner when you want something substantial yet simple. The earthy flavors of the potatoes pair perfectly with the richness of the eggs, creating a satisfying meal that feels both homestyle and elegant.

Ingredients

3 tablespoon Olive oil
2 lg Baking potatoes; sliced 1/8"

Directions

1
Preheat your oven broiler to high.
2
Peel and slice the baking potatoes into 1/8-inch thick rounds. Slice the medium onion into thin half-rings.
3
Heat the olive oil in a 10-inch oven-safe skillet over medium heat.
4
Add the potatoes and onions to the skillet, stirring occasionally to prevent sticking.
5
Cook the vegetables for 10 to 12 minutes, until the potatoes are softened and lightly browned.
6
While the vegetables cook, whisk together the eggs, egg whites, salt, and pepper in a medium bowl.
7
Pour the egg mixture evenly over the potato and onion mixture in the skillet.
8
Cook on the stovetop for 6 to 8 minutes, gently lifting the edges with a spatula to allow uncooked egg to flow underneath, until the edges are set.
9
Transfer the skillet to the oven broiler.
10
Broil for 3 to 4 minutes, watching closely, until the top is puffy, golden, and fully set.
11
Remove from the oven, let cool for 2 minutes, then slice and serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 137.9kcal

% Daily Value *
Total Fat 11.3g18%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 8.5g3%
Dietary Fiber 1.1g5%
Sugars 0.4g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: breakfast, frittata, potato, onion, eggs, brunch, oven-baked, skillet, vegetarian, meal-prep, comfort-food, easy-cooking

Read it online: https://www.chefs-mate.com/recipe/potato-onion-frittata/