Delicious Potato and Caramelized Onion Frittata: Your Ultimate Easy & Versatile Meatless Meal
Discover the simplicity and incredible flavor of this Potato and Caramelized Onion Frittata recipe. Crafted from simple pantry ingredients, it’s incredibly easy to prepare and remarkably versatile, making it an ideal choice for a satisfying dinner, a hearty breakfast, or an elegant brunch. Packed with rich flavors from the savory caramelized onions and the creamy cheese, this vegetarian frittata proves that you absolutely won’t miss the meat!
Frittatas hold a special place in my culinary repertoire. They are one of those effortlessly elegant dishes that champion real, uncomplicated ingredients – often those treasures found lingering in the pantry or fridge that need a purpose. The beauty of a frittata lies in its delicious outcome, consistently delivering a meal so satisfying that it has become a cherished staple on my family’s weekly menu.
While many of our go-to frittata recipes often feature meat and seafood, such as a vibrant chicken frittata with feta and sun-dried tomatoes, a rustic sausage frittata brimming with chard or kale, or even an exquisite Greek salmon and vegetable frittata enhanced with a creamy feta sauce, this particular potato and caramelized onion frittata stands out. I’ve been making this specific meatless version for years, and it’s so incredibly flavorful and hearty that not a single person ever feels like something is missing. It truly delivers a fulfilling experience without the need for meat.
And for my family, who are undoubtedly meat-lovers, that’s quite an accomplishment! Meatless dishes around our home need to be substantial and bursting with flavor to convincingly bridge the gap and win them over, subtly reminding them that it is, in fact… shhh – vegetarian.
This egg and potato frittata recipe fits that description perfectly. It’s inherently robust and deeply flavorful on its own. But when you introduce the tender, sweet, and complex notes of caramelized onions, especially those deglazed with a hint of balsamic vinegar, it transcends the ordinary. It becomes truly out of this world! For an extra layer of gourmet delight, try topping it with my Addictive Tomato Chutney – the combination is simply divine.
A quick note on the caramelized onions: my children, now in their late teens and young adult years, have grown to appreciate and adore them. However, when they were younger, onions weren’t their favorite. To keep everyone happy, I always served the caramelized onions separately, allowing individuals to add them to their portion as desired. It was a practical and satisfying compromise, and I must admit, it often meant “more for me,” which wasn’t a bad thing at all!
I was actually a little bittersweet when they finally discovered just how good those onions were and started devouring them. But hey, it’s a sign of good taste!
Saving Money with Meatless Meals: A Smart Strategy
If you’re looking to save money on your grocery budget, incorporating meatless meals like this frittata into your weekly plan is an excellent strategy. Meat typically ranks as one of the most expensive ingredients in most meals. By dedicating one or two meals each week to vegetarian options, you can significantly reduce your food expenses without sacrificing flavor or satisfaction.
The key to successful budget-friendly meatless meals is to rely on common pantry ingredients. This ensures genuine cost savings. If you find yourself substituting expensive meat alternatives, you might unintentionally negate the financial benefits of going meatless. This potato and caramelized onion frittata fits the bill perfectly, utilizing affordable and readily available staples.
Potato and Caramelized Onion Frittata Recipe Overview
This easy recipe for potato frittata is designed for maximum flavor with minimal fuss. The brilliant part is that the caramelized onions cook simultaneously with the main frittata, streamlining the process and ensuring a delicious meal on the table in under 30 minutes. It’s a perfect solution for busy weeknights, yet elegant enough for a leisurely weekend brunch.
Essential Ingredients for Your Frittata
One of the aspects I appreciate most about this recipe is its reliance on ingredients I almost always have on hand. It’s truly a lifesaver, especially on those “pantry bare” days just before a grocery run.
- Onions: There’s no need to use expensive sweet onions here. The magic of caramelization transforms even the most pungent storage onions into a deeply sweet and savory delight. The addition of balsamic vinegar further enhances this transformation, creating an unparalleled depth of flavor.
- Potatoes: Any variety of potato will work beautifully in this egg frittata. Russets, Yukon Golds, or red potatoes – choose your favorite!
- Eggs: The foundational element of any frittata, providing a rich, custardy base.
