I whipped up this potato frittata on Sunday and have been slicing off small pieces for dinner throughout the week. Fortunately, it’s one of those dishes that tastes as good – if not better – on the second, third and even fourth day after it’s made. Filled with caramelized onions, roasted potatoes, asparagus, bacon and cheese, it’s like an omelette on steroids.
While I ended up eating most of the potato frittata myself, it’s an ideal dish for casual entertaining, too. You can serve it hot out of the oven or make it ahead of time – hours or even a day before your guests arrive. In fact, preparing it in advance and then chilling it for a bit allows you to cut nice clean wedges, if you’re into food plating. Any way you slice it, your diners will surely be satisfied.
Recipe adapted from A Cozy Kitchen.
- 3 tablespoons canola oil
- 1 small yellow onion, halved and thinly sliced
- 1 pound Dutch yellow potatoes, sliced into ⅛" discs
- 3 tablespoons unsalted butter
- sea salt and freshly ground black pepper, to taste
- 7 large eggs
- 2 tablespoons chopped fresh cilantro
- 4 spears asparagus, sliced into ¼"-thick rounds
- 4 bacon strips, fried and chopped
- 1-2 ounces queso fresco
- Preheat oven to 400 degrees.
- Heat 2 tablespoons oil in a fry pan over medium-high heat. Add onion and cook until caramelized, 8-10 minutes. Deglaze pan with ¼ cup water, scraping any brown bits from the bottom with a wooden spoon. Cook until water evaporates, about 5 minutes.
- Transfer onion to a roasting pan and toss with potatoes. Add 1 tablespoon butter and remaining 1 tablespoon oil to the potatoes. Season generously with salt and pepper. Cover pan with foil and bake for 25-30 minutes, until potatoes are tender. Remove from the oven and let cool for 15 minutes. Reduce oven temperature to 350 degrees.
- In a large bowl, whisk together eggs, cilantro and asparagus. Season with salt and pepper.
- Add potatoes and onion to the egg mixture.
- Heat a 9" cast iron skillet or oven-safe fry pan over medium-high heat. Melt remaining 2 tablespoons butter in the skillet. Add the egg and potato mixture. Sprinkle bacon and queso fresco on top and gently mix with a fork. Cover skillet with foil and bake for 30 minutes.
- Remove foil and bake for 10 more minutes.
- Remove from the oven and serve frittata directly from the skillet or at room temperature.
Looks so good and I can’t wait to try this recipe. Perfect timing…I’m getting some leeks and Yukon gold potatoes in my CSA box tomorrow and was looking for a new way to prepare them and this fits the bill! Thanks for the inspiration!