Potato and Onion Frittata

Antonia Lofaso

Potato and Onion Frittata

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    5 tablespoons olive oil 3 small to medium red potatoes, sliced 1/8-inch thick
    1/2 medium yellow onion, shaved thin 8 large eggs
    Generous pinch black pepper 1 tablespoon hopped flat leaf parsley
    Generous pinch salt


    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat the oven to 325°F.

    • 2

      In a 6-inch sauté pan, heat 1 tablespoon olive oil on medium heat.  Add the onions and sauté for about 5 minutes, or until the onions are soft and have a little color.  Season them with a generous pinch of salt and a generous pinch of black pepper.  Set aside.

    • 3

      In a 10-inch non-stick, oven-safe pan, heat 4 tablespoons olive oil over medium heat.  Fan the red potatoes in a circle, starting on the outside of the pan and working in, until the entire pan is covered, with very little showing through.  A little overlap is okay, but not too much.  Season the potatoes with a generous pinch of salt and pepper.

    • 4

      Cook the potatoes on medium heat so that they start to crust.  After 1 – 1½ minutes reduce the temperature to low, and let cook for another 5 to 7 minutes, or until the potatoes are fork tender.

    • 5

      Add the softened onions on top of the potatoes.

    • 6

      Whisk a generous pinch of salt into eggs, and pour over onions and potatoes in the pan.  Cook for 20-30 seconds on medium heat.  Move the pan to the oven, and bake for 10 to 12 minutes.  It should look like a little egg pie that’s firm to touch.  If the egg is wet, it needs to cook a little longer.

    • 7

      Slide the frittata out of the pan and onto a plate.  Slice into 8 pieces, sprinkle with chopped parsley, and serve.

    • 8

      A lighter version of this recipe can be made by substituting 12 egg whites for the 8 eggs.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving