Swiss Cheese Frittata With Potatoes and Caramelized Onions

"I found this recipe online and it sounds so good, so posting for safe keeping until I get around to making it."
photo by under12parsecs photo by under12parsecs
photo by under12parsecs
photo by Bonnie G 2 photo by Bonnie G 2
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Vicki in CT photo by Vicki in CT
Ready In:




  • 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.

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  1. under12parsecs
    This. Is. Wonderful! The carmelized onions with the potatoes and Swiss cheese is nothing short of spectacular. The touch balsamic in the onions is inspired. I added a touch of dijon to the eggs and added a bit of cheddar to the Swiss. Perfect!
  2. Bonnie G #2
    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
  3. adopt a greyhound
    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.
  4. bluemoon downunder
    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.
  5. Dreamer in Ontario
    This is our new favourite frittata. Even though I love rosemary, DD doesn't so I left it out. The carmelized onions with balsamic vinegar make this dish rise above all the others. Made for Please Review My Recipe Tag.



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