Description
This Italian Potato and Egg Frittata is a delicious and hearty baked dish that combines tender Yukon Gold potatoes, fresh eggs, and Pecorino Romano cheese. Finished with wilted cherry tomatoes and fragrant basil, this frittata offers a perfect balance of creamy, savory, and fresh flavors, ideal for breakfast, brunch, or a light dinner.
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
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 them with salt and pepper. Cook until the potatoes are tender and the onion is translucent, stirring occasionally to prevent sticking.
- Mix eggs and cheese: In a large bowl, whisk together the 8 large eggs, 1/4 cup milk, grated Pecorino Romano, minced chives, and a pinch of salt and pepper until well combined and slightly frothy.
- Combine and cook the frittata base: Add the cooked potatoes and onions to the egg mixture and stir gently to combine. Pour the mixture into a greased oven-safe skillet or baking dish, spreading it evenly.
- Bake the frittata: Preheat your oven to 350°F (175°C). Place the skillet or baking dish in the oven and bake for about 25-30 minutes, or until the frittata is set and slightly golden on top. A knife inserted into the center should come out clean.
- Prepare the tomato topping: While the frittata bakes, heat the 1/4 cup extra virgin olive oil in a separate pan over medium heat. Add the halved cherry tomatoes, seasoning them with salt and pepper. Cook for 5-7 minutes until the tomatoes are wilted and warmed through.
- Finish and serve: Once the frittata is cooked, remove it from the oven and top with the warm cherry tomatoes. Sprinkle the chiffonade of basil over the top. Slice and serve warm or at room temperature.
Notes
- This frittata is great for any meal of the day and can be served warm or at room temperature.
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape during cooking.
- For a vegetarian option, ensure the cheese used is free from animal rennet.
- Leftovers can be refrigerated and enjoyed cold or reheated gently.
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: 15.6 g
- Trans Fat: 0 g
- Carbohydrates: 10.5 g
- Fiber: 2.3 g
- Protein: 10.4 g
- Cholesterol: 229 mg
