Description
This Italian Potato and Egg Frittata is a delicious, hearty dish combining tender Yukon Gold potatoes, flavorful chives, and sharp Pecorino Romano cheese. The frittata is baked to a perfect set and topped with sweet, wilted cherry tomatoes and fresh basil, making it an ideal meal for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 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
- 24 ounces cherry tomatoes, halved
- 1/4 cup extra virgin olive oil
- 4 tablespoons basil, chiffonade, divided
Instructions
- Heat the 1/4 cup of olive oil in an oven-safe skillet over medium heat. Add the diced Yukon Gold potatoes and onion, seasoning with salt and pepper to taste. Cook, stirring occasionally, until the potatoes are tender and lightly golden, about 10-15 minutes.
- In a large bowl, whisk together the 8 large eggs, 1/4 cup milk, grated Pecorino Romano, and minced chives. Season the mixture with salt and pepper to taste.
- Once the potatoes and onions are cooked, spread them evenly in the skillet. Pour the egg mixture over the potatoes, stirring lightly to distribute evenly. Cook on the stovetop over medium heat until the edges start to set, about 5-7 minutes.
- Preheat the oven to 375°F (190°C). Transfer the skillet to the oven and bake until the eggs are fully set and slightly golden on top, approximately 15-20 minutes.
- 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 with salt and pepper, and cook until they soften and begin to wilt, about 5-7 minutes.
- Remove the frittata from the oven and top with the wilted cherry tomatoes and 2 tablespoons of the chiffonade basil. Garnish with the remaining basil just before serving. Slice and enjoy warm or at room temperature.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 264
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10.5 g
- Fiber: 1 g
- Protein: 10.4 g
- Cholesterol: 200 mg