This Potato Frittata is flavored with cheddar cheese and has thinly sliced potato on the bottom. It's great for breakfast or brunch, and leftovers keep beautifully!
dusting of paprikaoptional (about 1/4 tsp)
4ozfreshly grated cheddar cheese
Preheat the oven to 375 degrees F.
Using a mandolin, slice the red potatoes thinly (no need to peel the potatoes, unless you want to).
Add the olive oil to an ovenproof 12-inch nonstick skillet that has a lid available, then layer the sliced potatoes in a single even layer.
Season the potatoes with a pinch of salt (about 1/4 tsp), and a light dusting of paprika, if using.
Place the pan over medium heat, and cover with a lid. Cook for about 8 minutes** until the potatoes are fork tender.
In the meantime, whisk the scallions, cheddar, eggs, cream, and 1/4 tsp salt in a large bowl, until combined and a little frothy on top.
Once the potatoes are cooked, pour over the egg mixture.
Place the skillet into the oven and bake for 15-18 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!
*I have used both russet potatoes and waxy potatoes like red potatoes or yukon, and they both work. Russet potatoes will be a bit more fluffy in texture.**Cooking time really depends on the thickness of the potato slices. Go by doneness, not by time.For more savory breakfast, I love a classic Breakfast Burrito or Bacon Cheddar Waffles. For sweet breakfast, I love these fluffy English Scones and Whole Wheat Pancakes.