Side Pannel
Potato-Onion Frittata
- Prep Time: 10 min
- Cooking Time: 1 hr 30 min
- Serves: 6-8 servings
Potato-Onion Frittata
- Recipe Submitted by Kalina on 09/27/2010
Category: One-Dish Meal, Side Dishes, Vegetarian, Appetizers, Savory Pies, Potatoes, Lunch/Snacks, Vegetables
Ingredients List
- 5 Tablespoons olive oil, divided
- 1 yellow onion, chopped
- 4 large russet potatoes, peeled and cut into 1/8-inch thick slices
- 3 Tablespoons unsalted butter
- Kosher salt
- Freshly ground pepper
- 7 whole large eggs
- 1/4 cup (about 5) thinly sliced scallions , plus more for garnish
- 1 Tablespoons minced flat-leaf parsley
- 2 Tablespoons heavy cream
- 1/4 cup finely grated parmesan (1 ounce)
Directions
Preheat oven to 400 degrees F.
Pour 2 tablespoons of the olive oil into a 12-inch nonstick skillet over medium heat and add 1/2 teaspoon of the salt. Carefully add the chopped onion and cook until golden, stirring occasionally, about 20 min.
Transfer the onions to the roasting pan and toss with the raw sliced potatoes. Add 1 tablespoon of butter and the remaining 3 Tablespoons of olive oil. Toss with your hands and season with salt and pepper. Cover the pan with foil and bake in the preheated oven for 25-30 minutes or until the potatoes are tender.
Set the potatoes aside to cool for 15 minutes. Reduce the oven heat to 350 degrees F.
While the potatoes are cooking, whisk the eggs, scallions, parsley and cream together. Season with salt and pepper.
Heat a 10-inch cast-iron skillet over medium high heat. Melt the remaining 2 Tablespoons butter in the skillet. Add the cooked potatoes to the pan. Add the egg mixture on top, spreading evenly across the pan. Cover the skillet with foil and bake for 30 minutes. Remove the foil, sprinkle top evenly with 1/4 cup parmesan, and bake for 10 minutes more until the cheese melts and frittata is golden brown.
Slide onto a platter and cut into 6-8 wedges.
Pour 2 tablespoons of the olive oil into a 12-inch nonstick skillet over medium heat and add 1/2 teaspoon of the salt. Carefully add the chopped onion and cook until golden, stirring occasionally, about 20 min.
Transfer the onions to the roasting pan and toss with the raw sliced potatoes. Add 1 tablespoon of butter and the remaining 3 Tablespoons of olive oil. Toss with your hands and season with salt and pepper. Cover the pan with foil and bake in the preheated oven for 25-30 minutes or until the potatoes are tender.
Set the potatoes aside to cool for 15 minutes. Reduce the oven heat to 350 degrees F.
While the potatoes are cooking, whisk the eggs, scallions, parsley and cream together. Season with salt and pepper.
Heat a 10-inch cast-iron skillet over medium high heat. Melt the remaining 2 Tablespoons butter in the skillet. Add the cooked potatoes to the pan. Add the egg mixture on top, spreading evenly across the pan. Cover the skillet with foil and bake for 30 minutes. Remove the foil, sprinkle top evenly with 1/4 cup parmesan, and bake for 10 minutes more until the cheese melts and frittata is golden brown.
Slide onto a platter and cut into 6-8 wedges.
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