I’ve never heard of Potato Fritatta, before reading the magazine “Skillet Dinners”. Fritatta is an egg-based Italian dish enriched with additional ingredients, easy to make.
I am so impressed that I made this fantastic dish. It’s perfect for a dinner with a green salad or for a picnic!
You can eat it warm or cold. Cold is really sooo delicious!
This dish is colorful and very healthy! And the flavors are scrumptious 🙂
It’s a really great way to eat vegetables:)
Make 6 servings
- 2 tablespoons olive oil
- 1 lb. Yukon gold or russet potatoes, thinly sliced
- 2 large carrots, thinly sliced
- 12 eggs, lightly beaten
- 1/2 cup chopped green onions
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup cherry tomatoes, halved
- 1 Tablespoon snipped fresh Italian (flat-leaf) parsley and/or cilantro
- 1 clove garlic, minced
- Preheat oven to 375 degree F. In a 10-inch oven-going nonstick skillet heat oil over medium heat. Add potatoes; cook for 5 minutes. Add carrots; cook for 5 minutes more or until potatoes and carrots are tender and lightly browned, turning occasionally.
- In a medium bowl whisk together eggs, half of the green onions, the salt, and pepper. Pour egg mixture over potatoes. Bake about 18 minutes or until fritatta appears dry on top. Let stand on a wire rack for 5 minutes.
- Meanwhile, for green onion topper, in a small bowl gently toss together the remaining green onions, the cherry tomatoes, parsley and/or cilantro, and garlic.
- Using a narrow spatula, loosen edges of frittata from skillet. Invert a large serving platter over skillet. Carefully invert skillet to transfer fritatta to platter. Cut fritatta into six wedges. Serve with green onion topper.