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Potato & Red Onion Frittata

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

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

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Reviews

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Average Rating:
  • mbdumee
    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.

  • RepeatRN
    Jan 10, 2016

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

  • Shoes58
    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.

  • randith
    Sep 5, 2012

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

  • blhenn
    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.

  • scrapo
    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!

  • popnmim
    May 25, 2012

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

  • shadysharon
    May 21, 2012

    Very tasty !!

  • pomlady
    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.

  • administrator
    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!