Potato and Onion Fritatta




Thank you to Andrea Morris for sharing her own personal recipe!


  • 1 large potato, sliced thin with skin on
  • 1 Tbsp olive oil
  • 1 large onion, chopped finely
  • 1/4 tsp kosher salt
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 8 large eggs, beaten
  • 1/2 c shredded cheese (Gruyere, cheddar, Monterey Jack)


  • Place sliced potatoes in a covered dish with a little water, cook in microwave for about 6 minutes until tender.
  • Preheat oven to 425 degrees.
  • While potato cooks, heat olive oil in large, ovenproof skillet until shimmery.
  • Add onion and saute for around 4 minutes on medium low heat.
  • Season with salt, paprika and garlic and saute for another 30 seconds.
  • Drain potatoes and add to skillet, stirring to coat with oil (it’s fine if they break up), onion and spice mixture, and then spreading them around in an even layer.
  • Pour eggs over the entire mixture, reduce heat to low, and gently stir until eggs are still slightly damp, but mostly set.
  • Sprinkle cheese on top.
  • Place in 425 degree oven for 10 minutes.
  • Remove from oven, run a rubber spatula around the edge of the fritatta and turn it out onto a platter
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