Potato Frittata

It’s no secret that I love to bake, even though making dough is intimidating and I tend to avoid it, I still love to bake and I also love to read baking blogs.

That is how I found Joy The Baker.

Her site has lots of wonderful yummy things, one of which is this recipe for Potato Frittata. It is such a delicious combination of ingredients that is perfect for a Sunday brunch and will turn out yummy……if you’re not like me and don’t rush it. You know how it is, week night dinner time, kids driving you crazy, hungry husband on the way home and you’re trying to fix dinner. Brinner? Anyway, I was rushed, not being careful about slicing my potatoes thinly enough, and definitely not noticing that my potatoes seemed too big to include them all in the pan. I ended up with very crunchy potatoes that my family couldn’t eat, all because I didn’t slow down a bit and pay attention.

Don’t be like me.

5 tablespoons canola oil, divided (I used olive oil)
1 small yellow onion, sliced
4 large russet potatoes, peeled and cut into 1/8-inch thick slices (mine were too large, so don’t take “large” too literally when picking them out!)
3 tablespoons unsalted butter
Kosher salt
Freshly ground pepper
7 large eggs
2 tablespoons minced flat-leaf parsley
2 tablespoons minced chives
2 tablespoons heavy cream

Adjust the oven rack to the middle position and preheat to 400 degrees F.
Heat a medium saute pan over medium high heat and drizzle with 2 tablespoons of the oil. Add the onions and cook until caramelized, about 8 to 10 minutes.

Deglaze the pan with 1/4 cup of water, scraping any brown bits from the bottom with a wooden spoon. Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes.

Transfer the onions to the roasting pan and toss with the raw sliced potatoes.

Ignore my beat up old baking pan. She may be ugly, but she is good at her job!
Yes it’s a she. Got a problem with that?

Add 1 tablespoon of butter and the remaining 3 tablespoons of oil. Toss with your hands and season generously with salt and pepper.

Cover the pan with foil and bake for 25 to 30 minutes or until the potatoes are tender.

Set the potatoes aside to cool for 15 minutes and reduce the oven heat to 350 degrees F.
Meanwhile, whisk the eggs, herbs and cream together. Season with salt and pepper.

Heat a 10-inch cast-iron skillet over medium high heat. Melt the remaining 2 tablespoons of butter in the skillet, making sure that melted butter greases the side of the cast iron as well and add the cooked potatoes to the pan.

Top with the egg mixture.

Cover the skillet with the previously removed foil and bake for 30 minutes, then remove the foil and bake for 10 minutes more.

Slice and serve directly from the skillet, warm or at room temperature.

I will definitely make this again sometime when I have a little more time to prepare it so I can pay closer attention to slicing the potatoes….and not use such mutantly large potatoes!

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