Potato & Red Onion Frittata
Total TimePrep: 30 min. Bake: 15 min.
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.
One of my favorite frittatas. I substituted shallots for the red onion for a milder flavor. Delicious!
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.
Only change is put both onions and potatoes on the bottom. It forms a nice sturdy base.
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.
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!
I made this a few days ago and was delighted with the results, Excellant, I will make this frequently.
Very tasty !!
The recupe doesn't say what Temp to bake the Frittata. Tried it at 350, but it took a few min. longer.
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!