Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Potato Frittata

Mark Thomas

Servings: eight.

When they’re in season, you can substitute sliced fresh tomatoes for the sun-dried.

Ingredients

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

Nutritional Information

      Calories (kcal) : 240
      Fat Calories (kcal): 130
      Fat (g): 15
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 330
      Sodium (mg): 340
      Carbohydrates (g): 13
      Fiber (g): 2
      Protein (g): 14

Preparation

  • 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 softened and the potatoes are crispy on the surface and tender inside. Season with the thyme, 1/4 tsp. salt, and a pinch of pepper. Set aside. (You can make the filling up to this point a day in advance and refrigerate it. Bring it to room temperature before continuing.)
  • Combine the eggs, parsley, and the remaining salt and pepper in a medium mixing bowl; whisk until well blended. Stir in 1-1/4 cups of the Gruyère.
  • Flatten the potato filling in the skillet with a spatula and pour the egg mixture over. Cook over medium-low heat, occasionally stirring gently, until the bottom is lightly set and cooked, about 7 minutes. Arrange the tomatoes around the edge of the frittata. Sprinkle with the remaining 1/4 cup cheese. Put the skillet in the oven. Bake until the frittata is puffed and brown, about 12 minutes. Serve hot, warm, or at room temperature.

    To get the frittata out of the pan, carefully run a flat wooden spatula around the edge.

Reviews

Rate or Review

Reviews

  • joannalynn60 | 01/14/2017

    Fabulous! I typically make everything as is the first go round, but I did mix it up a little. We don't care for a brown frittata, so I used a tsp of baking powder, some flour and milk and added to eggs since it's how I make my others. As well as pouring in egg mixture and cooking completely in the oven. The flavors are the bomb!

  • joannalynn60 | 01/14/2017

    Fabulous! I typically make everything as is the first go round, but I did mix it up a little. We don't care for a brown frittata, so I used a tsp of baking powder, some flour and milk and added to eggs since it's how I make my others. As well as pouring in egg mixture and cooking completely in the oven. The flavors are the bomb!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks