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Potato Frittata

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Potato Type: Russet
Cuisine: American
Prep Method: BakedPan Fried


Breakfast/BrunchSide DishMain Dish


Serves 6-8


  • Spicy Chive aioli
  • 1 cup mayonnaise
  • 2 chipotle peppers in sauce
  • 1/2 juice lemon
  • 2 T minced chives
  • Salt and pepper to taste

Potato Frittata

  • 1 large baking potato small diced
  • 8 eggs
  • 1 t kosher salt
  • 1/4 t black pepper
  • 1/3 cup heavy cream
  • 1/4 cup caramelized onions
  • 1 cup spinach
  • 1 tablespoon butter
  • 1 cup freshly shredded Parmesan cheese (reserve half to top frittata)
  • 2 tablespoons canola oil
  • Salt and pepper to taste


  1. Place all ingredients in a food processor, blend until well incorporated. Season to taste with salt and pepper.

Potato Frittata

  1. In a large-size bowl, whisk eggs, heavy cream, 1/2 Parmesan cheese, and salt and pepper: until well incorporated.
  2. In a 10” cast iron skillet add oil and bring to medium-high heat, pan-frying the potatoes until golden brown; about 8 to 10 mins.
  3. Add butter, caramelized onions, and spinach and sauté until spinach breaks down and wilts.
  4. Add egg custard to cast iron, and remove once egg begins to separate from the side of the pan.
  5. Place in a preheated 400°F oven, and back about 8 to 10 mins until frittata is baked.
  6. Remove from heat and add remaining Parmesan cheese on top of the frittata, place under broiler and broil until golden brown.
  7. Let frittata sit for 5 to 6 mins to cool down and set; slice and serve.
  8. Serve with spicy chive aioli and additional Parmesan cheese.


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Recipe By: Chef David Rose

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