Hello, lovelies, and welcome back to another delightful edition of Mangia Mondays!
If you’re new here, Mangia Mondays is all about sharing delicious recipes, celebrating food, and connecting with fellow food lovers. Hosted by Kristin from Delightfully Dowling and me, this little foodie gathering has been an absolute joy. Every week, so many of you link up incredible dishes, inspiring us with your creativity in the kitchen. I can’t thank you enough for being a part of this amazing food-loving community!
This week, I want to share a simple yet incredibly satisfying dish that is perfect for breakfast, brunch, or even a light dinner—Potato and Onion Frittata. If you’ve never made a frittata before, let me tell you, this is one of the easiest egg-based dishes you can whip up. It’s a fantastic way to use up pantry staples like potatoes and onions while creating something that feels hearty and delicious.
A Special Father’s Day Breakfast Surprise
For Father’s Day breakfast, I decided to step out of my usual breakfast routine and try my hand at making a frittata. I had been meaning to make one for the longest time, but for some reason, I always assumed it was more complicated than it actually is. Let me tell you this dish was a total game-changer!
Not only was it ridiculously easy to prepare, but my kids, who are typically very selective about what they eat, actually devoured it without complaints. That’s always a major win in my book! Since this version is so simple, it was the perfect introduction to frittatas, and now I can’t wait to experiment with other flavor combinations in the future.
But first, let’s talk about how to make this Potato and Onion Frittata in the easiest and most delicious way possible.
Potato and Onion Frittata Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound red bliss potatoes (I used baking potatoes instead since that’s what I had on hand—feel free to substitute with whatever you have!)
- 1 medium onion
- 8 large eggs
- 1 tablespoon freshly chopped parsley
- ¼ cup freshly grated Parmesan cheese
- ¼ teaspoon black pepper
- ½ teaspoon salt
Step-by-Step Directions
1. Prepare the Potatoes and Onions
Start by slicing the potatoes and onions thinly. The thinner the slices, the faster they will cook, and they will develop a better texture in the frittata.
💡 Quick Tip:
If you’re cooking for kids or picky eaters, you may want to chop the onions finely rather than slicing them. My kids think they dislike onions, but when they are finely chopped and incorporated into the dish, they don’t even notice them! Of course, if you’re serving this to adults who enjoy onions, leaving them in thin slices gives the frittata a more elegant appearance.
2. Sauté the Vegetables
In a 10-inch nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is warm, add the sliced potatoes and onions. Cook for about 7 minutes, stirring occasionally, until the potatoes are cooked through and lightly browned.
🥔 How to Know When the Potatoes Are Cooked:
Potatoes will start to turn translucent as they cook. If they are still opaque in the center, they need a little more time. You want them to be fork-tender before moving on to the next step.
3. Whisk the Egg Mixture
While the potatoes and onions are cooking, take a medium bowl and whisk together:
- 8 large eggs
- 1 tablespoon fresh chopped parsley
- ¼ cup Parmesan cheese
- ¼ teaspoon black pepper
- ½ teaspoon salt
This mixture is what binds the frittata together and gives it that classic fluffy texture. The Parmesan cheese adds a delicious nutty flavor, while the parsley brings in a touch of freshness. You could also add a pinch of red pepper flakes for a little spice if you like!
4. Pour and Cook
Once the potatoes and onions are tender, reduce the heat to medium-low and pour the egg mixture evenly over the vegetables in the skillet.
Cover the skillet and cook for 15-20 minutes if using red bliss potatoes. If you’re using white baking potatoes or another variety, you may need to cook it for 20-30 minutes.
🧑🍳 How to Tell When the Frittata is Done:
The eggs should be fully set, and the frittata should look firm. If you gently shake the pan and see any liquidy spots, let it cook for a few more minutes.
5. Serve and Enjoy!
Once fully cooked, slide the frittata onto a cutting board and let it cool for a minute or two before slicing it into wedges. This makes it easier to handle and prevents the eggs from falling apart.
Serve it warm, either on its own or with a side of fresh fruit, a green salad, or a slice of toast.
Why You’ll Love This Potato and Onion Frittata
This dish is: ✔ Easy to Make – No fancy skills required!
✔ Perfect for Meal Prep – Make it ahead and store it for quick breakfasts.
✔ Kid-Friendly – Even picky eaters love the mild flavors.
✔ Customizable – Swap in your favorite veggies, cheeses, or proteins!
💡 Want to Switch It Up?
While this version is super simple and delicious on its own, you can customize your frittata by adding extras like:
- Cheese: Swap Parmesan for cheddar, feta, or goat cheese.
- Vegetables: Bell peppers, spinach, mushrooms, or zucchini.
- Protein: Crumbled sausage, diced ham, or crispy bacon.
The possibilities are endless, so feel free to get creative!
Join the Fun – Link Up for Mangia Mondays!
If you loved this recipe, I’d love for you to join in on the fun! Mangia Mondays is a great way to share your favorite food creations with others. Whether it’s a recipe, a kitchen tip, or a meal inspiration, you’re welcome to link up and browse other amazing contributions.
How Mangia Mondays Works:
✔ Add a link to your recipe or food-related post (not just your homepage!)
✔ Visit and support others who have linked up before you!
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Let’s keep this delicious tradition going! I can’t wait to see what you all whip up this week.
Bon appétit and happy cooking! 🍳✨
