Potato Frittata for Brunch
Yield
6 servingsPrep
10 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
potatoes
|
|
| ½ | each |
onions
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 12 | large |
eggs
|
|
| 3 | tablespoons |
pimentos
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
potatoes
|
|
| 0.5 | each |
onions
|
|
| 45 | ml |
vegetable oil
|
|
| 12 | large |
eggs
|
|
| 45 | ml |
pimentos
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 3E+1 | ml |
cheese
|
|
Directions
Peel potatoes, slice very thinly and set aside.
Slice onions very thinly.
Heat oil in a 10 inch nonstick, oven-proof skillet.
Layer potato slices in pan and cook over medium heat for 5 minutes; lower heat if potatoes begin to brown.
Using a pancake turner, turn potato slices over, sprinkle onions on top and cook for 5 more minutes.
Repeat 2 more times, turning onion with potato, until potatoes have cooked for 20 minutes total.
Onions will be translucent and potatoes will be soft and slightly golden.
Beat eggs with a whisk in a large bowl.
Add rep pepper, salt and pepper, beat again and pour mixture into skillet.
As egg begins to cook and become firm around the edges, carefully lift edge with a flexible spatula, allowing uncooked egg to slide under the cooked egg.
Cook for 5 minutes on top of the stove.
Then sprinkle with Parmesan cheese, place skillet in oven and bake at 350℉ (180℃) for 15 minutes, until golden.
Loosen frittata from skillet edge with spatula and slide onto a large serving plate.
Cut into wedges and serve. Frittata can be enjoyed either warm or at room temperature.
