Cheesy Potato and Egg Frittata

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.

Course Breakfast, Lunch, Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 215kcal

Author Tom DeVincenzo

Cost 15

Equipment

Non-stick Fry Pan

Ingredients

8 eggs 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

Cut in small slices and serve hot with some ketchup (optional). Enjoy!

Nutrition