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

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4.5 13 15
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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
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 4 servings

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

Nutritional Facts

1 each: 326 calories, 23g fat (12g saturated fat), 361mg cholesterol, 531mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 16g protein .

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Potato & Red Onion Frittata in Taste of Home April/May 2010, p77


Reviews for Potato & Red Onion Frittata

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
mbdumee@gmail.com 248686
Reviewed May. 27, 2016

"This was a great recipe! Mine took longer for the eggs to set, but it was worth it. I used regular onion, regular potatoes (salted and peppered) cooked in oil, white sharp cheddar cheese, and 1/4 tsp of rosemary. I added some chopped ham when I put that potatoes in towards the end of cooking and it added great flavor."

MY REVIEW
RepeatRN 241498
Reviewed Jan. 10, 2016

"One of my favorite frittatas. I substituted shallots for the red onion for a milder flavor. Delicious!"

MY REVIEW
Shoes58 175386
Reviewed Aug. 27, 2014

"this was wonderful! i made it a classic frittata and it came out beautifully. i included about 6 strips bacon that needed eating and next time i might include more veggies like peppers, mushrooms,corn or peas. also i will do this as written just to see the difference."

MY REVIEW
randith 117440
Reviewed Sep. 5, 2012

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

MY REVIEW
blhenn 190445
Reviewed Sep. 2, 2012

"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."

MY REVIEW
scrapo 170547
Reviewed Jul. 25, 2012

"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!"

MY REVIEW
popnmim 103547
Reviewed May. 25, 2012

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

MY REVIEW
shadysharon 189512
Reviewed May. 21, 2012

"Very tasty !!"

MY REVIEW
pomlady 186480
Reviewed May. 18, 2012

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

MY REVIEW
administrator 187327
Reviewed May. 18, 2012

"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!"

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