Potato & Red Onion Frittata Recipe

Potato & Red Onion Frittata Recipe Potato & Red Onion Frittata Recipe photo by Taste of Home Rating 5

Frittata is an Italian classic perfect for any meal of the day, even a special-occasion brunch. Here, market-fresh red onions and potatoes take center stage. —Maria Regakis, Somerville, Massachusetts

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Potato & Red Onion Frittata Recipe
  • Prep: 30 min. Bake: 15 min.
  • Yield: 4 Servings
30 15 45

Ingredients

  • 1 large red onion, chopped
  • 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
  • 4 tablespoons butter, divided
  • 1 garlic clove, minced
  • 1/2 pound red potatoes (about 5 small), thinly sliced
  • 6 eggs, lightly beaten
  • 1/3 cup 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded Gruyere or Swiss cheese

Directions

  • In a 10-in. ovenproof skillet, saute onion and rosemary in 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside. In the same skillet, cook potatoes in 2 tablespoons butter until tender and golden brown. Remove and keep warm.
  • In a large bowl, whisk the eggs, milk, salt and pepper. Stir in cheese and onion mixture. Melt remaining butter in the skillet; tilt pan to evenly coat. Add egg mixture. Bake at 350° for 8-10 minutes or until nearly set.
  • Top with potatoes; bake for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.

Nutritional Facts 1 wedge equals 326 calories, 23 g fat (12 g saturated fat), 361 mg cholesterol, 531 mg sodium, 15 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Potato & Red Onion Frittata in Taste of Home April/May 2010, p77

Tip

Satisfying Sandwich

A frittata is a great choice for breakfast. But you can turn it into a hearty lunch or dinner by using the open-faced omelet as a sandwich filling. Simply cook the frittata as the recipe directs, then place a piece between two slices of substantial bakery bread, such as sourdough or focaccia. Include sliced tomato and fresh spinach leaves, if you'd like, for a quick sandwich that's sure to satisfy.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Potato & Red Onion Frittata

Potato & Red Onion Frittata Recipe

Potato & Red Onion Frittata

Tell us what you think of this recipe.
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(1-10) of 10 reviews

Reviewed on Sep. 05, 2012 by randith

Only change is put both onions and potatoes on the bottom. It forms a nice sturdy base.

Reviewed on Sep. 02, 2012 by blhenn

This was pretty good. I do wish it was not as greasy though....next time I will use a bit of canola oil or cooking spray instead of ALL THAT BUTTER. I made this out of the "best loved recipes" cookbook. I think this would be a 4 or 5 star recipe to me w/out all that butter.

Reviewed on Jul. 25, 2012 by scrapo

Good! Added some chopped cooked bacon as well as some other veggies that I needed to use in the fridge (broccoli & red pepper). Turned out great!

Reviewed on May. 25, 2012 by popnmim

I made this a few days ago and was delighted with the results, Excellant, I will make this frequently.

Reviewed on May. 21, 2012 by shadysharon

Very tasty !!

Reviewed on May. 18, 2012 by pomlady

The recupe doesn't say what Temp to bake the Frittata. Tried it at 350, but it took a few min. longer.

Reviewed on May. 18, 2012 by administrator

The recipe and ingredients work well together but to make it an authentic frittata you should layer the onion and potato - or any fillings - in the pan and then pour the egg mix over and cook like that. Frittata and a Spanish Omelette are pretty much the same in that respect and this recipe is very similar to a traditional Catalan Spanish Omelette. It's no biggie, it tastes the same either way! It just cuts and serves better. Bon Appetit however you eat it!

Reviewed on Sep. 28, 2011 by sharonallison

My daughter liked it as is but next time I'd jazz mine up with some spice! Very good!!

Reviewed on Jul. 10, 2011 by aug2295

I saw this recipe in the magazine last year but never got around to making it; this week, I had some eggs to use up and I am so glad I tried this! The rosemary onions were delicious. It really made for a nice, vegetarian supper for our meatless day.

Reviewed on Jul. 06, 2010 by Teresa317

This was a quick delicious meal. Even my "meat and potatoes" man enjoyed it.

 
 

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