Potato and Cheese Frittata

Potato and Cheese Frittata
  • PREP TIME
    15 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    40 mins
  • SERVING
    4 People
  • VIEWS
    529

Elevate your brunch game with this rustic yet refined Potato and Cheese Frittata. Crispy potatoes, sweet onions, and melted cheddar come together in a fluffy egg base, creating a symphony of flavors and textures that will tantalize your taste buds. Perfect for a lazy Sunday morning or an elegant brunch gathering.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    36 g
  • Cholesterol
    204 mg
  • Fiber
    4 g
  • Protein
    15 g
  • Saturated Fat
    6 g
  • Sodium
    286 mg
  • Sugar
    3 g
  • Fat
    18 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat your oven to 400 degrees F (200 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat. Once the oil is shimmering, add the shredded potatoes in an even layer. Fry until golden brown and crispy, about 15 minutes, flipping occasionally to ensure even cooking. Reduce the heat to medium, add the diced onion, and cook, stirring frequently, until softened and translucent. Season generously with sea salt and freshly ground black pepper. (20 minutes)

Image Step 03
03 Step

Recipe View Pour the lightly beaten eggs evenly over the potato and onion mixture, ensuring they coat the entire surface. (2 minutes)

Image Step 04
04 Step

Recipe View Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the eggs are set and slightly puffed. (10 minutes)

Image Step 05
05 Step

Recipe View Remove the skillet from the oven and sprinkle the freshly shredded Cheddar cheese evenly over the top. Return the skillet to the oven for another 5 minutes, or until the cheese is melted, bubbly, and lightly golden. (5 minutes)

Image Step 06
06 Step

Recipe View Remove the frittata from the oven and let it cool for a few minutes before slicing and serving.

For an extra layer of flavor, consider adding a pinch of smoked paprika or a dash of hot sauce to the egg mixture.
Feel free to experiment with different types of cheese, such as Gruyere, Monterey Jack, or even crumbled feta.
To prevent the potatoes from sticking to the skillet, make sure the oil is hot before adding them and avoid overcrowding the pan.
Serve the frittata with a side of fresh fruit, a dollop of sour cream, or a sprinkle of fresh herbs for a complete and satisfying meal.

Darron Altenwerth

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 176 Ratings)
Total Reviews: (7)
  • Clarabelle Jerde

    I added some chopped bacon to the potato mixture, and it was a huge hit! Thanks for the great recipe!

  • Ignatius Batz

    I did not have an oven safe skillet, and the recipe still worked out perfectly when I used a baking dish.

  • Stephen Ryan

    This is a great way to use up leftover potatoes. I will make this a regular part of my brunch rotation!

  • Hudson Donnelly

    The instructions were clear and concise, and the cooking times were accurate. I'll definitely be making this again!

  • Delbert Kilback

    This recipe was so easy to follow, and the frittata turned out perfectly! My family loved it!

  • Adah Auer

    I used Gruyere cheese instead of Cheddar, and it was amazing! Such a versatile recipe.

  • Shanel Vonrueden

    I've tried other frittata recipes, but this one is the best! The potatoes get so crispy, and the cheese is perfectly melted.

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