Egg-straordinary Layers
Potato and Onion Frittata with Caramelized Onions and Crispy Potato Coins
40 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Meet the Italian cousin of the omelet, only more communal and, dare I say, scientifically satisfying. This frittata teaches you how to coax sweetness from onions and crispness from potatoes, all in one skillet, molto bene.
Equipment needed
- 10-inch oven-safe skillet
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400 degrees F. Place a 10-inch oven-safe skillet over medium heat and add 2 tablespoons of olive oil.
- 02Spread the sliced potatoes in the skillet and sprinkle with a pinch of salt. Sauté, turning occasionally, until lightly golden and just tender, 10 to 12 minutes.
- 03Add the remaining 1 tablespoon olive oil and the sliced onion to the skillet. Cook, stirring frequently, until the onions are soft and deeply golden, about 8 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
- 04In a large bowl, whisk the eggs, milk, and half of the Parmesan cheese until well combined. Season with salt and pepper.
- 05Reduce the heat to medium-low. Pour the egg mixture evenly over the potatoes and onions in the skillet. Gently shake the pan to settle the eggs among the vegetables. Cook without stirring for 3 to 4 minutes, until the edges just begin to set.
- 06Sprinkle the remaining Parmesan cheese over the top. Transfer the skillet to the oven and bake until the frittata is puffed and golden brown, 10 to 12 minutes.
- 07Remove from the oven (remember the handle is hot, science burns are real), let rest for 5 minutes, then loosen the edges with a spatula and slide onto a cutting board.
- 08Slice the frittata into wedges, sprinkle with chopped parsley, and serve warm or at room temperature.
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