Olive Potato Frittata Recipe

Name: Olive Potato Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 medium potatoes sliced; 1 medium onions cut into thin wedges; 2 cloves garlic minced; 1/2 teaspoon salt divided; 1/4 teaspoon black pepper; 8 large eggs; 2 tablespoons oregano snipped; 1/2 cup olives pitted, ripe, sliced; 1/4 cup provolone cheese

Servings: persons

2 tablespoons olive oil
2 medium potatoes sliced
1 medium onions cut into thin wedges
2 cloves garlic minced
1/2 teaspoon salt divided
1/4 teaspoon black pepper
8 large eggs
2 tablespoons oregano snipped
1/2 cup olives pitted, ripe, sliced
1/4 cup provolone cheese

1
In a 10 inch broiler-proof or regular skillet, heat oil.
2
Add potatoes, onion, garlic, 1/4 teaspoon of the salt, and the pepper.
3
Cover and cook over medium heat for 5 minutes.
4
Turn potato mixture with a spatula.
5
Cover and cook for 5 to 6 minutes more until potatoes are tender, turning mixture once more.
6
In a medium mixing bowl, beat together eggs, oregano, and the remaining salt.
7
Pour egg mixture over hot potato mixture.
8
Sprinkle with olives.
9
Cook over medium heat.
10
As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture to allow the uncooked portion to flow underneath.
11
Continue cooking and lifting edges until egg mixture is almost set (the surface will be moist).
12
Place the broiler-proof skillet under the broiler 4 to 5 inch from the heat.
13
Broil for 1 to 2 minutes or until top is set.
14
Sprinkle the top with finely shredded provolone or Parmesan cheese.
15
Serve immediately.
16
To serve, cut the frittata into wedges.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 medium potatoes sliced, 1 medium onions cut into thin wedges, 2 cloves garlic minced, and more.

Yes, Olive Potato Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Olive Potato Frittata

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