Frittata Recipe
Prep time
Cook time
Total time
Serves: 4
  • 6 Tbsp olive oil
  • 1 lb (give or take, about 3 large) baking potatoes, Russet or Idaho, sliced thin
  • 1 large onion, thinly sliced
  • 6 large eggs
  • ¼ cup milk
  • Salt and pepper to taste
  1. In a skillet, over medium heat, place 2 Tbsp of olive oil and saute the sliced onion until they become transparent. Put the onion slices in a bowl and set aside to cool;
  2. Return the skillet to the heat and place 2 Tbsp of olive oil. Add the slices of potatoes and saute until the potatoes are cooked through but not too soft;
  3. Put the potatoes in the same bowl as the onion. Let them cool a bit;
  4. Beat the eggs slightly add the milk and season them with salt and ground black pepper to taste;
  5. Pour the beaten eggs over the the onion and the potatoes in the bowl, stir all the ingredients together gently;
  6. Return the skillet to very low heat, place the remaining 2 Tbs of olive oil and place the egg, onion, potato mixture. Cook on one side.
  7. When the underside is set, but the top is still runny, flip the frittata onto a large plate or a flat lid, then slide it back into the skillet to cook on the other side;
  8. Remove from heat while the center is still soft or it will become too dry;
  9. Transfer to a pretty plate, garnish with fresh herbs (scallions, parsley, chives or rosemary) to serve. The frittata may be served immediately, but eaten warm or cold it's still delicious.
Recipe by Easy Recipes, Etc™ at