Mushroom and Potato Frittata

The traditional Italian frittata gets a Spanish omelet-style makeover with the addition of thinly sliced golden potatoes. Serve hot for a big family brunch or throw a leftover slice between two pieces of toast for a simple before-work breakfast.

Casey Barber

Mushroom and Potato Frittata

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    6 large eggs 1/2 teaspoon freshly ground black pepper
    1/4 cup half and half 1 tablespoon unsalted butter
    1 tablespoon chopped flat leaf parsley 1 tablespoon olive oil
    1 teaspoon chopped tarragon 12 cremini mushrooms, thinly sliced
    1/2 teaspoon kosher salt 1/2 pound Yukon gold potatoes, sliced into 1/8-inch thick rounds


    Prep: 10 min Total:
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    • 1

      Preheat the oven to 425.

    • 2

      Whisk the eggs, half and half, herbs, salt, and pepper together in a large bowl.

    • 3

      Heat the butter and oil in an ovenproof 10-inch stainless steel or cast iron skillet over medium-high heat until melted and bubbling.

    • 4

      Add the potatoes, tossing to coat, and cook for 3 minutes or until tender and just browning.

    • 5

      Add the mushrooms and a pinch of salt and cook for 3 more minutes or until the mushrooms are just becoming tender and wilted.

    • 6

      Reduce the heat to medium-low and pour the eggs into the skillet. They should just cover the potatoes and mushrooms. Cook for 2 more minutes on the stovetop, then transfer to the oven.

    • 7

      Bake in the oven for 8-10 minutes, until the eggs are fully cooked and the frittata begins to brown on top.

    • 8

      Let rest for 5 minutes before serving.

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