Potato-Onion Frittata

Potato-Onion Frittata Recipe - Vegetarian Food

Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Potato-Onion Frittata is a delicious and satisfying dish that can be enjoyed for breakfast, lunch, or dinner. This recipe combines the earthy flavors of potatoes and onions with the richness of eggs and cheese, creating a flavorful and hearty meal.

History

Frittatas have been a popular dish in Italian cuisine for centuries. They are similar to omelettes but are typically thicker and cooked in a skillet in the oven. The combination of eggs, vegetables, and cheese in a frittata makes it a versatile and delicious meal that can be enjoyed at any time of day.

Ingredients

6 small new potatoes, cooked, peeled, and sliced (about 0.75 lb (340 g))
3 large eggs
2 large egg whites
2 tbsp low-fat milk
salt and freshly ground pepper, to taste
3 tbsp shredded cheddar cheese
2 green onions (white and pale green parts), diagonally sliced
2 tsp olive oil
1 small onion, chopped

How to prepare

In a nonstick ovenproof skillet, heat oil over medium heat.
Add all onions and cook, stirring occasionally, until softened, for 5 minutes.
Add potatoes to the skillet, spreading them to cover the bottom of the pan.
In a medium bowl, whisk together eggs, egg whites, milk, salt, and pepper.
Reduce heat to low and pour the egg mixture over the vegetables, covering them evenly.
Cover and cook until the egg mixture has set around the edges but the center is still liquid, for 6 to 8 minutes.
Preheat the broiler.
Scatter cheese over the surface.
Place the skillet under the broiler and cook until lightly golden, for about 1 minute.
Cut the frittata into 4 wedges and serve warm.

Variations

Add cooked bacon or ham for a meatier frittata.
Mix in some chopped bell peppers or spinach for added color and flavor.
Use different types of cheese, such as feta or goat cheese, for a unique twist.

Cooking Tips & Tricks

Be sure to cook the onions until they are softened before adding the potatoes to the skillet. This will help to bring out the sweetness of the onions and ensure that they are fully cooked.

- Whisking the eggs and milk together well before pouring them over the vegetables will help to create a light and fluffy frittata.

- Cooking the frittata under the broiler for just a minute will give it a nice golden crust on top without overcooking the eggs.

Serving Suggestions

Potato-Onion Frittata can be served on its own or with a side salad for a complete meal. It also pairs well with fresh fruit or a slice of crusty bread.

Cooking Techniques

The key to a successful frittata is to cook it low and slow. This will ensure that the eggs are cooked through without becoming rubbery. Be sure to cover the skillet while cooking to help the frittata set evenly.

Ingredient Substitutions

If you don't have new potatoes, you can use regular potatoes or even sweet potatoes in this recipe. You can also substitute the cheddar cheese with any other type of cheese that melts well.

Make Ahead Tips

You can prepare the Potato-Onion Frittata ahead of time and reheat it in the oven or microwave before serving. It will keep well in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the frittata with fresh herbs, such as parsley or chives, before serving. You can also drizzle some hot sauce or salsa on top for an extra kick of flavor.

Pairing Recommendations

Potato-Onion Frittata pairs well with a crisp green salad, roasted vegetables, or a side of fresh fruit. It also goes well with a glass of white wine or a cup of hot tea.

Storage and Reheating Instructions

Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Potato-Onion Frittata contains approximately 200 calories.

Carbohydrates

Each serving of Potato-Onion Frittata contains approximately 20 grams of carbohydrates.

Fats

Each serving of Potato-Onion Frittata contains approximately 10 grams of fat.

Proteins

Each serving of Potato-Onion Frittata contains approximately 12 grams of protein.

Vitamins and minerals

Potato-Onion Frittata is a good source of vitamin C, vitamin B6, and potassium.

Alergens

This recipe contains eggs and dairy (cheese), which may be allergens for some individuals.

Summary

Potato-Onion Frittata is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Potato-Onion Frittata is a delicious and versatile dish that is perfect for any meal of the day. With its simple ingredients and easy preparation, it is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

. I couldn't believe how simple yet delicious it looked. The combination of potatoes and onions, sautéed to a golden brown perfection, mixed with eggs and baked to a fluffy finish, seemed like the perfect comfort food. I knew I had to learn how to make it.

The recipe for Potato-Onion Frittata was shared with me by an old friend of mine, Mrs. Jenkins. She was an Italian woman with a talent for cooking that was unmatched. I had always admired her culinary skills and she was always generous enough to share her recipes with me.

The first time I saw Mrs. Jenkins make the Potato-Onion Frittata, I was mesmerized by her technique. She started by thinly slicing the potatoes and onions, then sautéing them in a skillet until they were caramelized and crispy. The smell of the onions as they cooked filled the air with a sweet and savory aroma that made my mouth water.

Next, she beat the eggs in a bowl with a pinch of salt and pepper, then poured them over the potatoes and onions in the skillet. She let it cook on the stovetop for a few minutes until the edges started to set, then transferred it to the oven to finish cooking.

As the frittata baked, the smell of the eggs and potatoes melding together filled the kitchen with a warm and comforting scent. When it was done, Mrs. Jenkins carefully slid the frittata onto a plate and cut it into wedges. The potatoes and onions were perfectly cooked, with a crispy exterior and a fluffy interior that melted in my mouth.

I asked Mrs. Jenkins for the recipe, and she was more than happy to share it with me. She told me that the key to a good frittata was patience and attention to detail. The potatoes and onions needed to be cooked slowly and evenly to ensure that they were tender and caramelized, while the eggs needed to be beaten just enough to create a light and fluffy texture.

I went home that day and immediately tried to recreate Mrs. Jenkins' Potato-Onion Frittata. I followed her instructions to the letter, taking my time to sauté the potatoes and onions until they were golden and crispy, and beating the eggs until they were light and frothy.

When I pulled the frittata out of the oven and cut into it, I was transported back to Mrs. Jenkins' kitchen. The flavors were exactly as I remembered, with the sweet and savory onions complementing the creamy eggs and crispy potatoes perfectly. I knew that I had found a new favorite recipe.

Since then, I have made Potato-Onion Frittata countless times for my family and friends. It has become a staple in my cooking repertoire, and I never get tired of the delicious flavors and comforting aroma that fills my kitchen when I make it.

I am grateful to Mrs. Jenkins for sharing this recipe with me, and for teaching me the art of making a perfect frittata. Every time I make it, I am reminded of her and the wonderful times we shared in her kitchen, cooking and laughing together. The Potato-Onion Frittata will always hold a special place in my heart, as a reminder of the bond between friends and the joy of sharing good food with the ones we love.