- Quick Glance
- 25 M
- 30 M
- Serves 6
Lightly beat the eggs with a fork and add the water, salt, pepper, Parmigiano-Reggiano, and chopped potatoes.
In a large ovenproof cast-iron or nonstick skillet (preferably 12-inch) over medium heat, melt the butter with the oil. Add the onion or leeks and sauté until transparent, 5 to 10 minutes.
Pour in the egg mixture and cook over medium heat for about 5 minutes. Meanwhile, heat the broiler to medium. Broil until the frittata is golden brown, about 5 minutes. Let cool to warm or room temperature or chill in the fridge. Cut into wedges and serve.
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Recipe Testers' Reviews
This is a really good, simple, quick recipe to have in your weeknight arsenal for when the fridge is nearly empty. I used Yukon Gold potatoes. I don’t really peel them, I just square them off so they’re easier to cut. My tasters wished that there would have been fewer potatoes and that I had cut them smaller than I did. (I think slightly smaller than 1/2-inch cubes would have been good). I didn’t mind the potato ratio at all, but I definitely agree on the size issue. Smaller is better. I used a 12-inch pan and it was perfect. The amount of oil and butter used to sauté the onions is quite a lot. My onions were swimming. I added the potato cubes to the onions and fat, then poured the egg mixture over it all. The bottom of the frittata was set after about 5 minutes. Then I put it under the broiler for about 7 minutes on high, about 4 inches from the element, until the top was set. Flipped it onto a platter and dinner was served! There are even leftovers for lunch. Couldn’t be easier-peasier.
Since whole potatoes take a long time to cook through, I would suggest cutting them before steaming or boiling. I decided to slice my potatoes instead of chopping them. I cut the potato into 0.5-cm slices, which when placed in boiling water cooked in 5 to 10 minutes. As the frittata cooked under the broiler, I loosened it away from the edge of the pan occasionally by running a palate knife underneath it. When the frittata was done, I let it cool for a few minutes before attempting to turn it out onto a plate. The turned-out frittata had a good shape and came away cleanly from the pan. The red onion gave a strong visual effect as it stayed on the bottom, so when the finished frittata was turned out of the pan the red onion was visible on the top. The egg mixture could also be poured into a parchment-lined deep tray, and could then be cut into squares when cold. I served the frittata with fried mushrooms, but it could also be served with a green leafy salad. I would cook this dish again.