Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and thinly sliced
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 8 large eggs
  • 1/2 cup (120ml) whole milk or single cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (100g) shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh chives (or spring onions/scallions), for garnish

Instructions:

  1. Slice the potatoes and onions thinly.
  2. Heat olive oil in the skillet over medium heat. Add potatoes and onions, season with salt, pepper, and smoked paprika (if using). Cook, stirring occasionally, until potatoes are tender and golden brown, about 15-20 minutes. Make sure to use a spatula to avoid sticking.
  3. Preheat oven to 350°F (175°C).
  4. In a large bowl, whisk together the eggs, milk (or cream), salt, and pepper until well combined.
  5. Remove the skillet from the heat. Spread the potatoes and onions evenly in the skillet. Pour the egg mixture over the potatoes. Sprinkle with cheddar cheese.
  6. Bake in the preheated oven for 20-25 minutes, or until the frittata is set and golden brown. A knife inserted into the center should come out clean.
  7. Let the frittata cool slightly in the skillet before slicing. Garnish with fresh chives. Enjoy this delicious potato frittata recipe!