Potato and Onion Frittata Recipe | Vegetarian Times Skip to main content

Potato and Onion Frittata

A frittata can be served at any temperature—warm, room temperature or even cold. This makes an ideal do-ahead dish for almost any occasion.



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4 medium red-skin potatoes
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8 large eggs
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3 Tbs. grated Parmesan cheese
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2 Tbs. chopped fresh parsley or basil
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¾ tsp. salt
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¼ tsp. black pepper
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1 ½ Tbs. olive oil
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1 medium onion, halved and thinly sliced
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1 clove garlic, minced
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1 Tbs. butter


1. Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes. Drain potatoes and let cool. Peel and cut into 1/4-inch-thick slices.

2. Meanwhile, in large bowl, whisk eggs until frothy. Add cheese, parsley, salt and pepper, and whisk until blended.

3. Preheat oven to 350°F. In large ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes. Add garlic and cook, stirring often, 1 minute. Add butter and reduce heat to medium-low. Add potatoes and mix. Slowly pour eggs into pan; do not stir. Cook, undisturbed, 2 minutes.

4. Transfer skillet to oven and bake until eggs are cooked through, 15 to 18 minutes. Remove from oven and let sit 2 minutes, then loosen with spatula and slide onto serving plate. Let cool 5 minutes before slicing.

Nutrition Information: 

9 g
Total Fat: 
10 g
Saturated Fat: 
4 g
17 g
220 mg
330 mg
2 g
8 servings

Comments on this Recipe

Looks yummy

This is wonderful - simple, fast, keeps well (freezes well), adaptable to whatever you want to put in it, travels well to potlucks and is very tasty. I add some zip like chipotle or cayenne powder. Highly recommended.