Potato Frittata

  • Potato Frittata
    Frittata is perfect for breakfast, brunch. lunch, or dinner
  • Potato Frittata
    This frittata uses cheddar cheese for a nicely toasted top layer

Description

Frittata is a versatile dish that is perfect for any meal. This delicious frittata recipe combines the creaminess of mascarpone with cheddar cheese finished under the broiler for a nicely toasted top layer.

Eggs, potatoes, onions and cheese are a classic combination for a good reason. This frittata recipe uses two types of cheese, with mascarpone and the eggs working together to provide a creamy texture, while cheddar adds a bit of depth and crispiness to the top of the frittata.

This frittata works equally well for breakfast, brunch, lunch, or dinner.  For a great dinner just serve the frittata with a side salad.

Ingredients

1 med. onion, cut into thin slivers
2 tbsp. butter
1 16 oz. package hash brown potatoes
1 tsp. salt, divided
1/4 tsp. black pepper
10 large eggs
1/2 cup milk
4 oz. mascarpone cheese
4 oz. sharp cheddar, grated

Details

Prep Time: 10 minutes
Cooking Time: 35 minutes
Servings: 4 to 6 servings

Rate this Recipe

Average: 3.3 (14 votes)

Instructions

Preheat oven to 400ºF.

Heat a 12-inch oven proof skillet (non-stick or well-seasoned cast iron) over medium low heat. Add butter and allow it to melt before adding the slivered onions. Cook onions stirring occasionally for 8-9 minutes until the onions are softening and just starting to turn brown.

Add the hash brown potatoes and a 1/2 teaspoon salt.  Cook the onion and potato mixture for an additional 8-9 minutes until starting to brown. This may take a little longer if the potatoes were frozen.

Meanwhile, whisk eggs, milk, pepper, and a 1/2 teaspoon salt in a separate bowl.

After the potatoes start to lightly brown, remove the skillet from the heat. Make sure the potatoes are spread evenly in the bottom of the pan. Pour the egg and milk mixture over the potatoes and onions.

Drop small spoonfuls of mascarpone on the surface of the eggs – the goal is to distribute the cheese so the final frittata has little pockets of creaminess.

Bake at 400ºF for approximately 15 minutes until the frittata is set around the edges, but still soft in the middle. Sprinkle the grated cheddar cheese over the surface.

Bake for 5 more minutes at 400ºF, then switch your oven to broil for an additional 3-5 minutes until cheese is melted and toasty.

Remove the frittata from the oven, let it set for a few minutes, then invert to a large cutting board or other large plate for serving. 

Notes

Either refrigerated or frozen hash brown potatoes will work in this dish, but you might need a bit longer cooking time if you use frozen potatoes. Also, check the salt content of your hash browns. Some hash brown potatoes come pre-seasoned while others contain very little salt. I generally use unseasoned potatoes. If you use pre-seasoned, you will need less salt.

Be careful when removing the skillet from the oven and make sure you remember that the handle becomes very hot. I like to stick a hot pad over the handle as soon as I take the skillet out of the oven to remind myself not to touch the handle.

Read more recipes from Laura's Cooking for You and Me series.

PT45M
Potato Frittata

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Last Updated

July 26, 2016