Serve this for supper with a salad (or some crusty bread if you’re feeling the need for more carbs…no judging here). Delicious, also, for brunch as an alternative to the usual home fries.
Possible add-ins? Spinach, shredded cooked chicken, asparagus, cooked ground chorizo or chopped bacon, mushrooms. Be your creative self.
potato and onion frittata
1 1/2 pounds potatoes, yukon gold or red skin (skins on), sliced to 1/4 inch thickness
one large yellow onion, chopped
3 Tbsp olive oil, divided
2 tsp salt
1 tsp black pepper
1 tsp smoked paprika
pinch cayenne pepper
2 Tbsp fresh thyme
3 large eggs
8 egg whites or one cup 100% natural egg whites
Preheat oven to 400 degrees.
in a large bowl, toss potatoes and onions with 2 Tbsp olive oil and 1 tsp salt. Spread on two large rimmed baking sheets. Roast in oven until tender and brown, tossing and flipping halfway through cooking, about 40-45 minutes. Remove from oven.
whisk eggs and egg whites in a large bowl. Add 1 tsp salt, cayenne pepper, black pepper, thyme, and smoked paprika. Fold in potato and onion mixture.
Heat 1 Tbsp olive oil in 10-inch cast iron skillet or oven safe skillet on stovetop. Remove from heat and pour in potato mixture. Spread evenly in skillet.
Place skillet in oven and bake until egg is firm and puffy, about 8-10 minutes. Remove from oven. Cut into wedges to serve.