Potato and Cheese Frittata

Serves: 4–6
Prep time: 15 minutes
Cook time: 25 minutes

Ingredients

• 6 large eggs
• 2 medium potatoes, peeled and thinly sliced
• 1 cup (100 g) shredded cheddar, mozzarella, or a mix
• 1 small onion, thinly sliced
• 2 tbsp olive oil or butter
• ¼ cup milk (optional, for a fluffier texture)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional)
• 1 tbsp chopped fresh parsley or chives (optional)

Instructions

1. Cook the potatoes
   • Heat the olive oil in an oven-safe skillet over medium heat.
   • Add the potatoes and onion.
   • Cook for 10–12 minutes, stirring occasionally, until the potatoes are tender and lightly golden.
2. Prepare the egg mixture
   • In a large bowl, whisk together the eggs, milk (if using), salt, pepper, and paprika.
   • Stir in about three-quarters of the shredded cheese.
3. Combine
   • Pour the egg mixture over the cooked potatoes and onions.
   • Gently shake the pan so the eggs spread evenly.
   • Sprinkle the remaining cheese on top.
4. Cook
   • Cook on the stovetop over low heat for 3–4 minutes, until the edges begin to set.
   • Transfer the skillet to a preheated 375°F (190°C) oven.
   • Bake for 10–15 minutes, or until the center is set and the top is lightly golden.
   No oven? Cover the skillet with a lid and cook over very low heat for 10–15 minutes until the eggs are fully set.
5. Serve
   • Let the frittata rest for 5 minutes.
   • Garnish with parsley or chives, slice, and serve warm.