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Potato and Onion Frittata


This is a quick and easy supper. Using egg whites only will make the texture of the frittata more rubbery.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2006


  • 2 tablespoons olive oil
  • 1 large onion, halved and thinly sliced
  • 1 (8 ounces) baking potato, peeled and thinly sliced
  • 1/2 teaspoon dried rosemary, crumbled
  • Coarse salt and ground pepper
  • 5 large eggs
  • 5 large egg whites
  • 1/2 cup whole flat-leaf parsley leaves


  1. In a medium (10-inch) nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine.

  2. Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.

  3. Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

  4. Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet.

  5. Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes.

  6. Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.

Cook's Notes

Extra yolks: To store (for custards or egg washes), place unbroken yolks in water in a covered container and refrigerate, up to 2 days. If you have no use for them, you can buy unprocessed pure egg whites in the dairy section at the market.

Reviews Add a comment

  • elissapr
    8 APR, 2013
    This was delicious! Followed the recipe exactly - it received a two-thumbs up from the family. Definitely a keeper!
  • elissapr
    7 APR, 2013
    Came across the recipe in the frittata section - healthy and delicious - plus my teenage daughter had two pieces. Victory!
  • ansailor
    17 MAR, 2009
    I have made this recipe twice. And love it. It is very easy. My husband couldn't tell that it doesn't have meat. I make it with Maui onions.
  • adeOla
    13 MAR, 2009
    love this recipes-- especially with the egg whites!
  • simone56
    1 FEB, 2009
    I made this and it came out great!I didn't have any fresh parsley or rosemary so I used dry and I can still taste the influences of both. I used a griddle to cook the potatoes and onions and then transferred them to the skillet with a little hot oil, added the mixture. It didn't take 10 mins for it to set though more like 5. And if you have a crazy broiler like mine cut the time in there in half. Good Stuff!
  • elisefk
    29 JAN, 2009
    yes. use 5 whole eggs and an additional 5 egg whites. We love this in my family. I use fresh rosemary and slice the potato with a mandolin. It's good when I need something last minute. I put under broiler as directed.
  • Pepper2
    28 JAN, 2009
    ok I'm confused. Do I use 5 whole eggs and 5 egg whites, or just 5 whole eggs?
  • smd1227
    28 JAN, 2009
    To sissinghurst. I know all the steps do make it appear to be a complicated recipe. But it's really not. Please make the recipe at least once. It's really delicious and is a great brunch dish. I think you'll be making it all the time, once you've mastered the steps.
  • smd1227
    28 JAN, 2009
    To Rosemarieobrien. You're OK to use 3 whole eggs instead of the whites. It will be a very rich fritatta. Bon appetit!
  • georgemilleew
    28 JAN, 2009
    Hi,recipe is ok,and loved at the right time.However,I and my Family need Martha to cook the famous Motherly polish pirogi.and that is A Recipe long forgotten also,mostly Mario Batali specialties and menu more often-Please..Thank You,Geo.M.