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.
karen
Hi Joy, this sounds great. Could this be made a day ahead and still be good reheated the next day?
plasterer bristol
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
halle
oh my goodness, i made this today for mother’s day brunch and i can’t even tell you how big of a hit it was!!! SO GOOD!!!
Katie Mae Sims
OH yeah. This is totally happening this morning. I may add goat cheese and bacon, because I have them on hand and I think they would love to get to know some potato action.
marianne
It’s 9pm Sunday, st.patricks day. My partner and I are sitting across from each other just looking and feeling like well fed kindergarteners! We just finished eating this FANTASTIC potato frittata which I prepared in a dutch oven on the wood stove. WOW! Like you said, the potato and veggie mix was “the best potato dish I’ve ever eaten”, and that was before the marriage with eggs and herbs! Thanks for sharing!!!
amy
I made this last night with our garden potatoes – so good! I had to sub rosemary and thyme for the parsley and chives because they were the only fresh herbs I had on hand…
Amanda
Joy,
I love you and your blog! Thank you so much, this recipe was amazing :)
Aurora
Joy if you’re wondering if all I’ve been doing for the last few days is making your recipes and watching chick flicks, well then…you would be correct. Sandra Bullock is currently best friend. I wish Hugh Grant was as well, but I can never be sure where I stand with him.
Also, I wish I could make your recipes without messing with them but that becomes extra hard when I’m making savory food- this is the first savory recipe of yours that Ive tried btw! I kept it in a glass pan since I didn’t have a cast iron and also didn’t add the 2 TB of butter that came with that. In total I used 4 TB of oil( 2 with the onions and 2 added to the potatoes) and 1 TB of butter. Next time I’m omitting the 2 TB added to the potatoes. I didn’t have chives and added finely sliced green onions. And I used ff greek yogurt for the cream. I think I would roast the potato slices on a baking sheet to get them extra crispy next time as well. I added a sprinkling of goat cheese and broiled the top as well- I would use a more melty cheese next time. But seriously, a really versatile recipe that’s hard to mess up I think. And yay for leftovers:)
andria
mmm, in the oven now!!!
Jessica Chase
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
Kaylie Chrismon
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.
Carol
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.
Ruby N.
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!
Courtney P
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!
joythebaker
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!
Debra Elana
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)
Valorie
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!
rose
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!
Ama
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! : )
Dawn
This will be dinner this week, oh it looks HEAVENLY!!! Yum!
Dominique
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
Sarah
Yum! Modifying this for dinner tonight! May have added some gruyere cheese. Bacon is to you as cheese is to me! Thanks Joy!
Countess Von Count
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?
Lori
Those potatoes make me want to run out and get the cast-iron skillet I’ve been wanting… Looks simply delicious.
Mindie
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!
Melissa G.
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.
joythebaker
yaaay! so glad you found me!
Geraldine
well this was so yumm. I made this with the cheddar bisquits for Saturday breakfast. My boys say ” Thank You”
Danielle
Yum! Made this deliciousness for dinner with a little salad. Perfect summer dinner option!!! Thanks for sharing this recipe.
angie
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!
joythebaker
this should work in a glass baking dish for sure!
emily
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.
Zo
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?!
Natasha
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.
Candace
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
Crystal Bee
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.
Sara
You should use a mandolin! saves so much time (although still dangerous!)
I added diced grilled sausage added in, really like this one!
Kim Moir
I made this for supper. Wow. Delicious. This will be a new staple when I invite people over for brunch. Yummy. Thanks Joy!
Theadora
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!
Mondo
going home in a month for mom’s bday. I think she’ll love this!
Bimmer
I can smell the bacon already! Potato and bacon and fresh herbs…my favourite!
catherine
oh my goodness that sounds SOOO good…will try soon as possible!! (aka as soon as mom lets me cook again) :-)
Noodle93
Hey Joy
Try making this with sweet potato, spinach, bacon and onion with heaps of cinnamon :)
Tomtom.
Tiffany
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… :)
joythebaker
oooh my god. gross.
Brenda
Thank you for this recipe Joy! I made this today for brunch. It was mighty tasty! :)
maria
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!
