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!
Ingredients
1/2lbpotato*
2tbspolive oil
salt
dusting of paprikaoptional (about 1/4 tsp)
2scallionssliced
4ozfreshly grated cheddar cheese
8large eggs
2tbspheavy cream
Instructions
Preheat the oven to 375F.
Using a mandolin, slice the 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!
Notes
*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.Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Reheating: I recommend reheating in a warm oven, wrapped, so it doesn’t dry out or overcook. 250F for 10 minutes should work well as a starting point. Be careful not to cook the frittata more when you reheat. The microwave is not recommended because it cooks too harshly and makes the egg spongey.Freezing: Store in an airtight container for up to 2 months. Let the frittata thaw in the fridge overnight before reheating.Make-ahead Tips: You can whisk together the batter ahead of time and pre-cook the potatoes, then put the pan on the stove, heat up the potatoes, add the batter, and bake fresh. Or, you can completely make the entire thing in advance and reheat later.