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Potato and Swiss Cheese Frittata: A Perfect Brunch Delight

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Ingredients

Adjust Servings:
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
5 medium baby yukon gold potatoes, unpeeled

Nutritional information

640.6
Calories
328 g
Calories From Fat
36.5 g
Total Fat
16.1 g
Saturated Fat
519.5 mg
Cholesterol
1012.2 mg
Sodium
46.9 g
Carbs
4.4 g
Dietary Fiber
7.9 g
Sugars
31.3 g
Protein
291g
Serving Size

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Potato and Swiss Cheese Frittata: A Perfect Brunch Delight

Features:
    Cuisine:

    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

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.,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


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    Position the Broiler Rack About 6 Inches from the Source of Heat and Preheat the Broiler.

    5
    Done

    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,.

    6
    Done

    Approximately 1 Minute.

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    Stephen Anderson

    Dessert diva known for crafting elegant and delightful sweet treats.

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