Potato Frittata Creamy Eggs Onion (Printer-Friendly Layout)
Creamy potatoes, eggs, and onion combine for a classic, hearty skillet meal with fresh herb highlights.
# Ingredients You'll Need:
→ Base
01 -
400 g potatoes, peeled and sliced thinly
02 -
6 large eggs
→ Vegetables
03 -
1 medium onion, finely sliced
04 -
1 small red bell pepper, diced
→ Cheese
05 -
75 g cheddar cheese, shredded
→ Fat and Seasoning
06 -
2 tablespoons olive oil
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ Herbs
09 -
Fresh basil leaves, for garnish
# Step-by-Step Instructions:
01 -
Set oven temperature to 190°C and allow to fully preheat.
02 -
In a large oven-safe skillet, heat 1 tablespoon olive oil over medium heat. Add sliced potatoes and sauté, turning occasionally, until golden and tender, about 8–10 minutes. Season lightly with salt and pepper.
03 -
Add the remaining olive oil to the pan. Add the sliced onion and diced red bell pepper, sautéing until tender and lightly caramelized, about 5 minutes.
04 -
In a large bowl, whisk eggs until homogenous. Stir in cooked potatoes, sautéed onion, bell pepper, and shredded cheddar cheese. Season with additional salt and pepper.
05 -
Pour the egg and vegetable mixture evenly into the same skillet. Smooth the top with a spatula and cook over medium heat until the edges begin to set, about 5 minutes.
06 -
Transfer the skillet to the preheated oven and bake until the surface is golden and the center is set, 10–12 minutes.
07 -
Allow frittata to cool slightly. Top with fresh basil leaves before slicing and serving. Serve warm or at room temperature.
# Extra Tips and Tricks:
01 -
For best results, slice the potatoes as evenly as possible to ensure uniform cooking.
02 -
This dish can be served hot, warm, or at room temperature, making it an excellent option for make-ahead entertaining.