I had given up on frittata making. They stuck to the skillet and were rubbery. Although they looked enticing in photos, mine never came out right. I was done! That is, until I discovered the joys of cooking with a cast iron skillet.
So I decided to give frittatas one more try – this time using a cast iron skillet. Eureka! Frittatas are now one of my favorite go-to dinners.
POTATO ONION FRITTATA
- 4 T extra virgin olive oil
- 1½ cups (about 1 large) onions
- 1 lb Yukon gold potatoes
- 1 tsp + 1/2 tsp salt, divided
- 1/4 tsp ground black pepper
- 8 eggs
- 1/3 cup sour cream (or plain yogurt)
- 4 oz feta cheese, crumbled
- 4 oz medium cheddar, shredded
- 1/2 cups peas
Preheat oven to 350º Fahrenheit.
Slice onions into 1″ strips. Cut potatoes in half lengthwise, then cut each of those halves in half lengthwise. Slice each quarter widthwise into 1/8″ thin pieces. In a mixing bowl combine onions, potatoes, olive oil, 1 tsp salt, and pepper. Heat 10″ cast iron skillet over medium/high heat. Pour in potato/onion mixture and pat down with a spatula. Cover and cook for a total of 15 minutes, stirring every 5 minutes. (Set a timer for the 15 minutes, and another for the 5 minutes!) Into the now-empty mixing bowl (no need to clean it), beat the eggs with a whisk or fork. Beat in the sour cream, feta, cheddar, peas, and the remaining 1/2 tsp salt. When potato/onions are cooked, pour into the egg mixture and stir together. Then pour this immediately back into the skillet. Turn heat to medium/high and heat for 15 seconds, running a spatula around edges. Cover and cook undisturbed at medium/high heat for 5 minutes. Remove lid and place skillet, uncovered, in the 350º F preheated oven. Bake for 15 minutes. (Don’t overcook or it will yield a tough frittata.) Remove from oven and let set for 20 minutes before slicing.