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Potato Frittata

Total Time: 45 min.
Servings: 8

What you need

4 strips raw bacon (optional), diced
5 Tablespoons canola oil, divided
2 Tablespoons minced chives
7 large eggs
2 Tablespoons minced flat-leaf parsley
2 Tablespoons heavy cream
Kosher salt
Freshly ground pepper
3 large russet potatoes, peeled and cut into 1/8-inch thick slices
3 Tablespoons unsalted butter
1 large yellow onion, sliced

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How to do it

1. Adjust the oven rack to the middle position and preheat oven to 400 degrees F.

2. Heat a medium saute pan over medium high heat and drizzle with 2 Tablespoons of the canola oil.

3. Add the onions and cook until caramelized, about 8 to 10 minutes. Deglaze the pan with 1/4 cup of water, scraping any brown bits from the bottom with a wooden spoon. Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes.

4. Transfer the onions to the roasting pan and toss with the raw sliced potatoes.

5. Add 1 tablespoon of butter and the remaining 3 Tablespoons of oil. Toss with your hands. Season generously with salt and pepper. Cover the pan with foil and bake for 25 to 30 minutes, or until the potatoes are tender.Set the potatoes aside to cool for 15 minutes. Reduce the oven heat to 350 degrees F.Meanwhile, whisk the eggs, herbs and cream together. Season with salt and pepper.(optional)

6. Saute bacon in medium saute pan, about 5 minutes, or until golden brown. Mop up excess grease with a handful of paper towels. Lay cooked bacon on a plate topped with a paper towel.

7. Heat a 10-inch cast-iron skillet over medium high heat. Melt the remaining 2 Tablespoons butter in the skillet, making sure that melted butter greases the side of the cast iron as well.

8. Add the cooked potatoes to the pan. Top with the egg mixture. Cover the skillet with foil and bake for 30 minutes.

9. Remove the foil and bake for 10 minutes more.Slice and serve directly from the skillet, warm or at room temperature.Enjoy!

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Nutrition

Calories
298.29cal ( 14.91% of daily need)
Fat
22.52g ( 34.64% of daily need)
Saturated Fat
6.9g ( 43.13% of daily need)
Carbohydrates
16.4g ( 5.47% of daily need)
Sugar
1.25g ( 1.39% of daily need)
Cholesterol
166.91mg ( 55.63% of daily need)
Sodium
328.43mg ( 14.28% of daily need)
Protein
8.27g ( 16.54% of daily need)
Vitamin K
26.49µg ( 25.23% of daily need)
Selenium
14.5µg ( 20.72% of daily need)
Vitamin B6
0.39mg ( 19.51% of daily need)
Phosphorus
144.75mg ( 14.47% of daily need)
Vitamin E
2.16mg ( 14.41% of daily need)
Vitamin B2
0.22mg ( 13.11% of daily need)
Potassium
441.27mg ( 12.61% of daily need)
Vitamin A
516.8IU ( 10.34% of daily need)
Vitamin B5
0.93mg ( 9.32% of daily need)
Vitamin C
7.36mg ( 8.92% of daily need)
Manganese
0.17mg ( 8.65% of daily need)
Folate
34.52µg ( 8.63% of daily need)
Iron
1.52mg ( 8.46% of daily need)
Vitamin B1
0.12mg ( 8.01% of daily need)
Vitamin B12
0.41µg ( 6.89% of daily need)
Magnesium
27.04mg ( 6.76% of daily need)
Vitamin B3
1.34mg ( 6.68% of daily need)
Copper
0.13mg ( 6.26% of daily need)
Vitamin D
0.92µg ( 6.13% of daily need)
Zinc
0.91mg ( 6.08% of daily need)
Fiber
1.35g ( 5.4% of daily need)
Calcium
41.99mg ( 4.2% of daily need)

Breakdown

Proteins
10.98%
Fat
67.25%
Carbs
21.77%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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