Reviews (2)        Add Rating & Review     136 Ratings   5 star values:        16    4 star values:        33    3 star values:        51    2 star values:        28    1 star values:        8                Martha Stewart Member     Rating: 4 stars       12/02/2018   No changes, just didn't use as much onion as shown.         Martha Stewart Member     Rating: Unrated       04/05/2010   This is quite good, and certainly an easier/faster method than a more classic Tortilla Espanola, The combination of onions, potatoes, and olive oil is always delicious. I feel that the classic method infuses the potatoes with more olive oily goodness and the boiled potatoes removed some of that flavor. It was still good though, and another method to use when less time is available. We skipped the cheese and sour cream.

Back to Potato-Onion Frittata All Reviews for Potato-Onion Frittata - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Potato-Onion Frittata Recipe Summary Servings: 12

Ingredients Ingredient Checklist 1 pound (about 8) small new potatoes 3 tablespoons extra-virgin olive oil 2 small onions (about 1 pound), thinly sliced Coarse salt and freshly ground pepper 1 ounce sharp white cheddar cheese, grated (1/2 cup) 10 large eggs, whisked 1/2 cup sour cream

Gallery Potato-Onion Frittata

Recipe Summary Servings: 12

Potato-Onion Frittata

Potato-Onion Frittata

Potato-Onion Frittata

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 1 pound (about 8) small new potatoes 3 tablespoons extra-virgin olive oil 2 small onions (about 1 pound), thinly sliced Coarse salt and freshly ground pepper 1 ounce sharp white cheddar cheese, grated (1/2 cup) 10 large eggs, whisked 1/2 cup sour cream

Directions

Place potatoes in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer until tender when pierced with a sharp knife, 10 to 12 minutes. Drain; let cool. Peel, and cut into 1/4-inch-thick slices.

Preheat oven to 400 degrees. Heat oil in an ovenproof 10-inch nonstick skillet over medium-high heat. Cook onions until just translucent, about 2 minutes. Add potatoes, and cook, stirring occasionally, until onions and potatoes are golden brown, 4 to 5 minutes. Season with salt and pepper.

Mix together cheddar and eggs. Season with salt and pepper. Reduce heat to medium. Pour egg mixture into skillet. Dollop with sour cream, and swirl into egg mixture using the tip of a knife. Cook until edge is set, about 2 minutes. Carefully transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert frittata onto a plate. Let cool slightly. Serve warm.

Reviews (2)

 Add Rating & Review     136 Ratings   5 star values:        16    4 star values:        33    3 star values:        51    2 star values:        28    1 star values:        8        

   Martha Stewart Member     Rating: 4 stars       12/02/2018   No changes, just didn't use as much onion as shown.         Martha Stewart Member     Rating: Unrated       04/05/2010   This is quite good, and certainly an easier/faster method than a more classic Tortilla Espanola, The combination of onions, potatoes, and olive oil is always delicious. I feel that the classic method infuses the potatoes with more olive oily goodness and the boiled potatoes removed some of that flavor. It was still good though, and another method to use when less time is available. We skipped the cheese and sour cream.

Reviews (2)

Add Rating & Review     136 Ratings   5 star values:        16    4 star values:        33    3 star values:        51    2 star values:        28    1 star values:        8

Add Rating & Review

136 Ratings 5 star values: 16 4 star values: 33 3 star values: 51 2 star values: 28 1 star values: 8

136 Ratings 5 star values: 16 4 star values: 33 3 star values: 51 2 star values: 28 1 star values: 8

136 Ratings 5 star values: 16 4 star values: 33 3 star values: 51 2 star values: 28 1 star values: 8

  • 5 star values: 16 4 star values: 33 3 star values: 51 2 star values: 28 1 star values: 8

    Martha Stewart Member     Rating: 4 stars       12/02/2018   No changes, just didn't use as much onion as shown.  

Martha Stewart Member     Rating: Unrated       04/05/2010   This is quite good, and certainly an easier/faster method than a more classic Tortilla Espanola, The combination of onions, potatoes, and olive oil is always delicious. I feel that the classic method infuses the potatoes with more olive oily goodness and the boiled potatoes removed some of that flavor. It was still good though, and another method to use when less time is available. We skipped the cheese and sour cream.

    Martha Stewart Member

    Rating: 4 stars 12/02/2018

No changes, just didn’t use as much onion as shown.

Rating: 4 stars

Rating: Unrated 04/05/2010

This is quite good, and certainly an easier/faster method than a more classic Tortilla Espanola, The combination of onions, potatoes, and olive oil is always delicious. I feel that the classic method infuses the potatoes with more olive oily goodness and the boiled potatoes removed some of that flavor. It was still good though, and another method to use when less time is available. We skipped the cheese and sour cream.

Rating: Unrated

All Reviews for Potato-Onion Frittata

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Potato-Onion Frittata

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest