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Panfried Potato and Fontina Frittata

  • servings: 6




  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 3/4 pound fingerling or other small potatoes, cut into 1/2-inch-thick pieces
  • Coarse salt and freshly ground pepper
  • 1/4 cup chopped mixed fresh herbs, (such as parsley, rosemary, thyme, and sage), plus more for garnish
  • 10 large eggs
  • 8 ounces fontina cheese, grated


  1. Step 1

    Preheat oven to 375 degrees. Heat oil and butter in a 10-inch ovenproof nonstick skillet over medium heat. Add potatoes; season with salt and pepper. Cook, stirring occasionally, until potatoes are tender and golden brown, 12 to 15 minutes. Stir in herbs.

  2. Step 2

    Meanwhile, whisk the eggs in a medium bowl; season with salt and pepper. Stir in the cheese; pour mixture over potatoes. Stir until eggs begin to set slightly, about 30 seconds. Without stirring, continue cooking until eggs are set on the sides and bottom, about 2 minutes. Transfer skillet to oven; bake until just set, 12 to 15 minutes.

  3. Step 3

    Slide frittata onto a serving platter, or let cool and slide into a 10-inch pie plate (and cover with a second pie plate) for easy transport. Serve garnished with chopped herbs if desired.

MSL Cookbook Vol. 2; The New Classics