This potato and cheese frittata is great by itself or with some fruit on a Sunday morning.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.

  • Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

Nutrition Facts

355 calories; protein 14.7g 29% DV; carbohydrates 35.6g 12% DV; fat 17.7g 27% DV; cholesterol 204.1mg 68% DV; sodium 286mg 11% DV. Full Nutrition
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Reviews (135)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2006
Very good! The potatoes are much better if you use leftover baked from the night before. Also try beating the egg yolks and whites separately (beating the whites until they form soft peaks)...then mix the two together until combined. The eggs get really fluffy that way (a trick I learned from a chef I used to work with at a fine restaurant). Good luck! Read More
(131)

Most helpful critical review

Rating: 3 stars
08/10/2007
A good place to start but very bland as written. I seasoned my eggs with garlic and onion powders black pepper and Mexican spices. This is a great dish to make when you want to clean out your fridge because almost anything goes. I also threw in broccoli zucchini green bell peppers and grape tomatoes. Used pepper jack cheese with this to give it a kick. End result was delicious. Thanks so much! Read More
(65)
169 Ratings
  • 5 star values: 75
  • 4 star values: 65
  • 3 star values: 20
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
06/22/2006
Very good! The potatoes are much better if you use leftover baked from the night before. Also try beating the egg yolks and whites separately (beating the whites until they form soft peaks)...then mix the two together until combined. The eggs get really fluffy that way (a trick I learned from a chef I used to work with at a fine restaurant). Good luck! Read More
(131)
Rating: 5 stars
07/04/2006
I used the Ore Ida frozen hash browns - the cubed kind - and it came out great. It was a big time and mess saver as well. I added an extra egg and mixed in some monteray jack cheese with the cheddar, and it was deliccious. Read More
(114)
Rating: 3 stars
08/10/2007
A good place to start but very bland as written. I seasoned my eggs with garlic and onion powders black pepper and Mexican spices. This is a great dish to make when you want to clean out your fridge because almost anything goes. I also threw in broccoli zucchini green bell peppers and grape tomatoes. Used pepper jack cheese with this to give it a kick. End result was delicious. Thanks so much! Read More
(65)
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Rating: 4 stars
02/09/2008
This IS a great recipe. I altered it slightly by using the Ore-Ida hashbrowns (the shredded kind) and sprinkling diced tomatoes and green onions just before adding the cheese and gave it great color. I also used 6 eggs for volume and whisked them separately as in the other review. The result was a thicker and fluffier frittata that made a great main course for breakfast. You could also add sliced black olives and a dollop of sour cream for a lunch or dinner dish. The only thing I would change is reduce the first baking time to 7 minutes and once you put the tomatoes, green onion, and cheese on, the cheese takes longer to get all bubbly, so I had to bake it for another 7-8 minutes in addition to the first 10 and it made the eggs kind of dry. Next time I make it, I will try it with the Ore-Ida cubed potatoes. Read More
(30)
Rating: 4 stars
04/09/2007
This was great. The only changes I made were to add some diced ham before adding the eggs and I used diced potatoes rather than shredded. This is a great basic recipe that would be fun to play around with! Read More
(29)
Rating: 3 stars
11/18/2007
Mine turned out great because I followed other reviewers and added oregano thyme parmesan. I also chopped some bacon and fried it then fried my finely diced potates in the same pan. Not the healthiest way but yummy. I only gave 3 stars because this would have been super bland had I not made these changes. Read More
(19)
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Rating: 5 stars
12/29/2008
This recipe is so good and so easy! I made it exactly like the recipe but I did increase the eggs by 2....my super finicky 17 year old son went back for seconds! This one is a keeper! Thanks! Read More
(17)
Rating: 3 stars
08/09/2006
Had a difficult time making this. Potatoes kept sticking to my pot (guess I need a new pot)and so I added extra oil. End result was a big greasy gloppy mess. Read More
(15)
Rating: 5 stars
01/15/2009
yum! did this in a large cast iron skillet to feed my mister & the teenager with what i thought would be leftovers: wrong. scarfed it all! maybe next time a bit of a skip ahead with pre made hasbrowns...? Read More
(15)
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