This Potato Frittata is a quick, hearty dish that's perfect for breakfast, brunch, or even a light dinner. With its crispy potatoes and cheesy, savory filling, it’s a delightful way to satisfy a crowd or simply treat yourself.
The base of our dish is potatoes, which add a comforting, hearty texture. We’re using eggs for a rich, protein-packed foundation. Whole milk helps create a creamy, fluffy texture, while cheddar cheese provides a sharp, tangy flavor. Scallions add a mild onion taste, and parsley gives a fresh, herby aroma. The olive oil is used to sauté the potatoes, and a touch of salt and black pepper seasons everything to perfection.
This frittata pairs beautifully with a simple green salad or some crusty bread. For a more brunch-like spread, consider serving it alongside fresh fruit or a light soup.
Start by preheating your oven to 375°F (190°C). This way, it’s ready to go when the skillet needs to be transferred. Heat the olive oil in a large oven-safe skillet over medium heat. Once the oil shimmers, add the thinly sliced potatoes. You want to cook them just until they begin to brown and soften, which should take about 5-7 minutes. Stir occasionally to ensure even cooking.
While the potatoes are cooking, grab a bowl and whisk together the eggs, milk, salt, and pepper. It’s crucial to whisk until everything is well combined but not overly frothy. Pour this egg mixture over the potatoes in the skillet. This will bind everything together as it cooks.
Sprinkle the cheddar cheese, scallions, and parsley evenly over the top. This ensures each bite has a bit of cheese and herbs. Slide the skillet into your preheated oven and bake for 20-25 minutes. You’ll know it’s done when the eggs are set and slightly puffed.
Let it cool for a few minutes out of the oven before slicing. This rest allows the frittata to set further, making slicing easier and neater.
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