This recipe for potato and caramelized onion frittata uses simple pantry ingredients and is easy to make. It’s a great dinner, breakfast or brunch option – and with a ton of flavor from the cheese and onions, you won’t miss the meat!
Frittatas are one of those easy dishes that use simple, real ingredients – often what needs to be used up in the pantry and fridge – and taste so good that they have become a regular part of my menus.
Many of our favorites center around meat and seafood like chicken (with feta and tomatoes), sausage (with chard or kale), and salmon (with a yummy feta sauce). However, I’ve made this meatless potato and caramelized onion frittata recipe for years since it’s so good – and it’s satisfying enough that no one misses the meat.
And for my meat-loving family, that’s saying something. Meatless dishes around here need to be substantial enough to help them get over the fact that it’s…sshh – vegetarian.
Which pretty much describes this egg and potato frittata recipe – it’s hearty and flavorful on it’s own (and oh, my, gosh, topped with Addictive Tomato Chutney is SO good) – but add the caramelized onions flavored with a bit of balsamic? Out of this world good.
Now, let me clarify that my kids liked this as they got older (later teen-young adult ages) with the onions, but not when they were younger. So I’ve always served the onions separately. It’s a great compromise and definitely a case of “more for me,” ha!
I was actually kind of sad when they realized how good the onions were and started eating them.
Trying to save money in the food budget?
Meatless meals like this are a great way to save money since meat is usually the most expensive ingredient in meals. Having one or two meatless meals each week is definitely part of my savings strategy.
You’ll want to make sure your meatless meals use regular pantry ingredients, though – if you’re just subbing in other expensive items (thinking meat substitutes here), it will defeat the cost-savings part of recipes like this.
Potato and Caramelized Onion Frittata Recipe
One thing I appreciate about this recipe is that it uses things I usually have on hand – even the days before I need to shop when things are getting low.
- Onions – don’t waste sweet onions on this, cooking the onions makes the most pungent storage onions sweet and delicious, especially with the balsamic.
- potatoes – any kind
- cheese – I used feta here; goat cheese is great, as is parmesan, sharp cheddar, or any other flavorful cheese you may like.
- butter and olive oil
- balsamic vinegar
- salt, pepper, and dried or fresh rosemary
Because the onions cook while you’re making the frittata, this recipe is done in less than 30 minutes.
Cut the onions in half, slice the halves, and cook them with the butter and oil over medium heat for about 20 minutes, stirring occasionally.
While the onions are cooking, cut the potatoes into bite-sized pieces and microwave them for about 3-5 minutes, stirring a couple of times until tender (or boil until just tender, not mushy).
TIP: This is a great recipe to use up leftover roasted potatoes if you have them, which means you could skip the potato-cooking step and place them right in the pan, saving a bit of time.
Transfer the potatoes to the pan you’re going to cook the frittata in (with olive oil and garlic), either a seasoned cast iron pan or a non-stick pan that is oven-proof.
TIP: If the handle is not oven proof, you can just cover it with tin foil – I did that for years before learning how to season my cast iron and it worked great).
While the potatoes are browning, whisk 10 eggs together with salt, pepper, and rosemary.
Pour the egg evenly over the cooking potatoes. Cook about a minute until you see the edges start to set.
Using a spatula, loosen the edges and tilt the pan so that the raw egg flows to the edges to cook. I always loosen the center of the egg and let the raw egg flow under there, too, so the center cooks through.
When most of the egg is cooked (the only raw egg left will be in places on the top, like the lower photo above), place under the broiler for a minute or 2 until brown and slightly puffed.
Pull the pan out from the broiler, sprinkle the cheese over the top, and put the pan back under the broiler for another minute, until the cheese melts (or softens in the case of feta and goat cheese).
Meanwhile, finish the onions by adding a tablespoon of balsamic vinegar and stirring well.
You can serve the frittata right from the pan or transfer it to a large serving platter (to do that, loosen the edges with a knife or spatula and tilt the pan over the planter, using the spatula to slip it from the pan to the plate – you can see why a non-stick surface is important here).
You can either serve the frittata and onions separately, topping each serving with some of the onions, or scrape the onions to the center of the frittata and serve as one – it’s up to you. And your people’s likes and dislikes.
Just be careful, after serving this awhile, you may find like I did that your people realize how delicious those onions are. But then, you can just start making a bigger batch!
Potato And Caramelized Onion Frittata
- cast iron skillet or oven-proof non-stick skillet
- 2 large yellow onions sliced
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 Tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 3/4 pound potatoes cut into bite-sized pieces*
- 1 clove garlic minced
- 10 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried rosemary
- 1/2 cup cheese feta, goat, Gorgonzola, Parmesan, etc.
- Start the onions by heating the oil and butter over medium heat. Add the onions and cook, stirring for 15-20 minutes until very soft and golden. When done, stir in the vinegar and keep warm.
- Meanwhile, precook the potatoes by placing, single layer, in a microwavable pan and cook for about 3 minutes, stirring part-way through, until almost tender (alternately, parboil until just tender).*
- In a large (10-inch) nonstick or well-seasoned cast iron skillet, heat the 2 tablespoons oil over medium heat. Add the potatoes and garlic and cook until browned and tender, about 5 minutes. Spread the potatoes as evenly as possible in the skillet.
- Position the broiler rack about 6 inches from the element and preheat the broiler.
- In a 4-cup measure, whisk the eggs, salt, pepper, and rosemary. Pour over the potatoes and reduce heat to medium-low.
- Using a rubber spatula, lift up the cooked edges and tilt the skillet to allow the uncooked eggs to run underneath. Continue cooking, occasionally lifting the frittata and tilting the skillet until the top is almost set (about 5 minutes).
- Place under broiler for about 1-2 minutes or until it's puffed and browning. Sprinkle with cheese and replace under broiler for 1 more minute, or until melted or softened.
- Serve topped with the onions (either on top of the whole frittata or on each piece as you serve it).
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This recipe has been updated – it was originally published in November of 2009.
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