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.
Potatoes. I strongly suggest you get 4 big russet potatoes.
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.
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.
Thin, hand sliced potatoes. Worth the effort and near loss of fingers.
Sliced potatoes meets caramelized onions, salt, pepper and my camera lens.
Eggs, cream, fresh chives and fresh parsley. You dig?
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)
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.
130 Comments Add A Comment
Oh how I wish I had potatoes in the house so I could make it tomorrow morning! I must buy them tomorrow for Sunday breakfast! Thanks for sharing!
Beautiful.
Holy heck. This looks incredible. Is it terrible that I’m 22 and would probably still put ketchup on this? Probably. You’re fantastic.
Love potatoes, the addition of bacon makes this sound absolutely wonderful. I can taste it now.
this looks delicious, cant wait to try it
Lol. I love how everyone’s grandfather has a story about peeling potatoes. Mines apparently did it in the army. I make him freshen up his skills every holiday. I cannot wait to make this!
So simple so delicious…I love your ideas…
I’m always craving carbs and crave the potato in any form even more. As a child…my ‘Nonna’ used to make alot of meals with potatoes including her favorite which was the ‘Frittata’. Lately, I was tweaking a gratin ‘Dauphinois’ in desperation of making it much lighter so that the guilt of packing on the pounds didn’t weigh on me so much ;o) I finally succeeded ;)) Potatoes…Oh…what a joy I get from these very simple tubers.
Thanks for sharing and flavourful wishes. Claudia
Mmm this looks so wholesome and filling I bet it was gorgeous :).
This would be very good for a brunch..thanks
mmm…delicious!! you are inspiring me to take another look at that book (which has been sitting, neglected on my side table for months).
This was GREAT! I made if for dinner last night (added bacon!). My husband and 3 girls gave it rave reviews. It paired nicely with a tossed salad.
this looks GREAT!….can’t wait to try it
looks wonderful! I’m going to add the ingredients to my shopping list!!! (and bacon. always bacon).
OMG, that looks G.O.O.D!!! If I told you it was my birthday, would you make me one? Purty pleeeeaaaasssseeee? It always tastes better when you make it. :o)
Hi, (*waives*)
Jenn
Yes, I think I would add bacon as well. While not generally a potato fan that looks amazing.
Whoa. I just made a potato frittata the other day! I was too hungry to take much time doing it, though, so I just cooked the potato (yeah, only one) in the pan in a little bacon fat, and then dumped the egg mixture (little romano in mine) on top. I cooked it on the stove top, flipping it when the bottom was cooked.
Man. I think I’ll go make another. What a great idea!
Thank you for this recipe Joy! I made this today for brunch. It was mighty tasty! :)
the last time i peeled potatoes in the kitchen sink i looked up and out of the window to find two teenagers having sex in my backyard. i’m being completely serious.
this, however, looks worth peeling potatoes again for… :)
oooh my god. gross.
Hey Joy
Try making this with sweet potato, spinach, bacon and onion with heaps of cinnamon :)
Tomtom.
oh my goodness that sounds SOOO good…will try soon as possible!! (aka as soon as mom lets me cook again) :-)
I can smell the bacon already! Potato and bacon and fresh herbs…my favourite!
going home in a month for mom’s bday. I think she’ll love this!
Dude! This was awesome! I made it for dinner two nights ago! You know what else I did?! I used the left overs as the potatoes PW calls for in her breakfast burritos. We had them for dinner last night. AMAZING!!! And yes I had breakfast for dinner two nights in a row…I blame you!
I made this for supper. Wow. Delicious. This will be a new staple when I invite people over for brunch. Yummy. Thanks Joy!
You should use a mandolin! saves so much time (although still dangerous!)
I added diced grilled sausage added in, really like this one!
I just made this for me and my roommates yesterday for Sunday breakfast! It was sooooooooooo good. A good potato-ey breakfast base. Sour cream was necessary to bring out the flavors for sure. However some roomies opted for aardvark hot sauce. If I made it again I would definitely add bacon and maybe some cheese, but I’m not sure what kind. Probly shredded pepperjack. Thanks for the recipe girl.
ooooh! I am a huge fan of the cast iron skillet! I think it’s a lost art–cooking with cast iron–that is. This potato recipe is perfect for cast iron and I can’t wait to try it. My favorite cast iron dish is a German pancake (also called a Dutch baby). It bakes up so nice and quick, and the crunchy, smoothness of the eggs is magical to me! Some keep it savory, but I love adding a hint of vanilla and sugar to play up it’s closeness to creme brulee. I’m sure you’ve tried this before–if not, you really should…like really. Here’s a good recipe (but, disclaimer, it’s my mom’s, so maybe I’m a bit biased) http://www.thetablerunner.com/2009/03/its-all-in-pan.html
I just found your blog and I love it! I love that you use real ingredients like butter, eggs, cream, etc! It makes me happy.
