Description
This Italian Potato and Egg Frittata is a deliciously hearty dish combining tender Yukon Gold potatoes, fresh eggs, and Pecorino Romano cheese. Baked to perfection until set, it is topped with wilted cherry tomatoes and fragrant basil, making it an ideal comforting meal for any time of day.
Ingredients
Scale
Frittata Base
- 1/4 cup olive oil
- 3 medium Yukon Gold potatoes, peeled and diced
- 1 medium onion, diced
- Salt and pepper, to taste
- 8 large eggs
- 1/4 cup milk
- 1 cup Pecorino Romano, grated
- 1 bunch chives, minced
Tomato Topping
- 24 ounces cherry tomatoes, halved
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
- 4 tablespoons basil, chiffonade, divided
Instructions
- Prepare the Potatoes and Onion: Heat 1/4 cup olive oil in a skillet over medium heat. Add the diced Yukon Gold potatoes and onion, seasoning with salt and pepper. Cook until the potatoes are tender and onions are translucent, about 10-15 minutes, stirring occasionally.
- Mix the Egg Base: In a large bowl, whisk together the eggs, milk, grated Pecorino Romano, and minced chives until fully combined. Season with salt and pepper to taste.
- Combine and Cook the Frittata: Preheat the oven to 375°F (190°C). Lightly grease a baking dish or ovenproof skillet. Add the cooked potatoes and onions to the egg mixture and stir gently to combine. Pour the mixture into the prepared dish and bake for 20-25 minutes, or until the frittata is set and lightly golden on top.
- Prepare the Tomato Topping: While the frittata bakes, heat 1/4 cup extra virgin olive oil in a separate pan over medium heat. Add the halved cherry tomatoes, salt, and pepper, and cook until the tomatoes begin to wilt, about 5 minutes. Remove from heat and stir in half of the chiffonade basil.
- Serve: Remove the frittata from the oven and allow it to cool for a few minutes. Top with the wilted cherry tomatoes and remaining fresh basil. Slice and serve warm.
Notes
- This frittata can be served for breakfast, brunch, or a light dinner with a fresh salad.
- Use Yukon Gold potatoes for a creamy texture, but other waxy potatoes will also work.
- For a vegetarian option, this dish is perfect as it uses no meat products.
- Leftovers can be refrigerated and eaten cold or reheated the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 264 kcal
- Sugar: 3.9 g
- Sodium: 335 mg
- Fat: 21 g
- Saturated Fat: 4.7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10.5 g
- Fiber: 2.3 g
- Protein: 10.4 g
- Cholesterol: 229 mg