- Cheese: This is where you can truly customize! I often opt for tangy feta, but creamy goat cheese, sharp Parmesan, robust sharp cheddar, or any other flavorful cheese you enjoy will be fantastic. The right cheese adds a wonderful salty, savory contrast.
- Butter and Olive Oil: A combination of these fats helps achieve the perfect caramelization for the onions and a golden crispness for the potatoes.
- Garlic: A single minced clove adds a fragrant, aromatic foundation to the potatoes.
- Balsamic Vinegar: The secret ingredient for truly spectacular caramelized onions. It adds a touch of acidity and sweetness that balances the richness of the onions.
- Seasonings: Simple salt and pepper, along with aromatic dried or fresh rosemary, tie all the flavors together beautifully.
Step-by-Step Directions for a Perfect Frittata
This recipe is designed for efficiency and flavor. By cooking the onions and preparing the potatoes concurrently, you’ll have this delightful homemade frittata ready to serve in under 30 minutes. Let’s get cooking!
- Start the Caramelized Onions: Begin by thinly slicing your onions. Heat the butter and olive oil in a skillet over medium heat. Add the sliced onions and cook them gently, stirring occasionally, for about 15-20 minutes. You want them to become very soft, deeply golden, and fragrant. This slow cooking process draws out their natural sweetness.
- Pre-Cook the Potatoes: While your onions are caramelizing, prepare the potatoes. Cut them into small, bite-sized pieces for quicker cooking. For efficiency, you can microwave them in a single layer for approximately 3-5 minutes, stirring once or twice, until they are just tender. Alternatively, you can parboil them in lightly salted water until tender but not mushy.
- TIP for Time-Saving: This recipe is a fantastic way to use up leftover roasted potatoes! If you have them on hand, you can completely skip the pre-cooking step. Simply add the pre-cooked roasted potatoes directly to the frittata pan in step 4, saving you valuable prep time.
- Prepare the Frittata Base: Choose your cooking vessel – either a well-seasoned cast iron pan or an oven-proof non-stick pan (a 10-inch skillet works best for this recipe). Heat the remaining olive oil in the pan over medium heat. Add the pre-cooked potatoes and minced garlic. Cook for about 5 minutes, stirring occasionally, until the potatoes are lightly browned and fully tender. Spread them evenly across the bottom of the pan.
- TIP for Non-Oven-Proof Handles: If your skillet’s handle isn’t oven-proof, don’t worry! You can easily cover it snugly with aluminum foil before placing it under the broiler. I did this for years before mastering cast iron seasoning, and it works perfectly.
- Whisk the Eggs: In a separate bowl or a 4-cup measure, whisk together the eggs with salt, black pepper, and dried rosemary until well combined and slightly frothy.
- Cook the Frittata on the Stovetop: Pour the whisked egg mixture evenly over the browned potatoes in the skillet. Reduce the heat to medium-low. Cook for about 1 minute, or until you see the edges of the frittata begin to set.
- Achieve Even Cooking: Using a rubber spatula, gently lift the cooked edges of the frittata and tilt the pan slightly. This allows the uncooked liquid egg from the top to flow underneath and cook. Continue this process, gently lifting the edges and tilting the pan, until most of the egg is set. The center may still be slightly moist, but the majority should be cooked. This usually takes about 5 minutes.
- Finish Under the Broiler: Position your oven rack about 6 inches from the broiler element and preheat the broiler. Once the stovetop cooking is almost complete (with only a small amount of raw egg visible on the very top, as shown in the lower photo above), transfer the skillet to the preheated broiler. Broil for 1-2 minutes, watching carefully, until the top is lightly puffed and golden brown.
- Add the Cheese: Carefully pull the pan out from under the broiler. Generously sprinkle your chosen cheese (feta, goat cheese, Parmesan, etc.) over the hot frittata. Return the pan to the broiler for another minute, or until the cheese is beautifully melted and bubbly (or softened, in the case of feta or goat cheese).
- Finish the Onions: While the frittata finishes cooking, return to your caramelized onions. Stir in the tablespoon of balsamic vinegar, scraping up any delicious browned bits from the bottom of the pan. Stir well to coat the onions evenly. Keep them warm.