And this potato frittata? Heaven on earth.
I made this into a quiche (topped with a strong cheddar) last night for dinner with some veges. Then my boyfriend and I ate a quarter each for breakfast. I felt sick. But smug and gooooood. Thanks for this recipe, it’s the most straightforward one. And, liek, ridiculous goodness. Who knew potatoes and eggs tasted that good together?!
Thank you for this lovely recipe! I made it last night using homegrown potatoes and eggs from my friend’s chickens. I threw in some swiss chard and just a little parmesan cheese. Made me and the husband very happy! This one’s goin’ on the menu rotation.
Joy,
I am “building” my kitchen and dont have the cast iron pan yet, can I bake it in a glass dish?
Thanks!looks wonderful!Cant wait!
this should work in a glass baking dish for sure!
Yum! Made this deliciousness for dinner with a little salad. Perfect summer dinner option!!! Thanks for sharing this recipe.
well this was so yumm. I made this with the cheddar bisquits for Saturday breakfast. My boys say ” Thank You”
Holy Crow woman, your blog is fantastic. I found you via a comment on Tumblr, and have spent the last 45 minutes (on the clock, at work) sending myself links to several of your recipies. This one, I plan to make this weekend! YUM.
yaaay! so glad you found me!
Just made it and ate it!! Sooo good! We added red and green peppers, as well as Bacon. I’d never made a frittata and was surprised how easy it was! Thanks for this great recipe!
Those potatoes make me want to run out and get the cast-iron skillet I’ve been wanting… Looks simply delicious.
I made this tonight for dinner…..and I have to say, I bow down to your greatness!!! I was too lazy to put the bacon in this time but the next time I make it (which I am sure will be for a huge group of people, so that I can show off my culinary prowess) I will add it in. A friend of mine directed me to your blog and I just love it!!! Do you mind if I link to you when I bake something of yours?
Yum! Modifying this for dinner tonight! May have added some gruyere cheese. Bacon is to you as cheese is to me! Thanks Joy!
Joy,
What kind of camera do you have?
The resolution of your pictures is excellant!! I have been taking pictures of my meals around the world to share with my family and friends, and they are never nearly as clear as yours!!!
Please share!!! (to my email preferably!)
DOM
This will be dinner this week, oh it looks HEAVENLY!!! Yum!
I made this yesterday and it was delicious! MMMMMMmmmmm.
I substituted fingerling potatoes for the russet’s and red onion for the white. It was delicious! : )
made this – yum! but i have to say, in the end we topped it with a little cheese (raclette) and it was even better. then we put some pickles on top and it was out of this world! thanks joy!
This is exactly what I’ve been craving now that the weather has turned cold in LA! And I too am inspired to get a new cast iron pan–the last one rusted when hubby left it in soapy water too long, and I threw it away in disgust. But I just read “Using a cast iron skillet ain’t so hard!” at http://www.richsoil.com/cast-iron.jsp, and I swear I will never turn my back on cast iron again!
I made this for my family on Christmas morning. They loved it. And now they love you! Hooray! I look forward to making more of your recipes. This is the Best Blog EVER!!! (I got a little excited there… but the point still stands.)
:o)
Hello Joy. I love this recipe — it turns out perfect every time I make it. Quick question though: do you think this will hold up to advance assembly, i.e. roasting the potatoes and caramelizing the onions in advance, refrigerating them, and then bringing them to room temperature before assembling and baking the frittata? This would be perfect for a New Year’s Day brunch, but I’m pretty sure I won’t have the dexterity (or the patience) to thinly slice and roast the potatoes after a night of NYE revelry.
Happy New Year!
I think you have the perfect plan. It would totally work if you prepared the potatoes beforehand I just wouldn’t add the eggs until the morning you’re ready to bake the frittata. Happy New Year!
If I don’t have heavy cream, can I use a milk/sour cream mixture on this one? If so, how much do you suggest? This recipe has me drooling & I would love to make it for brunch…tomorrow. :)
Happy New Year to my favorite food blogger!
OOOOH yeah! I just purchased some applewood smoked bacon and this dish is gonna make me sing! (What a big grin snuck across my face when I saw this pic).This blog is the BOMB.
Pssst…that kitty is sure getting handsome…enjoy him.He’s a keeper.
First and foremost, I’ve been in love with your blog since I found it. Your witty writing and delicious recipes are the first things I look to when I turn on my laptop.
Second, I’m currently studying abroad in Sevilla, España, and all I eat is eggs and potatoes because I’m a vegetarian and that’s all my señora can think of to feed me.
I just wanted to share with you how a) ironic I thought it was that I randomly saw this blog entry, and b) how much I love your blog.
it’s 6:45 am pst on a Sunday morning. 1. omg,i’m awake. 2. i’m going to the store to buy what I need for this potato wonder.
you know you have it bad when you wake up at 6 am thinking about this blog