When Pigs Fly
Yes, I think I would add bacon as well. While not generally a potato fan that looks amazing.
Jennifer McLean
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
Meghan
looks wonderful! I’m going to add the ingredients to my shopping list!!! (and bacon. always bacon).
NailCandy
this looks GREAT!….can’t wait to try it
Olivia
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.
steph (whisk/spoon)
mmm…delicious!! you are inspiring me to take another look at that book (which has been sitting, neglected on my side table for months).
Sandra
This would be very good for a brunch..thanks
Natalie
Mmm this looks so wholesome and filling I bet it was gorgeous :).
FOODESSA
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
Mika
So simple so delicious…I love your ideas…
Stephanie
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!
TaraTakesCake
this looks delicious, cant wait to try it
Brandy
Love potatoes, the addition of bacon makes this sound absolutely wonderful. I can taste it now.
Sara_Tea
Holy heck. This looks incredible. Is it terrible that I’m 22 and would probably still put ketchup on this? Probably. You’re fantastic.
Terresa Wellborn
Beautiful.
Debbie
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!
Candice
I just discovered your blog while looking at Framed ( blog) and now I know, with this first glance at this recipe, I am in big trouble.
I will be making this dish, this weekend. Promise.
chau, gracias, Candice
Stacey
You rock! I could eat potatoes for every meal!
bakingaddict
Can I please come over for breakfast? ;) I’d have these for breakfast, lunch and dinner! Yum!
jnugget
I’m totally making this sat morning . . .think I’m gonna add bacon :)
Katie @ Cozydelicious
This is my favorite weekend breakfast – and I always make two. It’s awesome leftover – great on a baguette as a sandwich, or reheated with tome tomato sauce for dinner. Yum!!!
The Housewife
This would be the perfect brunch recipe and love love potatoes! Bacon (like you suggested), sauteed mushrooms would be great too.
Jean C.
O.k. soooo who wants to wait until breakfast? Dinner sounds good to me! This will go down well I’m sure with both hubby and me! And ahem, yes… bacon will be good… or maybe ham bits!
Pennies on a Platter (Nikki)
Thank YOU for giving me a recipe I can use in my cast iron skillet! woohoo!!
Heather (Heather's Dish)
it’s ok, we still have all weekend for you to make me breakfast again ;)
Ethan @ tastesbetterwithfriends.wordpress.com
Well, we know your mom was well-fed on Mother’s day:) and thank you for not disappointing me with the mention of bacon, I was waiting for it!
Foodelf
Fantastic-looking frittata – can’t wait to try it. Would you say it serves about 8? I’m thinking of a brunch with a few other components … potatoes can be filling.
Thanks,
Foodelf
Anna
Mmm…looks like the best breakfast EVER. I want some for dinner :D Thanks for sharing!
Brittani
#1 This looks freaking delicious and I have already added it to my recipes.
#2 I was wondering if you could make an amazingly ultimate scrumptous ‘derby pie’??? I would love it if you could. Please oh please and thankyou thankyou :)
Cathy
I’m not sure what I love more, that frittata or the cast iron skillet it’s in.
I’m having company this weekend and I’m making THIS! Thanks Joy!
Jennifer @ Maple n Cornbread
What a lovely frittata! brings back memories of home for me, weekend eats!
thedelishdish
this is a great frittata/tortilla fusion! i cant wait to make it!
Georgia @ The Comfort of Cooking
This is a definite must-try! I just must make sure I have other people around when I try it, so that I don’t eat it all myself! Awesome recipe.
Adrianna from A Cozy Kitchen
I made this potato frittata a little bit ago and added some goat cheese and bacon. Holy moly was it amazing! That cookbook is ridiculous. Everything I’ve cooked out of it has been so impressive. It literally makes me want to get in my car and drive up the coast for breakfast. That might have to happen soon.
Eliana
Looks incredible and like it would make an awesoe weekend brunch dish. Will definitely be making it this Sunday :)
jenny
making this on sunday!!! yummo.
