Potato Frittata with Cheese
This baby potato frittata with feta is a golden, protein-packed dish that's perfect for a lazy breakfast, brunch, or a light main. It comes together in one oven-safe pan and is ready in about 50 minutes.
Ingredients
- 8 eggs
- ½ cup feta cheese grated
- 10 baby potatoes the smaller the better
- 1 onion cubed
- 2 green garlic
- 2 scallions
- 3 Tbsp parsley chopped
- 1 tsp sweet paprika
- 1 Tbsp olive oil
Instructions
- Rinse the baby potatoes and cut them in half, or into quarters, depending on their size.
- Heat the olive oil in a frying pan.
- Tip: Use an all-metal, oven-safe frying pan, as you'll need to put it in the oven later.
- Fry the baby potatoes for about 10 minutes, then add the chopped onion and fry for another 5 minutes.
- Drain any excess oil.
- Whisk the eggs in a separate bowl, stir in the chopped green garlic and scallions, then pour the mixture into the pan.
- Remove from the heat and gently combine everything.
- Scatter the grated cheese on top and place the pan in the oven preheated to 180C for about 30 minutes.
- Serve this baby potato frittata hot, with bubbling cheese and a sprinkle of chopped parsley and sweet paprika on top. Heavenly!
Notes
Use an all-metal, oven-safe frying pan so you can move the frittata straight from the stovetop to the oven in a single dish. Store leftovers covered in the fridge for up to 3 days and enjoy warm or at room temperature.