Potato Frittata


Potato Frittata

I went ahead and made you breakfast for this weekend.

Except I ate it.  All.  It was delicious.

So actually… if you could just go ahead and make your own breakfast… that would probably be best.

Potato Frittata

Potatoes.  I strongly suggest you get 4 big russet potatoes.

Potato Frittata

Peel them clean.  Rinse them off.  Marvel at how lovely they’re going to taste with eggs and fresh herbs.

Your Sunday morning is about to smell divine.

Potato Frittata

I love to peel potatoes.  I should have joined the Navy to be a potato peeler.  Wait… that position exists, right?  I’m trying to get my Grandfather’s Navy stories straight in my head.  I’m pretty sure a potato peeler is an actual position.   I want in on that.

Potato Frittata

Thin, hand sliced potatoes.  Worth the effort and near loss of fingers.

Potato Frittata

Sliced potatoes meets caramelized onions, salt, pepper and my camera lens.

Potato Frittata

Eggs, cream, fresh chives and fresh parsley.  You dig?

Potato Frittata

Holy heck!  Would you look at that.  Potatoes and eggs have never looked finer.

This Potato Frittata is essentially a Potato Pie.  The ratio of potatoes to eggs is definitely skewed in the potato lovers favor.  The potatoes are peeled, sliced and roasted with caramelized onions, olive oil, butter and seasoning.  They’re irresistible even before they’re married with the eggs.

The eggs and cream work their way in between the potato slices in this butter laden cast iron skillet and cook up to perfection.  Perfection… and there’s not even any cheese in this dish.  Crazy, I know.  Fresh herbs add a bit of brightness to the dish.  Serve with sour cream.  I dare you not to try to eat half of the pan.  Dare you.

Wait… what’s that!?  You want to add cooked bacon bits to this frittata!?  I like the way you think.  You deserve a promotion.

Potato Frittata

makes one 10-inch cast iron skillet of breakfast

adapted from The Big Sur Bakery Cookbook (my current obsession)

Print this Recipe!

5 Tablespoons canola oil, divided

1 small yellow onion, sliced

4 large russet potatoes, peeled and cut into 1/8-inch thick slices

3 Tablespoons unsalted butter

Kosher salt

Freshly ground pepper

7 large eggs

2 Tablespoons minced flat-leaf parsley

2 Tablespoons minced chives

2 Tablespoons heavy cream

Adjust the oven rack to the middle position and preheat oven to 400 degrees F.

Heat a medium saute pan over medium high heat and drizzle with 2 Tablespoons of the canola oil.  Add the onions and cook until caramelized, about 8 to 10 minutes.  Deglaze the pan with 1/4 cup of water, scraping any brown bits from the bottom with a wooden spoon.  Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes.

Transfer the onions to the roasting pan and toss with the raw sliced potatoes.  Add 1 tablespoon of butter and the remaining 3 Tablespoons of oil.  Toss with your hands.  Season generously with salt and pepper.  Cover the pan with foil and bake for 25 to 30 minutes or until the potatoes are tender.

Set the potatoes aside to cool for 15 minutes.  Reduce the oven heat to 350 degrees F.

Meanwhile, whisk the eggs, herbs and cream together.  Season with salt and pepper.

Heat a 10-inch cast-iron skillet over medium high heat.  Melt the remaining 2 Tablespoons butter in the skillet, making sure that melted butter greases the side of the cast iron as well.  Add the cooked potatoes to the pan.  Top with the egg mixture.  Cover the skillet with foil and bake for 30 minutes.  Remove the foil and bake for 10 minutes more.

Slice and serve directly from the skillet, warm or at room temperature.

139 thoughts on “Potato Frittata

  1. I’m with you about the position as a potato peeler, in fact I love to peel and dice vegetables, it’s kind of relaxing, when one does not slice one’s fingers, of course, but I’m told that chefs always cut their fingers and still soldier on.

  2. OOh yeah. This looks amazing. I always need a breakfast heavy on the starches so I think I’ll have this. Breakfast for one.

    I’m also thinking I’m going to need to invest in that Big Sur Bakery cookbook….

  3. Ooh – delicious! And I think potato peeler is totally a navy job. And if not, you should apply and tell them they need someone as clearly talented as you are – after all, there are all those poor potatoes, being innocently butched by a guy whose job is probably boiler engineer, just because they haven’t thought to get someone just for the potatoes.

  4. This looks fantastic. And I second the idea of just cooked eggs not cutting it with boys; mine are small (18 months) and have texture issues with eggs. This is a great way to get them to eat ’em!

  5. Do you think that the fact that I always want to start cooking/baking and eating when I read your blog, even if I just had lunch or dinner, is a bad thing? :-)

  6. Mmmmmmmmmm what I wouldn’t give to be a guest at your breakfast table! I think you should add this to your post things to bake/cook for a boy – the guys I know would definitely be bowled over by this.

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