I am obsessed with this frittata. That is all. 😀
Make it today!
adapted from Joy the Baker (so you know it’s gonna be good!)
- 5 Tablespoons olive oil, divided
- 1 small yellow onion, sliced
- 4 large russet potatoes, peeled and cut into 1/8-inch thick slices
(Last year my mom got me a mandolin slicer….a week later with one tip of my finger missing…it went back to the store….trust me, just take the time to slice these babies thin yourself!
- 1 Tablespoon unsalted butter
- Kosher salt
- Freshly ground pepper
- 9 large eggs (Joy called for 7, but I like mine a bit more eggy)
- 2 Tablespoons minced fresh parsley
- 2 Tablespoons minced fresh green onions
- 2 Tablespoons heavy cream (20%)
1, Preheat oven to 400 degrees F.
2. Heat a medium skillet over medium high heat and add 2 Tablespoons of the oil. Add the onions and cook until caramelized, about 8 to 10 minutes. Deglaze the pan with 1/4 cup of water, scraping any brown bits from the bottom of the pan. Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes.
3. Transfer the onions to the a large roasting pan and toss with the raw sliced potatoes. Add 1 tablespoon of butter and the remaining 3 Tablespoons of oil. Toss with your hands. Season generously with salt and pepper. Cover the pan with foil and bake for 25 to 30 minutes or until the potatoes are tender.
4. Set the potatoes aside to cool for 15 minutes. Reduce the oven heat to 350 degrees F.
5. Meanwhile, whisk the eggs, herbs and cream together. Season with salt and pepper.
6. Grease a 10-inch round glass baking dish or cast-iron skillet. Add the cooked potatoes to the pan. Top with the egg mixture. Cover the skillet with foil and bake for 30 minutes. Remove the foil and bake for 10 minutes more. Slice and serve warm or at room temperature.