Wednesday, July 7, 2010

Potato Frittata, Hakuna Matata

Am I crazy or does Potato Frittata sound a lot like Hakuna Matata?

This dish makes me want to sing old Disney songs. Come on, I know your singing Hakuna Matata in your head now..."it means no worries, for the rest of your days...". Sorry, but it will be stuck there all day now.

Anyways, this dish is delish! I made it for weekend breakfast and we ate leftovers as a side for dinner this week, I could eat it anytime of the day it is so versatile. Somehow the egg and cream mixture oozes in between the thin red potato slices and mixes with the spices, caramelized onions, and green onions to make each bite full of flavor. If you don't know what a frittata is, it is an egg based dish like a quiche, but without the crust.

Potato Frittata

8 small red potatoes
5 tbsp extra virgin olive oil
1 small yellow onion, sliced
1/4 cup water
8 large eggs
3 tbsp unsalted butter
2 tbsp fresh parsley, minced
2 tbsp green onion, diced
3 tbsp heavy cream
salt and pepper

Preheat oven to 400 degrees. Wash, peel, and thinly slice red potatoes, set aside. Heat a saute pan over medium heat and add in 2 tbsp of extra virgin olive oil and sliced yellow onions. Cook 8-10 minutes or until onions are caramelized. Next add in 1/4 cup water and cook for 5 minutes, or until water has evaporated and onions are a uniform brown color. In a roasting pan toss together cooked onions, sliced potatoes, 1 tbsp butter, and 3 tbsp extra virgin olive oil. Season with salt and pepper. Cover roasting pan and cook for 25 minutes, or until potatoes are tender. Set potatoes aside for 15 minutes and reduce oven to 350 degrees.

Whisk together eggs, heavy cream, parsley, green onion, salt, and pepper. Heat a 10-inch cast iron skillet over medium heat and add 2 tbsp butter. Coat entire surface bottom and sides with melted butter. Add in cooked potatoes to cover bottom of skillet. Pour egg mixture over top and cover the skillet. Bake for 30 minutes, remove cover and bake for 10 additional minutes. Serve warm.

The original recipe, courtesy of called for 4 large russet potatoes, but I adjusted a few things, one being that I used 8 small red potatoes instead. For the potato lover in me, I would also like to try some nice Yukon golds next time. This was also my first time caramelizing onions, I followed the directions exactly and it worked, amazing. I guess I always thought it would be a lot harder than it was, so thanks Joy!

This also gave me an excuse to break out my new birthday gift, a cherry red Le Creuset french oven. It performed just as expected, every inch of the frittata was cooked evenly and the top and edges crisped to a beautiful brown. I was debating between investing the money in this or buying a pre-seasoned skillet. I found out Le Creuset has a lifetime warranty on their products and I live near a Le Crueset outlet store which was having a sale so that helped too.

Hakuna Matata!


  1. I love my Le Creuset too. It is a very beautiful thing to have in the kitchen.

  2. Love a good frittata even thuough now I will have Hakuna Matata stuck in my head now thanks :)

  3. Yummy! Your frittata is making my stomach very hungry. Great recipe.

  4. All I have to say is, you had me at oozing egg and cream! :D

  5. You know I'm going to be singing that song in my head all day now....thanks for that.

  6. thank you very much Debbie!! now all I can think of is Hakuna Matata...sigh...but I do have to say I would endure almost anything for a piece of that wonderful potato frittata , and at least have no more cares for the rest of today!!

  7. Hakanu matata is stuck in my head now, but thankfully nothing makes me happier than a good Disney song :)
    Your frittata looks great!

  8. Beautiful frittata. I love them and this one looks incredibly yummy. I'll take Hakuna Matata. It might get the Wow Wow Wubbzy theme song out of my head. :(

  9. Looks delicious! And it does sound like Hakuna Matata. Makes me laugh :)


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