This tasty frittata is a great main dish to serve for breakfast or brunch.
Serves: 6 to 8
- ¾ cup extra-virgin olive oil
- 2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
- 1½ cups sliced yellow onion (about 2 medium onions)
- 12 large eggs
- 1½ teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- Sour cream and sliced green onion, to serve
- Preheat oven to 350°.
- In a 10-inch cast-iron skillet, heat oil over medium-high heat until a deep-fry thermometer registers 350°. Add potatoes; cook, stirring occasionally, until lightly browned and tender, about 10 minutes. Remove potatoes using a slotted spoon, and let drain on paper towels, reserving oil in skillet.
- Add yellow onion to skillet; cook, stirring occasionally, until tender and lightly browned, 5 to 6 minutes. Remove onion using a slotted spoon, and transfer to a small bowl, reserving oil in skillet. Remove skillet from heat.
- In a large bowl, whisk together eggs, salt, garlic powder, and pepper until frothy. Stir potatoes and yellow onion into egg mixture. Pour egg mixture into skillet, spreading potatoes and onion into an even layer.
- Bake until center is set and golden brown, 15 to 20 minutes. Let stand for 10 minutes. Serve with sour cream and green onion.
Kitchen Tip: Don’t be alarmed if you see oil on top of the frittata when you remove it from the oven. The oil will settle into the frittata as it stands, providing moisture and flavor.