Potato and Cheddar Frittata
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Potato and Cheddar Frittata
Times
- Prep Time : 10 min
- Cook Time : 30 min
- Ready Time : 40 min
Servings
6
Ingredients
- 2 tablespoons olive oil
- 2 large red potatoes, scrubbed and thinly sliced (about 1-pound)
- 1 small Spanish onion, thinly sliced
- 8 large eggs
- 2 tablespoons whole milk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon Freshly ground black pepper
- 1/2 cup shredded cheddar cheese
Directions
Preheat oven to 375° F.
In a 10-inch ovenproof nonstick skillet, heat oil over medium heat. Add potatoes and cook 10 minutes or until beginning to get tender. Add onions and cook 5 minutes more, or until translucent.
In a large bowl, beat eggs with milk, salt and pepper. Stir in cheese. Pour over potatoes and onions and transfer to preheated oven. Bake 15 to 18 minutes or until set in the middle. Loosen edges with a spatula and slide out onto a plate. Cut into 6 slices and serve immediately.
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Very tasty! Even my kids liked it!!
For this Fritatta and the Feta mushroom one, I would need a pan that could go under a milchig broiler/ Can a small cake pan work?
mrsbrite – should be at least 9 inches round and that could work.
This was a huge success. I made it in a cast iron pan which always seems to do well from stove to oven. Thanks for another great recipe.
I love frittatas more than I love omelets or quiche. And I always use cast iron too. This sounds great
Deeeeeee-licious! Thanks for sharing, this’ll be on our table regularly.