Potato and Onion Frittata
Elevate your breakfast or brunch game with this hearty and satisfying Potato and Onion Frittata! Crafted with tender, golden-brown russet potatoes, caramelized yellow onions, and a creamy egg mixture, this one-pan recipe is as simple as it is delicious. Flavored with garlic, olive oil, and a touch of butter, every bite is rich and comforting. The frittata is baked to perfection in the oven, delivering a fluffy, golden top and a savory, melt-in-your-mouth texture. Ready in just 45 minutes, this dish is perfect for feeding a crowd or meal prepping for the week. Garnish with fresh parsley for a vibrant finish, and enjoy it warm or at room temperature. Ideal for breakfast, lunch, or dinner, this classic frittata is a versatile addition to your recipe collection.
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 1 large Yellow onion
- 8 large Eggs
- 1 cup Milk
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and slice them thinly (about 1/8-inch thick).
Peel and thinly slice the onion.
Mince the garlic.
Heat 1 tablespoon of olive oil and the butter in a large oven-safe skillet over medium heat.
Add the potatoes and onions to the skillet. Cook, stirring occasionally, for 10-12 minutes until the potatoes are tender and the onions are golden brown. Add the minced garlic during the last 2 minutes of cooking.
Season the potato and onion mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then remove the skillet from the heat temporarily.
In a large bowl, whisk together the eggs, milk, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
Preheat your oven to 375°F (190°C).
Drizzle the remaining 1 tablespoon of olive oil into the skillet and spread the potato and onion mixture into an even layer.
Pour the egg mixture over the potatoes and onions, gently stirring to ensure the ingredients are evenly distributed.
Return the skillet to medium heat and cook undisturbed for 5 minutes, or until the edges of the frittata begin to set.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the center of the frittata is set and no longer jiggly.
Remove the frittata from the oven and let it cool for 5 minutes before slicing.
Garnish with freshly chopped parsley, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1543 mg | 514% | |
| Sodium | 3152 mg | 137% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 23.9 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 10.9 mcg | 55% | |
| Calcium | 634 mg | 49% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3137 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
