Best Panfried Potato And Fontina Frittata Recipes

Potato-Onion Frittata image

Provided by Martha Stewart

Number Of Ingredients 7

1 pound (about 8) small new potatoes
3 tablespoons extra-virgin olive oil
2 small onions (about 1 pound), thinly sliced
Coarse salt and freshly ground pepper
1 ounce sharp white cheddar cheese, grated (1/2 cup)
10 large eggs, whisked
1/2 cup sour cream

Steps:

Place potatoes in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer until tender when pierced with a sharp knife, 10 to 12 minutes. Drain; let cool. Peel, and cut into 1/4-inch-thick slices.
Preheat oven to 400 degrees. Heat oil in an ovenproof 10-inch nonstick skillet over medium-high heat. Cook onions until just translucent, about 2 minutes. Add potatoes, and cook, stirring occasionally, until onions and potatoes are golden brown, 4 to 5 minutes. Season with salt and pepper.
Mix together cheddar and eggs. Season with salt and pepper. Reduce heat to medium. Pour egg mixture into skillet. Dollop with sour cream, and swirl into egg mixture using the tip of a knife. Cook until edge is set, about 2 minutes. Carefully transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert frittata onto a plate. Let cool slightly. Serve warm.

Pan-Fried Potato and Fontina Frittata image

Yield serves 6

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
3/4 pound fingerling or other small potatoes, cut into 1/2-inch-thick pieces
Coarse salt and freshly ground pepper
1/4 cup chopped mixed fresh herbs (such as parsley, rosemary, thyme, and sage), plus more for garnish
10 large eggs
8 ounces fontina cheese, grated

Steps:

Preheat the oven to 375°F. Heat the oil and butter in a 10-inch ovenproof nonstick skillet over medium heat. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, until the potatoes are tender and golden brown, 12 to 15 minutes. Stir in the herbs.
Meanwhile, whisk the eggs in a medium bowl; season with salt and pepper. Stir in the cheese; pour the mixture over the potatoes. Stir until the eggs begin to set slightly, about 30 seconds. Without stirring, continue cooking until the eggs are set on the sides and bottom, about 2 minutes. Transfer to the oven; bake until just set, 12 to 15 minutes.
Slide the frittata onto a serving platter, or let cool and slide into a 10-inch pie plate (and cover with a second pie plate) for easy transport. Serve garnished with chopped herbs, if desired.