Nonnie’s Classic Potato Frittata
brunch / nonnie / gluten free / grain free / meat free
A classic Italian frittata with a recipe passed down by my Nonnie!
It’s honestly crazy how airy and fluffy this Classic Potato Frittata is. It’s made in one pan so easy clean up. I love using the baby potatoes because they end up making the quiche looking so beautiful at the end.
Here’s what you’ll need for Nonnie’s Classic Potato Frittata:
yellow onion
olive oil
vegetable oil
baby potatoes
eggs
salt
pepper
parsley
Nonnie’s Classic Potato Frittata
ingredients:
1 yellow onion, diced
1 tbsp olive oil
1 tbsp vegetable oil
2 cups baby potatoes, halved or quarted, depending on size
8 eggs
1 tsp salt
1 tsp pepper
toppings
parsley
directions:
preheat oven to 350 F.
in a large oven safe frying pan, sauté the yellow onion with the olive oil and vegetable oil until they soften slightly.
add the baby potatoes to the pan and sauté for around 15 minutes until they get soft.
meanwhile, beat the eggs and mix with the salt and pepper.
pour the egg mixture over the potatoes in the pan and lower the heat.
every few minutes, shake the pan to get the eggs to spread evenly.
when the bottom of the frittata starts to harden and set, put the pan into the preheated oven. bake for about 10 minutes until the eggs are no longer runny.
when the frittata is ready to be served, slide it off the pan, slice, and serve with some fresh parsley.
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