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
Frittata
- 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
Topping
- 24 ounces cherry tomatoes, halved
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- 4 tablespoons basil, chiffonade, divided
Instructions
- Prepare the potatoes and onions: 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.
- Mix the egg base: 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.
- Combine and cook the frittata: 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.
- Bake the frittata: 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.
- Prepare the cherry tomato topping: 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.
- Finish and serve: 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
- This Italian potato frittata combines fresh eggs with potatoes, chives, and Pecorino Romano cheese and is baked until set, then topped with wilted cherry tomatoes and basil.
- Use an oven-safe skillet to avoid transferring the frittata when baking.
- Yukon Gold potatoes work best for their creamy texture and thin skins.
- The frittata can be served warm, at room temperature, or cold.
- For a vegetarian option, ensure the cheese used is free from animal rennet.
Nutrition
- Serving Size: 1 serving
- Calories: 264 kcal
- Sugar: 3.9 g
- Sodium: 335 mg
- Fat: 21 g
- Saturated Fat: 4.7 g
- Unsaturated Fat: 15.3 g
- Trans Fat: 0 g
- Carbohydrates: 10.5 g
- Fiber: 2.3 g
- Protein: 10.4 g
- Cholesterol: 229 mg
