Potato-Onion Frittata

Potato-Onion Frittata

Original Post by Teri in Mar, 2010

Do you want something a little different for dinner? How about an interesting egg and potato dish using fingerlings? (You can use any potato, but I love the flavor of fingerling potatoes). This is really all you need for a meal, or you can serve it with wheat toast. Simple and delicious.


1 lb, about 8 small new potatoes or fingerlings
3 TBSP extra virgin olive oil
2 small onions (about 1 lb), thinly slices
Coarse sea salt and freshly ground pepper
½ cup sharp white cheddar cheese, grated
10 large eggs, whisked
½ cup sour cream
1 TBSP Herb Salt


Place potatoes in a medium saucepan, and cover with water. Bring to a boil. Reduce heat and simmer until tender with pierced with a sharp knife 10-12 min. Drain and let cool, peel and cut into ¼ in slices.

Preheat oven to 400 degrees. Heat oil in ovenproof non-stick skillet over medium high heat. Cook onions until translucent, about 2 min. Add potatoes, and cook, stirring occasionally, until onions and potatoes are golden brown, 4-5 min. Season with salt and pepper.

Mix together cheddar, eggs, herb salt and a little more salt and pepper. Reduce heat to medium. Pour egg mixture into skillet. Dollop with sour cream and swirl into egg mixture using a knife tip. Cook until edge is set, about 2 minutes. Carefully transfer skillet to oven and bake until eggs are set 10-12 min. Invert frittata onto a plate, let cool slightly before serving.

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