Ana
Looks delicious, sounds delicious (also with a sprinkling of proper mature Cheddar perhaps?), but peel the potatoes? Are you a crazy lady? I have better things to do with my day! ;¬)
Rachel @ MWF Seeking BFF
Holy balls this looks amazing. And like something I could actually make. Now if only my husband weren’t the healthiest eater in the world so I’d have someone to make it for….
Or, quite realistically, I could just make the whole thign and eat it myself. Who are we kidding.
megan
wow! it looks amazing. i’ve never had potatoes in a frittata before, but it certainly sounds good!
Shauna
Actually, as a former sailor, I think they use machines to peel and slice potatoes these days. However, I can’t be sure, as I never had the pleasure of working in the galley on a ship. In any case, I’m sure that there’s a Mess Specialist Chief who would be ridiculously happy to take you on as a potato peeler, especially when the machine breaks and there are 4000 hungry Sailors and Marines looking for midrats (midnight rations, not mid-sized rodents).
On a more recipe-related note, if, for some strange reason, someone in my family didn’t like onions, do you think I could subsitute roughly the same amount of bacon bits and maybe mushrooms to this slice of potato heaven?
joythebaker
hhaa! mid-size rodents. hilarious.
yes… mushrooms and bacon would be an incredible substitute for the onions.
Janet
Oh, this looks so good! I have an abundance of eggs and potatoes right now. I just need to invite 6 of my closest friends for breakfast, or I’m going to regret it…
Thanks for the inspiration!
Avril @ http://bakingandcreatingwithavril.blogspot.com
Perfect! My daughter has recently become abscessed with potatoes (she calls them tomatoes…I totally get it) so now I have a new recipe to make for her….and the rest of the household. Merci!
Adriana from Baking Powders
omggggg! i’m drooling! i don’t know i’ve you’ve ever tried ‘tortilla de patatas’ (spanish omelette, the spain version, no peppers) , very similar to this, lots of caramelized onions, slowly fried potatoes, then you let the cooked potatoes soak in the eggs for a while… and when it’s done you pair the omelette with bread rubbed with tomato (yes we’re a little weird in spain), heaven!
oh i’m missing home now! i think i’m gonna have to make that frittata to cheer myself up! ;)
laura
yum! i have some potatoes that need to be used….suddenly i feel inspired.
Heather @ chiknpastry
looks delish! plus, it seems potatoes are always hanging out in the dark ol’ pantry – may as well use them for breakfast!
Elana
MMM… I had a mini frittata this morning. It’s the best thing to eat for breakfast and is so versatile. Yours looks delicious!
bdaiss
Oh yum! And I just so happen to have a bunch of potatoes AND eggs that need to be used. But I don’t think I can wait for breakfast. Sounds like dinner tonight!
sheri
Please, PLEASE tell me you either composted the potato skins or threw them in the garbage…and that you did NOT put them in your garbage disposal. I learned that lesson the hard way….
joythebaker
not to worry! those skins were composted!!
DessertForTwo
Looks divine! I can’t wait to try it for Saturday breakfast!
Janelle
Sounds delish! I think I just found Sunday’s dinner.
Terry
This is similar to what we call tortilla de patata here in
Spain, although it does not involve baking but does involve a skilled hand to flip the tortilla on to a plate to cook it the final bit.
Andi
YUM!!! I know what I’ll be having for breakfast Sunday morning. Thanks for that delicious recipe.
Silvia
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.
Michelle
I’ve never received a promotion before. Thankyou!
Lauren
Yummy!! And I’m sure you’re right about the potato peeler being a job :)
Megabite
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….
Megan (Best of Fates)
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.
Akinaj
Looks amazing, Joy! I’ll definitely have to try that.
PAWriter
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!
Katrina
I love that cookbook too!! So weird, I was just looking over this recipe. Well, I’ve got to make it now!
Karin
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? :-)
Susan@Cookingtosave
This looks so good! A perfect Sunday breakfast and I love the potatoes; just eggs doesn’t work with teenage boys. :) Thanks for the inspiration.
Jessica @ How Sweet It Is
I love potatoes in eggs. Please come cook me breakfast?? :)
Marisa
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.
Noêmia
So beautiful!
:o)
Diana
I love frittatas. This sounds awesome for a weekend meal. :)