Potato Frittata
Elevate your brunch or weeknight dinner with this savory Potato Frittata, a perfect blend of tender Yukon Gold potatoes, caramelized onions, and creamy Gruyère cheese nestled in a fluffy egg base. This hearty, oven-baked dish draws on simple ingredients yet delivers a sophisticated flavor profile, enhanced with a hint of paprika and fresh parsley. Ready in just 45 minutes, this recipe is ideal for busy cooks who want a satisfying, one-pan meal that's as nutritious as it is delicious. Serve it warm, either on its own or with a side salad, for an effortlessly elegant dish that’s gluten-free, protein-packed, and sure to impress.
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Recipe Information
Ingredients
- 3 medium Yukon Gold potatoes
- 8 large Eggs
- 0.25 cup Milk
- 0.75 cup Gruyère cheese
- 1 medium Onion
- 3 tablespoons Olive oil
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
Instructions
Peel and thinly slice the Yukon Gold potatoes into 1/4-inch rounds. Dice the onion into small pieces.
Heat 2 tablespoons of olive oil in a large non-stick, oven-safe skillet over medium heat. Add the potatoes and onions, cooking for 8-10 minutes until the potatoes are golden and tender. Stir occasionally to prevent sticking, then remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika until fully combined.
Preheat your oven to 375°F (190°C).
Stir the cooked potato and onion mixture into the egg mixture. Add the shredded Gruyère cheese and half of the chopped parsley, and gently mix to combine.
Wipe the skillet clean and add the remaining 1 tablespoon of olive oil, heating it over medium heat.
Pour the frittata mixture into the skillet and cook undisturbed for 3-4 minutes, or until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is fully set in the center and slightly puffed.
Remove the skillet from the oven (using oven mitts) and let the frittata rest for 5 minutes before slicing.
Garnish with the remaining chopped parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1602 mg | 534% | |
| Sodium | 3710 mg | 161% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 16.1 g | ||
| Protein | 96.4 g | 193% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1432 mg | 110% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3581 mg | 76% | |
*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.
