When it comes to comfort food, few dishes are as satisfying as a warm, hearty frittata. This skillet potato frittata combines the humble ingredients of potatoes and onions with the rich, creamy texture of eggs and cream to create a dish that is not only filling but also bursting with flavor. Perfect for any meal of the day, this frittata is a versatile option that can be served up for breakfast, lunch, or dinner. Whether you’re looking for a simple weekend brunch idea or a quick weeknight dinner, this potato frittata is sure to please.
Recipe Overview
- Preparation Time: 10 minutes
- Cooking Time: 20-25 minutes
- Total Time: 30-35 minutes
- Servings: 2-3
Ingredients:
- 1 potato, thinly sliced
- 1 onion, thinly sliced
- 3 eggs
- 100 ml liquid cream (20% fat)
- Salt and black pepper to taste
- Olive oil for cooking
Instructions:
Prepare the Ingredients:
- Peel and Slice: Start by peeling the potato and onion. Use a sharp knife or a mandoline slicer to ensure the slices are thin and even for uniform cooking.
Cook the Potato and Onion:
- Sauté: Heat a generous amount of olive oil in a skillet over medium heat. Add the sliced potatoes and onions, season with salt and black pepper, and cook. Stir occasionally until both are golden and tender, which should take about 10-15 minutes.
Add the Eggs and Cream:
- Combine and Cook: In a separate bowl, whisk together the eggs and cream until well combined. Once the potatoes and onions are cooked, reduce the heat to low and pour the egg mixture over the vegetables. Allow this to cook undisturbed for a few minutes to let the bottom set.
Finish Cooking:
- Set and Serve: Cover the skillet with a lid and let it cook for another 5-7 minutes, or until the eggs are fully set and the top is slightly golden.
Serve:
- Garnish and Enjoy: Remove the skillet from heat, slide the frittata onto a plate, and optionally garnish with fresh herbs like parsley or chives for added color and flavor.