Food & Recipes

Ryan Scott's Potato and Onion Frittata

by Rachael Ray Show Staff 9:00 AM, February 11, 2014

Aired February 11, 2014

Serves 4
1/2 cup potatoes, cut into 1/2-inch pieces
1 teaspoon salt, divided
1 tablespoon olive oil
1/2 cup onion, thinly sliced
8 eggs, lightly beaten
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
Preheat oven to 425°F.
In a medium pot, combine potatoes, 1/2 teaspoon salt and enough water to cover potatoes. Bring to a boil over high heat and cook until potatoes are tender, about 12-15 minutes. Drain and set aside.

In a large, ovenproof skillet over medium heat, heat olive oil and add onions. Cook until soft and translucent, about 5 minutes. Add potatoes and cook for another 5 minutes.

Add eggs, salt and pepper to skillet and mix until all ingredients are just combined. Leave untouched and cook until edges are slightly cooked – the middle of the fritatta will still be a little runny. Place skillet in oven and bake until cooked, about 15-20 minutes. Remove from oven and slice into triangular pieces. Can be served warm or room temperature.