This substantial frittata is an all-in-one breakfast that includes eggs, potatoes, and sharp cheddar cheese.

Martha Stewart Living, February 2010


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Place potatoes in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer until tender when pierced with a sharp knife, 10 to 12 minutes. Drain; let cool. Peel, and cut into 1/4-inch-thick slices.

  • Preheat oven to 400 degrees. Heat oil in an ovenproof 10-inch nonstick skillet over medium-high heat. Cook onions until just translucent, about 2 minutes. Add potatoes, and cook, stirring occasionally, until onions and potatoes are golden brown, 4 to 5 minutes. Season with salt and pepper.

  • Mix together cheddar and eggs. Season with salt and pepper. Reduce heat to medium. Pour egg mixture into skillet. Dollop with sour cream, and swirl into egg mixture using the tip of a knife. Cook until edge is set, about 2 minutes. Carefully transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert frittata onto a plate. Let cool slightly. Serve warm.


Reviews (2)

136 Ratings
  • 5 star values: 16
  • 4 star values: 33
  • 3 star values: 51
  • 2 star values: 28
  • 1 star values: 8
Rating: 4 stars
No changes, just didn't use as much onion as shown.
Rating: Unrated
This is quite good, and certainly an easier/faster method than a more classic Tortilla Espanola, The combination of onions, potatoes, and olive oil is always delicious. I feel that the classic method infuses the potatoes with more olive oily goodness and the boiled potatoes removed some of that flavor. It was still good though, and another method to use when less time is available. We skipped the cheese and sour cream.