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.
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!