Are you ready to elevate your brunch game with a dish that’s as delicious as it is easy to make? Meet the Pan Fried Potato Fontina Frittata, a mouthwatering Italian classic that will have your taste buds dancing with delight! This frittata combines fluffy eggs, creamy fontina cheese, and perfectly sautéed potatoes for a dish that’s perfect for any occasion—from lazy Sunday mornings to elegant dinner parties. With just a few simple ingredients and 35 minutes of your time, you can whip up a culinary masterpiece that’s sure to impress your family and friends. Dive into this recipe and discover how to create a golden, cheesy delight that will leave everyone asking for seconds!
Ingredients
- 6 large eggs
- 2 medium potatoes, diced
- 1 cup fontina cheese, grated
- 1/2 onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Wash and dice the potatoes into small, uniform cubes approximately 1/2 inch in size to ensure even cooking.
- Finely chop the onion into small, consistent pieces to distribute flavor evenly throughout the frittata.
- Heat olive oil in a 10-inch non-stick skillet over medium heat, ensuring the pan is evenly coated.
- Add chopped onions to the skillet and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add diced potatoes to the skillet, spreading them in a single layer. Cook for 8-10 minutes, stirring occasionally to prevent sticking and ensure even browning.
- While potatoes are cooking, crack eggs into a large mixing bowl and whisk thoroughly until well combined and slightly frothy.
- Season the eggs with salt and pepper, mixing well to distribute seasonings evenly.
- Once potatoes are tender and lightly golden, spread them evenly across the skillet's surface.
- Pour whisked eggs over the potatoes, allowing them to settle and fill the spaces between potato pieces.
- Sprinkle grated fontina cheese evenly across the surface of the eggs.
- Reduce heat to low-medium and cook without stirring for 8-10 minutes, or until the edges begin to set and the bottom turns golden brown.
- If the top is still runny, place the skillet under a preheated broiler for 2-3 minutes to finish cooking and achieve a light golden color on top.
- Remove from heat and let the frittata rest for 2-3 minutes to allow it to set completely.
- Carefully slide the frittata onto a serving plate or cut and serve directly from the skillet.
- Slice into wedges and serve hot, garnishing with fresh herbs if desired.
Tips
- Uniform Potato Pieces: To ensure even cooking, make sure your potato cubes are about 1/2 inch in size. This will help them cook through without becoming mushy.
- Sautéing Onions: When cooking the onions, be patient! Sauté them until they are translucent and slightly golden to develop their natural sweetness, which will enhance the overall flavor of the frittata.
- Whisking Eggs: For a fluffier frittata, whisk the eggs until they are slightly frothy. This incorporates air, making your dish light and airy.
- Cooking Temperature: Keep an eye on the heat! Cooking on low-medium allows the frittata to set properly without burning the bottom. If you notice the edges cooking too quickly, reduce the heat further.
- Finishing Under the Broiler: If the top of your frittata is still runny after cooking, don’t hesitate to place it under the broiler for a couple of minutes. This will give you a beautifully golden finish without overcooking the bottom.
- Serving Suggestions: For an extra touch, garnish your frittata with fresh herbs like parsley or basil before serving. This not only adds a pop of color but also enhances the flavor profile!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 18g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 330mg
