Potato and Onion Frittata
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Source: https://recipheon.com/en/recipes/breakfast/potato-and-onion-frittata
About this recipe
A potato and onion frittata is a hearty egg dish for breakfast, brunch, or a simple dinner. Compared with a plain omelet, the potatoes and onion give it more texture and make it more filling. Season the eggs before pouring them into the skillet, and spread the ingredients evenly so every slice tastes balanced. Avoid baking or reheating it for too long, or the eggs may dry out. Serve the frittata warm or after it has cooled slightly, when the set egg holds the potatoes and onion neatly together.
Ingredients
Servings: 4
5 eggs
250 g cooked potatoes
1 onion
40 g cheese
1 tablespoon olive oil (15 ml)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Steps
Preheat a conventional oven (no fan) to 180°C. Slice the cooked potatoes, finely chop the onion, and grate the cheese.
Heat the olive oil in an ovenproof skillet about 24 cm in diameter. Cook the onion for 3–4 minutes, until softened, then add the potatoes and cook for another 2 minutes.
Beat the eggs with the salt and pepper. Pour them into the skillet, spread the potatoes and onion evenly, sprinkle with the cheese, and cook over low heat for 2 minutes, until the edges begin to set.
Transfer the skillet to the middle rack of the oven and bake for 10–12 minutes, until the center of the frittata is set but still moist. Let it rest for 2 minutes before slicing.
Estimated nutrition
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