Potato Onion Frittata – Guest Post

by tdomf_91172 on March 24, 2010

Breakfast is always a simple and frugal dinner option! A big thanks to Lynn for sharing this great recipe with us tonight. The next few recipes will be from some special guests. I’ll be taking some time away, as we deal with a loss in the family. Be back soon!

Frittatas can be made from a wide range of ingredients, but they all contain eggs and some dairy, like milk, cream, or sour cream.

I love frittatas because, like quiches, they can easily be changed by using different ingredients. You can add meat or change the cheese to give it a different flavor.

I sometimes make this recipe meatless, sometimes I use sausage, and other times bacon.

This frittata uses cooked potatoes. Instead of baking potatoes just for this dish, I like to make extra baked potatoes when I am cooking them for dinner on another night. Doing this step a day or two in advance, when I am already cooking baked potatoes, saves me a lot of time.

Ingredients
4 – 5 potatoes, baked, cooled, peeled, and cubed or sliced
3 tablespoons of oil
1 onion chopped finely
¾ cup shredded cheddar cheese
10 eggs, whisked
½ cup sour cream

Directions

In an oven proof skillet, cook onion in oil until tender. (I like to use my cast iron pan.) Add potatoes and stir until potatoes are slightly browned. Remove from heat.

In a separate bowl, mix together eggs, sour cream, and cheese. Pour over the potato onion mixture.

Bake at 400 for 15-20 minutes or until eggs are done. Cool about 5 minutes and cut into wedges and serve.

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Lynn is a homeschooling mom of three. She loves to cook and try new recipes. She blogs at Lynn’s Kitchen Adventures, sharing recipes, tips, and ideas to help you meld a love of cooking with a busy life.

{ 6 comments… read them below or add one }

becky March 24, 2010 at 4:02 pm

mmmm…this looks sooo delicious.

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Treasure March 24, 2010 at 9:20 pm

This sounds really, really good……I can’t wait to try this out..
thanks!

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Julieanne Miller March 24, 2010 at 11:21 pm

Hi! Just love so many of your recipes!

I know this is a lame question, but when you have cut up and cubed the potatoes, about how many cups of cubed potatoes would you say this is for this recipe? Some potatoes are on the small side, some are huge, and I think it could matter if I used 8 cups cubed potatoes vs. three cups.

Hope that doesn’t seem nitpicky, but if you might be able to share about how many cups of cubed potatoes that would be, that would be helpful. Thanks!

Julieanne
http://www.homeschoolblogger.com/iLoveHomeschooling

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Mary W March 25, 2010 at 5:19 pm

I love the versatility of frittatas. They’re a great way to use up bits and pieces of leftovers…small chunks of meat, veg, starch. As Lynn said, all that’s required is egg and dairy to hold it together. I always include some cheese and a starch (potato, rice or pasta).

Earlier this week I made a “green frittata” which included parsley, jack cheese, asparagus, potato and green beans.

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Staci March 31, 2010 at 2:26 pm

Erin
Ever use Rice milk in these type of things? I love quiche and frittatas but have never made them part of family meals due to my oldest son’s milk allergy. Not so adventurous to just try it. Thanks. Staci

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Erin, The $5 Dinner Mom March 31, 2010 at 2:51 pm

@Staci,

Yes. I always substitute rice milk 1 for 1 with a recipe like this. We have a dairy allergy too. But with frittatas, a 1 for 1 substitution will work.

Erin

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