epicurious5.0
Potato Frittata
The star of this potato frittata is the golden strips of shallow fried russets suspended in the creamy, peppery, quiche-like filling.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Zaynab Issa📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●skillet
- ●spatula
📝 Preparation Steps
1
Place a rack in middle of oven and preheat to 350°. Whisk 12 large eggs, ½ cup heavy cream, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. freshly ground pepper in a large bowl until combined; whisk in ½ cup finely chopped cilantro.
large eggs12. freshly ground pepper, plus more1 tsp
2
Heat ¼ cup vegetable oil in a large cast-iron skillet over medium-high. Cook 1 large russet potato (about 8 oz.), peeled, cut into ⅛"-thick matchsticks, stirring occasionally, until beginning to brown around the edges, about ⏱️ 4 minutes. Add 1 small onion, thinly sliced, and 3 garlic cloves, thinly sliced, and season with remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring often, until onion is softened and beginning to brown around the edges, about ⏱️ 3 minutes.
large russet potato (about 8 oz.), peeled, cut into ⅛"-thick matchsticks1
3
Pour egg mixture into skillet and cook, undisturbed, until edges are just set, about ⏱️ 2 minutes. Transfer skillet to oven and bake frittata until puffed and just set, with a slight wobble in the center when gently shaken, 18–⏱️ 23 minutes. Let cool ⏱️ 5 minutes.
4
Season frittata with more pepper and flaky sea salt. Run a small offset spatula around sides to loosen, then cut into wedges. Serve with sriracha.
Flaky sea saltSriracha (for serving)
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