Potato Frittata
Ingredients
The egg mixture
-
12
large
eggs
-
½
cup
heavy cream
-
2
tsp
kosher salt
-
1
tsp
freshly ground pepper
-
½
cup
finely chopped cilantro
The filling
-
¼
cup
vegetable oil
-
1
large
russet potato
-
1
small
onion
-
3
cloves
garlic
-
Flaky
to taste
sea salt
-
Sriracha
for serving
Instructions
- Preheat the oven to 350°F and place a rack in the middle.
- In a large bowl, whisk together the eggs, heavy cream, kosher salt, and pepper, then stir in the cilantro.
- Heat vegetable oil in a cast-iron skillet over medium-high heat and cook the potato matchsticks until beginning to brown.
- Add the sliced onion and garlic to the skillet, season with salt, and cook until softened.
- Pour the egg mixture into the skillet and cook until the edges are set, then transfer to the oven and bake until puffed and just set.
- Let cool for 5 minutes, then season with more pepper and flaky sea salt, loosen the sides, and cut into wedges.
- Serve with sriracha.
Nutrition Facts (estimated)
Servings
4-6
Calories
300
Total fat
20g
Total carbohydrates
20g
Total protein
15g
Sodium
500mg
Cholesterol
400mg
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