Potato Frittata

in Breakfast, Dinner

There are times when I get bummed out. Like seriously just bummed. Whether it be with careers, relationships, friendships, etc., we all make plans for those things, and when those said plans don’t work out, disappointment can surely set in.  So the other day when I was bumming around and loathing in my own bummed-outness, I decided to take a cue from Erin over at Reading My Tea Leaves.  Each week she posts a few pictures of simple, little objects that made her week. Sometimes when bigger stuff is out of your control, you have to look to the little stuff that makes you happy.

So here are a list of a few things that made my week:

1. A vintage post card that hangs on my fridge. It’s from my uncle that was accompanied with an old Marcela Hazan cookbook.

2. Even though it’s Spring in LA, the chilly nights still make me grab for this cashmere scarf. And plus, it was a gift from my brother (probably picked out by my mom).

3. These daffodils because they’re $1.79 at Trader Joe’s, and that means I can buy a bunch and spread them around my apartment. They’re sunny.

And lastly, this freakin’ frittata.  It was super easy,  super amazing and tasted like Spring.  And also, it has potatoes in it! And the carmelized onions are amazing..and this is coming from someone that quivers at the thought of eating a cooked onion. Seriously.  You must try this.  If you do, I guarantee that it’ll be one of those little things that make your week.

{Frittatas are like garbage disposals. Wait, that sounds gross.  I take that back.  But you can really add whatever cool leftover stuff you have going on in your fridge.  I had an awkward amount of goat cheese and a few strips of bacon laying around, so I decided they’d be a good addition.}

Potato Frittata

Recipe from The Big Sur Bakery Cookbook

Print this recipe!

5 tablespoons canola oil

1 small yellow onion, sliced

5 russet potatoes, peeled and cut into 1/8-inch-thick slices

3 tablespoons unsalted butter

Kosher salt

Freshly ground pepper

7 eggs

1 tablespoon minced flat-leaf parsley

1 tablespoon minced chives

2 whole scallions, trimmed and thinly sliced

4 strips of bacon, fried and chopped

1.5 oz. of goat cheese

Adjust the oven rack to the middle position and preheat the oven to 400˚F.

Heat a medium sauté pan over medium-high heat and drizzle 2 tablespoons of the oil into it.  Add the onions and cook until they’re carmelized, 8 to 10 minutes. Deglaze the pan with 1/4 cup water, scraping any brown bits from the bottom with a wooden spoon.  Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes.  Transfer the onions to a roasting pan and toss the with the potatoes. Add 1 tablespoon of the butter and the remaining 3 tablespoons oil to the potatoes.  Season them generously with salt and pepper. Cover the pan with aluminum foil and bake for 25 to 30 minutes, until the potatoes are tender.  Set them aside to cool for 15 minutes.  Reduce the oven temperature to 350˚F.

Meanwhile, whisk the eggs, herbs, and scallions together and season them with salt and pepper.

Add the potatoes and onions to the egg mixture.  Heat a 9-inch cast-iron skillet over medium-high heat.  Melt the remaining 2 tablespoons butter in the skillet, and add the egg and potato mixture. Sprinkle the bacon and goat cheese on top and slightly mix with a fork.  Cover the skillet with aluminium foil, transfer it to the oven, and bake for 30 minutes. Remove the foil and bake for 10 more minutes.

Slice and serve directly from the skillet, warm or at room temperature.

{ 16 comments… read them below or add one }

Laurie April 14, 2010 at 8:43 am

Yum that looks, really good!

A few days ago, I had been reading about tapas and one of the dishes that is served as tapas is Tortilla Española, which is basically a frittata. I have made one two days in a row, now, creating my own personal tapas party to have with my glass of wine in the evening. The recipe I used is not as elaborate as yours, in fact it’s rather plain but has a dipping sauce to liven it up a bit. Also, it is perfect for a hungry husband just coming home from work before dinner is ready.

I enjoyed reading your post, my personal tapas party has made my week, so far.

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Rose February 15, 2011 at 12:35 pm

So Laurie, what’s your recipe? I’m interested in the dipping sauce recipe!
Frittatas have always been part of my “repertoire” for my brood! Been cookin’ for about 38-40 years and so far no complaints! This is a great easy frittata recipe – Adrianna is SO right when she says you can throw anything in – You can use ham, prosciutto, and don’t forget peppers! Whatever you have in your fridge – oh, and sliced olives are good too! Black or green!

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Brendan April 14, 2010 at 12:15 pm

I think the bacon is a brilliant addition.

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Cooking Foodie April 14, 2010 at 10:55 pm

Wow what a beautiful frittata… I made a herb, spinach tomato frittata today (yet to post) This will be next. This would also be great in Tapas…

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Aysegul - nysdelight April 15, 2010 at 4:05 pm

I’ve made a similiar frittata last weekend with the potatoes. Looks heavenly!

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Adrianna April 15, 2010 at 7:23 pm

Laurie–I’ve seen mini cast irons that would be great for making this tapas-style. Fantastic idea!

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Michele April 15, 2010 at 11:39 pm

I hope this frittata made you feel better. It looks really good. I have always wanted to make one but have never come across a delicious looking recipe like this one. I can’t wait to try it. Thanks for the recipe.

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Adrianna April 16, 2010 at 12:11 am

Michele–It absolutely did! Hope yours turns out great!

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tigerfish April 16, 2010 at 4:09 am

Beautiful photos. I made a potato “herby” cheese omelet before and if thick like yours, becomes a frittata :D

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Y April 16, 2010 at 4:33 pm

Oh yum! Bacon, potatoes, eggs, cheese… the perfect way to balance out the disappointments in life :)

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Michelle April 19, 2010 at 2:19 pm

Michele–It absolutely did! Hope yours turns out great!

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Amy April 23, 2010 at 4:53 am

I hope this frittata made you feel better. It looks really good. I have always wanted to make one but have never come across a delicious looking recipe like this one. I can’t wait to try it. Thanks for the recipe.

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Tyla July 9, 2010 at 11:35 am

Oh man, I can’t wait to make this now…

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Rory August 12, 2013 at 12:20 am

Why do you specify kosher salt with bacon?

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Adrianna Adarme August 12, 2013 at 9:57 am

It’s a larger grain of salt. I also enjoy the flavor of kosher, but feel free to use sea salt, if you like.

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Christine May 27, 2014 at 10:47 pm

Thank you so much for sharing this lovely recipe! I adapted from it the other day for a brunch & absolute k loved it!

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