I love breakfast for dinner and there’s just something about a cheesy potato and egg frittata that gets my mouth watering. Get yourself your best non-stick pan and get to cooking.
One of the keys to a good potatoes and eggs is to slice the potatoes thin enough so they get soft in the pan, but not too thin where they get crispy and become potato chips. ¼ inch thick is typically how I'll slice them.
Put some olive oil in a non-stick pan and start frying up the potatoes and onions. Season them with salt and pepper.
While the vegetables cook, whisk 8 eggs and ½ cup of grated parmesan cheese is a bowl. Set aside.
When the potatoes are browned and the onions are soft, add the whisked eggs with parmesan.
Cook the eggs on low heat. Frequently move your spatula/cooking spoon around the edges of the pan to prevent sticking.
Every so often, gently push your cooking spoon towards the middle of the pan allowing the liquid eggs on top to seep to the bottom of the pan.
Cook the eggs until most of the liquid on top has solidified.
Take a plate that is large enough to cover the entire pan and place it on top of the pan. With one hand on the plate, and the other holding the pan handle, flip the eggs onto the plate. The runnier side will now be face down on the plate.
Gently slide the eggs pack into the pan to cook the other side. Cook for about 2 minutes and slide or flip the eggs back onto the plate to serve.
How can you tell when a frittata is done?
The great thing about this recipe is that we do most of the cooking of the eggs before we make the flip. By taking your spoon on the edge and pushing it towards the center, you get the uncooked egg mixture to the bottom of the pan. So you're able to cook most of the egg on one side.
After you make the flip, it's only another minute or two and your frittata is done!
The fluffiness of the eggs, the salty potatoes, the crisp onions…it’s no wonder this recipe has been in my family for generations and I’d venture to say it will be in yours too. Enjoy!
Tools I used in this recipe:
Recipe
Cheesy Potato and Egg Frittata
Equipment
Ingredients
- 8 egg whisked
- 2 large potatoes peeled, thinly sliced into ¼ inch slices
- ½ onion thinly sliced
- ½ cup parmesan cheese grated
- salt to taste
- black pepper to taste
Instructions
- Heat the olive oil in your best non-stick pan (9in minimum)
- Once heated, add the potatoes and onions. Mix frequently and cook until the potatoes are brown and crispy on both sides and the onions are soft (about 5-7 minutes)
- While the vegetables cook, crack the eggs into a large bowl and whisk until the eggs are smooth. Add the parmesan cheese and whisk again until all mixed in.
- Make sure the burner is set to low/medium and add the eggs to the pan.
- CRITICAL PART: As the eggs cook, frequently move your spatula/cooking spoon around the edges of the pan to prevent sticking. Every so often, gently push your cooking spoon towards the middle of the pan allowing the liquid eggs on top to seep to the bottom of the pan.
- Cook the eggs until most of the liquid on top has solidified.
- Take a plate that is large enough to cover the entire pan and place it on top of the pan. With one hand on the plate, and the other holding the pan handle, flip the eggs onto the plate. The runnier side will now be face down on the plate.
- Gently slide the eggs pack into the pan to cook the other side. Cook for about 2 minutes and slide or flip the eggs back onto the plate to serve.
Video
Notes
Nutrition
About The Skinny Guinea
Hey...how you doin'? I'm Tommy, The Skinny Guinea…just a busy dad who loves to cook. Offering easy to cook dinners and family friendly recipes, while always staying true to my Italian roots!
Great breakfast for dinner dish