Potato and Onion Frittata

28 Ratings
  • 5 12
  • 4 9
  • 3 6
  • 2 1
  • 1 0

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

Everyday Food, January/February 2006

Gallery

Recipe Summary

total:
45 mins
prep:
15 mins
Servings:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

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

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

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

  • 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.

  • 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.

Advertisement

Reviews (17)

28 Ratings
  • 5 12
  • 4 9
  • 3 6
  • 2 1
  • 1 0
Martha Stewart Member
04/08/2013
This was delicious! Followed the recipe exactly - it received a two-thumbs up from the family. Definitely a keeper!
Martha Stewart Member
04/07/2013
Came across the recipe in the frittata section - healthy and delicious - plus my teenage daughter had two pieces. Victory!
Martha Stewart Member
03/17/2009
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.
Advertisement
Martha Stewart Member
03/13/2009
love this recipes-- especially with the egg whites!
Martha Stewart Member
02/01/2009
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!
Martha Stewart Member
01/29/2009
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.
Advertisement
Martha Stewart Member
01/28/2009
ok I'm confused. Do I use 5 whole eggs and 5 egg whites, or just 5 whole eggs?
Martha Stewart Member
01/28/2009
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.
Martha Stewart Member
01/28/2009
To Rosemarieobrien. You're OK to use 3 whole eggs instead of the whites. It will be a very rich fritatta. Bon appetit!
Martha Stewart Member
01/28/2009
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.
Martha Stewart Member
01/28/2009
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.
Martha Stewart Member
01/28/2009
This Fritata is way too complicated
Martha Stewart Member
01/27/2009
I liked it but I didn't love it.
Martha Stewart Member
08/10/2008
Great meal.Had it on Sat night and made it again Sun AM out by the pool on the grill. Did not broil of course instead just put the lid on and turned down heat to finish off slowly.Let my new college student that he needed to learn this one cheap
Martha Stewart Member
08/08/2008
Five plus eggs is too much for my husband and I too. I just used the following instead with tasty results: 2 eggs, 1/2 cup fat-free (skim) milk1/4 cup Bisquick Heart Smart mix and two tablespoons grated reduced fat Parmesan cheese, whipped together and poured over the potato, onion and spices prepared as above. I then baked the mixture in the frying pan at 400 degrees for 25 minutes and gave it a couple of minutes under a low broiler to brown the top more.
Martha Stewart Member
06/30/2008
To Rosemarieobrien: Why would you want to substitute the egg whites since it is a good idea to use the combination and cut down on "some" cholesterol but it is my understanding that 2 egg whites normally equal 1 whole egg but you might want to double check in a cookbook to see if I am accurate. This is the system I have always used and it has not failed me in the meals I have made using this technique in reverse. My hubby had 6-way bypass heart surgery and his 5 brothers had it before him.
Martha Stewart Member
05/23/2008
How many whole eggs can I use instead of 5 whole eggs and 5 whites.
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 05/25/2022