Potato and Onion Frittata
Golden skillet potatoes and sweet softened onion folded into set eggs, finished with fresh parsley. A simple stovetop frittata that eats like a full meal.
- Total
- 33 min
- Prep 10 · Cook 23
- Serves
- 1
- Difficulty
- Easy
You'll practice: Sweating · Sautéing
- Savory
- Mediterranean
- Stovetop
Instructions
-
Peel the potatoes and cut them into 1.5 cm cubes. Peel the onion and slice it thinly. Pick the parsley leaves and chop them finely.
~8 min
-
Warm 1 tbsp olive oil in a 20 cm non-stick skillet over medium heat. Add the sliced onion and a pinch of the salt. Cook, stirring now and then, until soft and lightly golden, about 6 minutes.
~6 min
Salting onion early draws out moisture so it softens and sweetens instead of browning harshly.
Sweating Cook onion over medium heat with a pinch of salt until translucent and soft, not browned. If it starts coloring, lower the heat.
-
Add the potato cubes to the skillet with the remaining 1 tbsp olive oil. Spread them in a single layer and cook over medium heat, turning every few minutes, until the cubes are golden at the edges and a knife slides in easily, 10 to 12 minutes.
~12 min
A single layer lets the potatoes brown at the edges rather than steam and turn soggy.
Sautéing Keep potatoes in one layer and turn only every few minutes so they brown instead of steaming. Crowding the pan makes them pale and soft.
-
While step 3 cooks
While the potatoes cook, crack the eggs into a bowl and beat them with a fork until the yolks and whites are fully blended. Stir in the chopped parsley, the remaining salt and the black pepper.
~2 min
Beating eggs fully blends yolk and white so the frittata sets into an even, tender curd.
-
Pour the beaten eggs over the potatoes and onion, tilting the pan so they spread evenly. Cook over low heat without stirring until the edges are set and the center is just barely firm, 5 to 6 minutes.
~6 min
Low heat sets the eggs gently so the center stays tender instead of puffing and turning rubbery.
Keep the heat low once the eggs go in: high heat puffs the frittata and browns the bottom before the center sets, which makes it rubbery.
If the top still looks wet after 6 minutes, cover the pan with a lid for 1 minute so the steam sets the surface without flipping.
-
Slide a spatula under the frittata to loosen it, then slide it onto a plate and cut it into wedges. Serve hot or at room temperature.
~1 min