Potato Frittata

Prep Time: 25 min Cook Time: 45 min Serves: 8 Difficulty Level: Easy Cuisine: Italian

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This past Sunday after church and taking a short drive into the rural outskirts of KC to pick up some eggs from from a trusted family business, I came home with 2 dozen eggs, an itch to use them, plus 7 Yukon gold potatoes & a purple onion that I needed to use. Thus this frittata recipe was born! I saw Justine Doiron aka @justine_snacks make a Spanish tortilla and I was inspired. Of course this is not a Spanish tortilla as there is no dough but I did adopt the potato and paprika elements. This was the perfect brunch recipe and with Mother’s Day coming up I highly suggest you bring this to the function! Let’s cook!

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Ingredients:

7 eggs

6 small Yukon gold potatoes

1/2 large purple onion

1 1/2 tsp garlic powder

1 tsp paprika

1 tsp thyme

1/2 tsp salt

1/2 tsp black pepper

Directions:

1. Rinse and thinly slice potatoes so you have thin round circles. Think half of 1/4 of an inch thin.

2. In a large pan, add enough olive oil so it comes up about 1/4 of an inch high. Heat oil on medium heat.

3. Add potatoes to pan and cook for about 15 minutes or until potatoes are fork tender.

4. Dice red onion into small pieces.

5. Remove potatoes from pan and place them into oven safe pie dish.

6. Add a little more olive oil to pan along with onions. Sauté onions for and 8 minutes or until almost translucent.

7. Remove onions from pan once done, adding them on top of potatoes.

8. Preheat oven to 350 degrees F.

9. Add eggs and spices to a bowl and beat until well blended. Pour egg mixture over potatoes and onions.

10. Bake for 20 minutes or until frittata is no longer wet. Use toothpick to test the middle for wetness. Toothpick should be mainly dry with little moisture but not completely dry.

Tip: Serve with salsa or toasted bread.