Swiss Cheese Frittata With Potatoes and Caramelized Onions
photo by under12parsecs
- Ready In:
For the Onions
- 2 tablespoons butter
- 2 large yellow onions, thinly sliced
- 1⁄4 teaspoon kosher salt
- 1 pinch pepper
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 1 drop water, as needed
For the Frittata
- 5 medium baby yukon gold potatoes, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1⁄4 teaspoon ground pepper
- 10 eggs
- 6 ounces swiss cheese, shredded
- 2 teaspoons fresh rosemary, chopped (optional)
- In a medium skillet melt butter over medium heat. Add onions, salt and pepper. Cook, stirring often and adding water by the drop, to avoid scoorching, until onions are very soft and deep golden brown, 15-20 minutes. Add in the vinegar and sugar and reduce until the onions are glazed. Keep warm.
- Parboil the potatoes in salted water 3/4 of the way done, about 15 minutes, and then drain and cool until able to handle. Cut them into 1/4 inch cubes.
- In a 9-10 inch ovenproof skillet, heat the oil over medium heat. Add the potatoes, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, uncovered, turning occasionally, until they are browned, 12-15 minutes. Spread potatoes out evenly in skillet.
- Position the broiler rack about 6 inches from the source of heat and preheat the broiler.
- In a medium bowl, whisk the eggs, rosemary (if using), the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, caramelized onions and half the cheese until well-combined. Pour over the potatoes and reduce the heat to medium-low. Using a rubber spatula, lift up the cooked part of the frittata and tilt the skillet to allow the uncooked eggs to run underneath. Continue cooking, occasionally lifting the frittata and tilting the skillet as described until the top is almost set, approximately 5 minutes. Sprinkle with remaining cheese. Broil until the frittata is puffed and the top is set,.
- approximately 1 minute.
Questions & Replies
Got a question? Share it with the community!
We loved this dish, made for a wonderful breakfast for us today - the only change I made was to cut it in half for the 2 of us; otherwise followed exactly and it was wonderful. The glazed onions with the balsamic gave a great flavor, it went together so easy and the end results is special enough for a company meal. I'll be making this often if DH has his way. Made for ZWT 2011 Swiss leg
I had a little with this recipe but was trying to use a cast iron skillet as a one dish. I think next time I will dirty more pans and use nonstick. The flavor is great and made for a great lunch the next day. I served it with Apricot-Rosemary glazed pork Recipe #107643. Made for an excellent dinner.
I was first drawn to this recipe by Dreamer in Ontario's photograph in the PRMR thread and WOW! It was just so totally delicious! I really savoured each bite. The balsamic vinegar in the caramelised onions made them SO wonderfully flavoursome. I'll never use just raw chopped onions simply panfried in omelettes or frittatas again! It'd be like settling for processed cheese after eating the finest brie. And we also loved the potatoes so beautifully browned. I used rosemary and sage: a combination we really enjoy every time. Thank you so much for posting this fabulous recipe, diner524, one deserving of achieving super stardom. I'll certainly be making it again and again! Made for PRMR.