Potato Frittata

I found this recipe a few weeks ago, and have been itching for a good morning to try it for brunch. The problem lies in the fact that most mornings I'm not home to make brunch, let alone enjoy it. I leave for work every weekday morning before 7, on Saturdays I've been trying to get to the barn which means I need to leave the house no later than 10:30, and Sundays I'm working at the gym at 9. See what I mean? The only brunches I'll be having for awhile will be at places like The Restaurant or Ball Square Cafe. If I make it myself I'd be having brunch at 4 PM.



For some reason, I decided I had to have breakfast for dinner tonight. Again. I'm not ashamed to admit it. I knew immediately I had to make this particular dish(if for no other reason than I needed to use my potatoes and I needed to clear out some eggs from the fridge). I couldn't wait for this.







This meal is So.Perfect. It has all my favorite ingredients-eggs and potatoes and caramelized onions-and based on recommendations from the original recipe, I added 3 slices of crumbled, cooked bacon on top while it baked. It smells awesome in here. I'm pretty sure I heard the Comcast guy's stomach rumble while he fixed my cable connection-I almost felt bad.

(By the way, did you know that Comcast will come out for repairs on Sundays? It's amazing. No more need to take off a half day to wait for them to show! It has made my day that much better.)




This meal is simple, easy to throw together, and goes well with nearly everything. I'd say try a nice salad but quite honestly I was perfectly happy eating it on its own!


Potato Frittata (recipe from Joy the Baker)
5 Tablespoons canola oil, divided
1 small yellow onion, thinly sliced
4 large russet potatoes, peeled and sliced about 1/8 inch thick (a mandolin is great for this if you have one)
3 Tbsp. unsalted butter
Salt and Pepper
7 large eggs
2 Tbsp diced flat-leaf parsley
2 Tbsp. diced chives
2 Tbsp. heavy cream

Preheat oven to 400 degrees.

Heat a skillet over medium high heat and put in 2 Tablespoons of the canola oil. Add the onions and cook until caramelized, roughly about 8 to 10 minutes. Make certain to not burn the onions and make sure the onions are all roughly a uniform brown color.

Toss the onions with the raw sliced potatoes in a roasting pan (I used a glass pyrex dish, in case you needed a reference!). Add 1 tablespoon of butter and the remaining 3 Tablespoons of oil and toss together in the pan. Season generously with salt and pepper. Cover the pan with foil and bake for 25 to 30 minutes or until the potatoes are tender, and then set the potatoes aside to cool for 15 minutes. Reduce the oven heat to 350 degrees F.

Before the potatoes are done, whisk the eggs, herbs and cream together in a bowl. Season with salt and pepper.

Heat a 10-inch cast-iron skillet over medium high heat. Grease the skillet with the remaining 2 Tablespoons of melted butter. Add the cooked potatoes to the pan, and combine with the egg mixture. Cover the skillet with foil and bake for 30 minutes. Remove the foil and bake for 10 minutes more. (**I adapted this, because although I do have a cast-iron skillet, I also have a glass-top stove, which means many cast-iron skillets are a no-no. I adapted this by using a pyrex glass pie pan instead, and this worked just fine. Whatever you have will be fine as well-no need to go out and get a cast-iron skillet for this-although I will say that I think everyone should have cast-iron in the kitchen somewhere!)

Enjoy for Sunday dinner, Monday breakfast, or Tuesday lunch. Heck, enjoy it for all three!