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.
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 https://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!