Potato Frittata
Ingredients
- Potatoes, russet450g≈ 1.25 × potato large (3" to 4-1/4" dia)
- Large Eggs300g≈ 2 × 3 large
- Yellow Onion160g≈ 1 cup chopped
- PARMESAN CHEESE10g≈ 2 × 1 tablespoon grated
Estimated Cost
- Potatoes, russet (450g)—
- Large Eggs (300g)$1.24
- Yellow Onion (160g)$0.35
- PARMESAN CHEESE (10g)$0.15
* Cost estimate based on 3 of 4 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Pat the potatoes and onions dry with paper towels.
- 2
2. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat until hot.
- 3
3. Add the cubed potatoes with salt and black pepper. Stir for 1 minute.
- 4
4. Add the diced onion and continue cooking, stirring occasionally, until golden brown and the potatoes are tender.
- 5
5. Transfer the potato and onion mixture to a plate.
- 6
6. Whisk together the eggs, grated Parmesan cheese, salt, and pepper in a bowl.
- 7
7. Add the cooked potato and onion mixture to the eggs and stir gently to combine.
- 8
8. Add 1 to 2 tablespoons of olive oil to the skillet and heat over medium heat until hot.
- 9
9. Pour in the egg and vegetable mixture and cook over medium-low heat until the bottom is golden brown and set.
- 10
10. Place a plate over the skillet and carefully flip the frittata onto it.
- 11
11. Add another tablespoon of olive oil to the skillet.
- 12
12. Slide the frittata back into the skillet with the uncooked side down.
- 13
13. Cook until the entire frittata is set and firm throughout.
- 14
14. Transfer to a serving plate and cut into wedges.
- 15
15. Sprinkle with minced fresh parsley if desired.
Nutrition per serving
Based on 6 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.