Sometimes a frittata just calls out to you, like the other night when my husband was working late. I needed something that would be just as tasty served lukewarm as it would be piping hot from the oven and it fit the bill. This potato and onion version is classic and lends itself to all sorts of additions. Cheese, bacon, sausage, or your favorite vegetables would be delicious.
Traditionally served at brunch, it makes a lovely light dinner when paired with a green salad.
And don’t forget Mother’s Day!
Makes one 8 or 9 inch frittata2 lbs. red potatoes, washed, halved and sliced into 1/4 inch half rounds
2 large yellow onions, quartered and thinly sliced
1/4 cup plus 2 T. olive oil
salt and pepper
fresh thyme or parsley
Preheat oven to 450FIn a bowl, toss the potatoes and onions with 2T. olive oil, salt and pepper
Place on a sheet pan and roast about 25 minutes until the potatoes are brown and tender.
Remove from oven and allow to cool.
Lower the oven temp to 350FWhisk the eggs with salt, pepper and herbs
Add potatoes and onions and stir to combine
Using a 9 or 10 inch cast iron or ovenproof pan, heat 1/4 cup olive oil until almost smoking
Pour egg mixture into pan and cook for 1 minute to form a nice bottom crust
Move the pan into the oven and bake 20-25 minutes until the center is firm to the touch
If necessary, brown the top under the broiler for a minute or so
Remove the pan from the oven and allow the frittata to cool slightly before slicing
You can slice directly from the pan or flip onto a serving plate.
Flip it again so that the top is facing up
This is also delicious served at room temperature.