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Potato & Red Onion Frittata Recipe

Potato & Red Onion Frittata Recipe

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. YIELD:4 servings


  • 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


  • 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.

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.

Reviews for Potato & Red Onion Frittata

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Reviewed Jan. 10, 2016

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

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."

Reviewed Sep. 5, 2012

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

Reviewed Sep. 2, 2012

"This was pretty good. I do wish it was not as greasy 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 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!"

Reviewed May. 25, 2012

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

Reviewed May. 21, 2012

"Very tasty !!"

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."

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!"

Reviewed Sep. 28, 2011

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

Reviewed Jul. 10, 2011

"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 Jul. 6, 2010

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

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