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Potato Frittata

May 14, 2010 by Joy the Baker 141 Comments

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.

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Filed Under: Breakfast, Gluten-Free, Pie, Recipes, Savory, Snacks

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Reader Interactions

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Questions
  1. karen

    April 3, 2018 at 10:17 pm

    Hi Joy, this sounds great. Could this be made a day ahead and still be good reheated the next day?

    Reply
  2. plasterer bristol

    August 11, 2015 at 12:18 pm

    This sounds lovely. Going to give this a go. thanks for sharing this recipe.

    Simon

    Reply
  3. halle

    May 11, 2014 at 6:43 pm

    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!!!

    Reply
  4. Katie Mae Sims

    February 15, 2014 at 10:07 am

    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.

    Reply
  5. marianne

    March 17, 2013 at 6:53 pm

    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!!!

    Reply
  6. amy

    September 28, 2012 at 6:24 am

    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…

    Reply
« Older Comments

Trackbacks

  1. Inspiration: February 12 | Life In Limbo says:
    February 12, 2016 at 9:04 am

    […] family over for dinner last night though, which was lovely. I made a frittata (a riff on this recipe) and a big beautiful salad (with this homemade salad dressing) and everything was delicious and […]

    Reply
  2. Potato Frittata | Cooking Devushki says:
    June 23, 2014 at 10:51 am

    […] from Joy the Baker (so you know it’s gonna be […]

    Reply
  3. Sunday’s Brunch | with love from ellie says:
    May 13, 2014 at 1:27 pm

    […] started cocktails – bloody mary’s and mimosas to be exact.  Then came a delicious potato frittata by Joy the Baker (she seriously can do no wrong!)… I followed her recipe except for the […]

    Reply
  4. Overnight Nutella French Toast Casserole | Bake to Break Hearts says:
    February 9, 2014 at 8:09 pm

    […] Potato Frittata by Joy the Baker […]

    Reply
  5. Butternut Squash and Onion Frittata » Life In Limbo says:
    October 29, 2012 at 7:47 am

    […] inspired by Joy the Baker’s baked potato frittata – the number of eggs and baking time are the same. Let me tell you, both times I’ve had it, […]

    Reply
  6. Twenty Tweezy Breakfeezy says:
    January 2, 2012 at 1:02 pm

    […] mimosa situation. Eggs and breakfast potatoes cooked […]

    Reply
  7. “I Hate Cooking:” Easy Meal Suggestions « Low Amine Recipes says:
    October 29, 2011 at 3:04 pm

    […] Potato frittata. You could make something like it and eat it all week (even easier, just use a Cuisinart to scallop your potatoes. Also, I wouldn’t peel them. I’m much too lazy for that)! […]

    Reply
  8. A brunch party | Bowen appetit! says:
    October 6, 2011 at 9:20 am

    […] Potato frittata with roasted on-the-vine tomatoes […]

    Reply
  9. Potato Fritatta | little brooklyn kitchen says:
    September 12, 2011 at 1:12 am

    […] something to slide in the oven to spend more time chatting and less time cooking. So, inspired by Joy the Baker, we put together a potato fritatta that packs a whole meal in one little […]

    Reply

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