Potato Frittata

I found this recipe in the Better Homes and Gardens March 2012 issue.  I was thumbing through this magazine at just the right time as my brother-in-law had just brought me 4 dozen farm fresh eggs and I was in great need of a meal to serve my family with no time to get to the grocery store.  Everyone liked it so I thought you might too!


Here is what you need:

1 lb of potatoes, scrubbed and thinly sliced
2 tablespoons olive oil
2 carrots, thinly sliced
12 eggs
1/4 cup green onion chopped
1 garlic clove, crushed
1/4 tsp each of salt and pepper

Start by preheating your oven to 350 degrees.

Slice up 1 pound of potatoes thinly.  I like to use a mandolin for a quick job.  I used russet and gold potatoes for mine.  Next time I will add red potatoes also.

Soooo quick and easy using a mandolin!

Add two tablespoons of olive oil to an oven safe pan (one of the many benefits of using cast iron).  Heat the oil over medium heat.

Cover the skillet and cook the sliced potatoes for 5 minutes over medium heat.

While the potatoes are cooking, slice up a couple of carrots and then add them to the potatoes.  Cover the pan again and cook another 5 minutes.

While the potatoes and carrots are cooking, whip up one dozen eggs.  I know this is a lot of eggs, but when you are serving it as a meal to feed 6 people, that's only 2 eggs a piece.

Add half of the green onion (1/8 cup), a clove of garlic, and 1/4 tsp each of salt and pepper to the eggs.

Pour the egg mixture over the potatoes and put the pan in the oven.  Bake at 350 for 25-30 minutes.  Mine took 30 minutes.

You know it is done when there is no runny egg on top.  Loosen the sides with a sharp knife and use a spatula to loosen the bottom.  Place a serving plate over the top of the pan and then flip the frittata onto the plate.  Top with remaining 1/8 cup of green onion.

Some other things I thought might be good are serving with salsa on top or adding meat (such as ham or bacon) to the egg mixture.