There are those times when a frittata is just what you have a taste for, like the other night when my husband was working late. I needed something that would be equally delicious served lukewarm as it would be piping hot, and this frittata fit the bill. The potato and onion version is a classic and lends itself to all sorts of additions. Cheese, bacon, sausage, or any of your favorite vegetables would be delicious.
Traditionally served at brunch, it makes a lovely light dinner when paired with a green salad. And don't forget Mother's Day!
Author: Once Upon a Tart
makes one 9 or 10 inch frittata
- 2 lbs. red potatoes, washed, halved and sliced into 1/4 inch half rounds
- 2 large yellow onions, quartered and thinly sliced
- 1/4 cup plus 2 T. olive oil
- 10 eggs
- salt and pepper
- fresh thyme or parsley
- Preheat oven to 450F
- In a bowl, toss the potatoes and onions with 2T. olive oil, salt and pepper
- Place on a sheet pan and roast about 25 minutes until the potatoes are brown and tender.
- Remove from oven and allow to cool.
- Lower the oven temp to 350F
- Whisk the eggs with salt, pepper and herbs
- Add potatoes and onions and stir to combine
- Using a 9 or 10 inch cast iron or ovenproof pan, heat 1/4 cup olive oil until almost smoking
- Pour egg mixture into pan and cook for 1 minute to form a nice bottom crust
- Move the pan into the oven and bake 20-25 minutes until the center is firm to the touch
- If necessary, brown the top under the broiler for a minute or so
- Remove the pan from the oven and allow the frittata to cool slightly before slicing
- You can slice directly from the pan or flip onto a serving plate.
- Flip it again so that the top is facing up
- This is also delicious served at room temperature.
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