Potato Cheddar Frittata

How do you decide what to make for breakfast?

For me it’s mainly whatever I happen to be craving, but there’s a small component of how much fuss I’m up for that particular morning. Waffles and pancakes for instance, I find to be a little fussy. Even though you can keep them warm in the oven as you make several batches, there’s something really nice about making one giant pan of something for everyone to share, and cutting it into slices to serve. It feels easy!

If you’ve never had a frittata before, it’s basically a giant omelet that’s started on the stove and finished in the oven.

The beauty of the frittata (or rather, one of the many beauties) is that you can get really creative with the ingredients you put in it. One of my favorite ingredients to add is potato, as it’s reminiscent of the Tortilla de Patatas I ate a gazillion times while living in Spain, but it’s much less work.

To make the frittata, start by grabbing a few red potatoes:

Slice them thinly with a mandolin, and lay them in a skillet. I sprinkled mine with salt and a dusting of paprika before getting them on the stove to soften a bit:

Grate some white cheddar cheese and slice up some scallions:

Add those to a bowl of eggs, and add a touch of cream:

Whisk it all together until combined, and a little frothy on top:

Pour this egg mixture all over your slightly cooked potato slices:

And pop it into the oven to finish baking.

Garnish with arugula, tomatoes, and extra cheese, and it’s ready to be sliced and served. Enjoy!

Potato Cheddar Frittata

Yield: Serves 4-6

Ingredients:

• two small red potatoes (1/2 lb)
• pinch of salt
• dusting of paprika, optional
• 2 tbsp olive oil
• 2 scallions, sliced
• 4 oz cheddar
• 8 eggs
• 1/4 tsp salt
• 2 tbsp cream

Directions:

1. Preheat the oven to 375 degrees F.
2. Using a mandolin, slice the red potatoes thinly (no need to peel the potatoes, unless you want to). Lay the potato slices all over an ovenproof 12-inch nonstick skillet that has a lid available, and sprinkle with a pinch of salt, and a light dusting of paprika, if using. Place the pan over medium to medium high heat, drizzle over the olive oil, and cover with a lid. Cook for about 5 minutes until the potatoes get tender.
3. In the meantime, whisk the scallions, cheddar, eggs, 1/4 tsp salt, and cream in a large bowl, until combined and a little frothy on top. When the potatoes are cooked and the pan is still hot on the stove, pour over the egg mixture. Place the skillet into the oven and bake for an additional 15-20 minutes until the frittata is cooked through. You’ll know it’s done when there’s no visible liquidy egg on top when the pan is jiggled. Cut into slices and enjoy!

All images and text ©Fifteen Spatulas.