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Potato frittata
(Picture courtesy of framino’s photostream at flickr.com.)
Something I always like is potatoes, and this is one way to make them that’s not something you run into every time you turn around. A frittata takes a little time in the oven, but not so much that it’s a major project.
You can throw any kind of veggie into this as well as make it plain, and I do some of the onions and any other veggies to have on the side or top.
This is a basic, cheese and potato, frittata.
Ingredients
- 2 tablespoons olive oil
- 2 large russet potatoes, peeled and shredded
- 1 medium onion, diced
- salt and pepper to taste
- 1/2 cup shredded Cheddar cheese
- 4 eggs, beaten
Directions
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
- Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.
The simplicity and the everyday ingredients make a frittata something to whip up when you just want to throw in a bit of pizzaz without much effort. It looks more planned than it is.
Enjoy – and I used sharp cheddar, but then, I happen to like it. Any kind of cheese that’s to your individual taste is fine.
32 Comments
Thanks and good morning Ruth,
Just dug the first home grown butter red potatoes, I’ve been sauteing medium carrot sized, white icicle radishes, to use them up, onions are always wonderful, rural WI allows pretty easy access to great cheese and farm fresh eggs. While the dye coloring in most cheddar available here, does not appear as any way toxic, their are a lot of other choices and I generally prefer various white cheeses. Thank you for the post.
With a predicted high of 78 F, and a stiff northerly breeze, using the oven is not so out of the question as it has been, so many days this summer.
Glad you have those garden grown veggies. And today, here, too, is cooking in the kitchen weather. Good thing, I hope this recipe is usable for everyone. (Sorry, Oregon/Washington states.)
O.T.: Ruth, here’s something on Glass Steagall from Barry Ritholz.
~
Thanks. Fries with that?
(There not “their,” above)
Had German potato salad instead of the fries with a Friday fish fry last week.
So, it’s kind of like hash browns and scrambed eggs, sort of?
I may have to try this recipe. I’m going through the cooking doldrums. Something new might perk me up.
Thanks, Ruth.
I’ve had german potato salad before, and I have to say, it wasn’t my favorite. Just me.
My mother used to make a layered potato salad. Layer boiled sliced potatoe with sliced purple onions, sour cream and cottage cheese with a little mayonaisse. Make the day before so that the flavors mush together. I’m pretty sure “mush” isn’t the proper word, but I forget what the proper one is.
Sounds yummy. My culinary skills are all but non-existent, but I’ll give it a shot and see how many of my close friends I can poison.
The last time I fixed dinner I lost two due to a severe gastro-intestinal disorder of ‘unknown’ origin, or at least that’s what the medical reports indicated.
Seriously, thanks and I will attempt to make some ASAP.
Have a lovely day and thanks for your diary.
Ruth: I can’t find KrisA’s chicken fried steak diary. Do you have any magical powers to find and publish from draft mode? Thanks.
Forgot to say recommended, which I happily did.
Kris had a comment somewhere yesterday where he stated he had set the diary to publish at 9AM – just that he was not sure which time zone’s 9AM – my guess is it will publish at 9AM FDL/Pacific
Nice, extra vinegar is what I like about that.
Mush can be read as ‘meld’? And glad you like how it sounds, it’s very simple but doesn’t look it, like quiche.
Thanks, Dakine. I’ll be patient, but I’m drooling on my keyboard.
(I’m remembering now what his said about the time.)
Hope it works out better than the last time for your buds. Unless you’re mentioned in the will, before dinner is over?
Actually, it’s hard to poison anyone direct from the oven.
Sounds right. I adjust for being on the east coast, but then I’m used to it.
Meld works. Also, permeate or penetrate.
I like to make quiches. And, I like sharp cheddar, but I prefer my vinegar to be in green salads.
Love sharp cheddar. Do not tell the taste buds sitting nearest to me.
Not another taste buds war, is it?
Of course, with something like the fritata, couldn’t you put onions and sharp cheddar on one side, and something mild on the other? Sorta like a half and half pizza. Gotta keep Everyone happy, dontcha?
I’ve decided that today shall be a DebReclaimation day.
I’ll start with a facial: oatmeal soap, then apricot scrub, then finish off with a cucumber mask.
That fits the Food Sunday bill, doesn’t it?
That works. Hold the food.
An oatmeal mask, with blueberries, on the side? Oh, yes, very foodie.
So, I’ll see you later. Thanks for the potatoes.
“Actually, it’s hard to poison anyone direct from the oven.”
That’s a comforting thought, but believe me if it’s possible, I can do it.
Some people just have a gift.
Now on the positive side, I do concoct a potion of French press coffee that, I am told, is to die for and there are no medical reports, to the best of my knowledge, tied ‘directly’ to my brew.
Goo in piece. (Sorry.)
The temptation is to keep your record clean. Delivery is your friend.
Speaking of vinegar, I made about a quart and a half of fridge pickles after after finding some thumb size, small cucumbers at the farm market yesterday. Traded some garlic for the cucs. Things are melding for a few more hours before I try them. This recipe is close to what I put together.
Sounds good. and saves on pickles. Thanks.
You are such a Trip, Ruth.
Back from shopping for some Food Items.
Sliced white onion, zucchini and red peppers on the stove. Eggs to be on top. Sharp Cheddar will be on top of that.
Restoration will wait until later in the day, …or perhaps tomorry.
You know, this do-it-yourself life ain’t bad.
Agreed, sometimes just doing something for your very own tastes is a treat. I can’t always please the rest of the world, but I do know my own inclinations and they’re actually downright healthy ones.
Yessie.
Sometimes I can’t say anything right.
Thanks for the post. I think it’s food time and then a nap. :)
Why not?
You did fine. Sometimes those verbal clues we call faces are a help, sometimes not. Nap well.