Ingredients

The following ingredients have 5 Servings
  • 1/2 lb potato*
  • 2 tbsp olive oil
  • salt
  • dusting of paprika (optional (about 1/4 tsp))
  • 2 scallions (sliced)
  • 4 oz freshly grated cheddar cheese
  • 8 large eggs
  • 2 tbsp heavy cream

Instruction

  • Preheat the oven to 375F.
  • Using a mandolin, slice the potatoes thinly (no need to peel the potatoes, unless you want to).
  • Add the olive oil to an ovenproof 12-inch nonstick skillet that has a lid available, then layer the sliced potatoes in a single even layer.
  • Season the potatoes with a pinch of salt (about 1/4 tsp), and a light dusting of paprika, if using.
  • Place the pan over medium heat, and cover with a lid. Cook for about 8 minutes** until the potatoes are fork tender.
  • In the meantime, whisk the scallions, cheddar, eggs, cream, and 1/4 tsp salt in a large bowl, until combined and a little frothy on top.
  • Once the potatoes are cooked, pour over the egg mixture. 
  • Place the skillet into the oven and bake for 15-18 minutes until the frittata is cooked through. You’ll know it’s done when there’s no visible liquidy egg on top when the pan is jiggled.
  • Cut into slices and enjoy!