Your delectable potato and caramelized onion frittata is now ready to serve! You can present it directly from the pan for a rustic touch, or for a more refined presentation, transfer it to a large serving platter. To do this, gently loosen the edges of the frittata with a knife or spatula, then carefully tilt the pan over the platter, using the spatula to help it slide smoothly from the pan to the plate. This is where a good non-stick or well-seasoned cast iron surface truly shines.
When it comes to the caramelized onions, you have a couple of options: you can serve them in a separate bowl, allowing each person to top their individual frittata slice, or you can artfully scrape the onions to the center of the frittata, serving them as a beautiful, integrated topping. The choice is yours and often depends on your family’s preferences and palates.
Just be warned: after enjoying this dish for a while, you might find, as I did, that your family quickly realizes the undeniable deliciousness of those caramelized onions. Should this happen, it’s a wonderful excuse to simply start making a bigger batch!
Perfect Serving Ideas & Pairings
This easy frittata pairs beautifully with a variety of sides, whether you’re serving it for breakfast, brunch, or dinner. Here are some of our favorite accompaniments:
- A refreshing and vibrant Carrot Salad with Feta and Olives adds a delightful crunch and tangy contrast.
- For a healthy green side, try a crisp Healthy Kale Sesame Salad, bringing fresh flavors and textures to the meal.
- A slice of warm, crusty Easy Artisan Bread is perfect for soaking up any lingering flavors.
- Consider a simple green salad with a light vinaigrette for a balanced meal.
- Fresh fruit or a fruit salad offers a sweet counterpoint, especially for breakfast or brunch.
- A side of roasted asparagus or steamed green beans would complement the savory notes beautifully.
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Potato And Caramelized Onion Frittata
Equipment
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cast iron skillet or oven-proof non-stick skillet (10-inch recommended)
Ingredients
For the Caramelized Onions:
- 2 large yellow onions sliced thinly
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 Tablespoon balsamic vinegar
For the Frittata:
- 2 tablespoons olive oil
- 3/4 pound potatoes cut into bite-sized pieces*
- 1 clove garlic minced
- 10 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried rosemary
- 1/2 cup cheese feta, goat, Gorgonzola, Parmesan, sharp cheddar, etc.
Instructions
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To start the onions, heat 1 tablespoon olive oil and 1 tablespoon butter in a separate pan over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 15-20 minutes until they are very soft, deeply golden, and caramelized. Once done, stir in 1 tablespoon balsamic vinegar and keep warm.
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Meanwhile, pre-cook the bite-sized potato pieces. Place them in a single layer in a microwave-safe dish and microwave for about 3 minutes, stirring halfway through, until almost tender (alternately, parboil them until just tender, not mushy).*
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In a large (10-inch) nonstick or well-seasoned cast iron skillet (oven-safe), heat the remaining 2 tablespoons olive oil over medium heat. Add the pre-cooked potatoes and minced garlic, cooking for about 5 minutes until browned and fully tender. Spread the potatoes as evenly as possible in the skillet.
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Position your oven’s broiler rack approximately 6 inches from the heating element and preheat the broiler.
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In a 4-cup measuring cup or medium bowl, whisk together the 10 eggs, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried rosemary until well combined. Pour this egg mixture evenly over the potatoes in the skillet and reduce the stovetop heat to medium-low.
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Using a rubber spatula, gently lift up the cooked edges of the frittata and tilt the skillet to allow the uncooked liquid egg to flow underneath the cooked portions. Continue cooking and occasionally lifting the frittata and tilting the skillet until the top is almost set, which should take about 5 minutes.
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Transfer the skillet to the preheated broiler. Broil for about 1-2 minutes, watching carefully, until the frittata is lightly puffed and the top is golden brown. Carefully remove the pan, sprinkle with 1/2 cup cheese, and place back under the broiler for 1 more minute, or until the cheese is melted and bubbly (or softened if using feta/goat cheese).
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Serve the frittata warm, topped generously with the caramelized onions. You can either spread the onions over the entire frittata or add them to individual servings.
Notes
Nutrition
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This beloved recipe has been thoroughly updated and expanded to provide even more tips and details. It was originally published in November of 2009.