Best 13 Potato Onion Frittata Recipes

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Potato onion frittata is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with simple ingredients like eggs, potatoes, and onions, this classic Italian dish is a great way to use up leftover ingredients. Frittata can be customized with a variety of fillings, making it a perfect option for any occasion. Whether you're looking for a quick and easy meal or a hearty and satisfying dish, potato onion frittata is sure to please.

Here are our top 13 tried and tested recipes!

SPANISH-STYLE POTATO AND ONION FRITTATA



Spanish-Style Potato and Onion Frittata image

Spain has one of my favorite omelets made from potatoes, cheese and onions called a "tortilla." Not to be confused with a Mexican tortilla, a Spanish tortilla is like the perfect mash-up of a baked potato and scrambled eggs. The Spanish serve it like an appetizer, but I love making it into an omelet. The key is to season every layer with salt and pepper at each stage. Small yellow potatoes are a bit more work to peel and dice, but they're sweeter than larger russet potatoes.

Provided by Jet Tila

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

6 large eggs
Kosher salt and freshly ground pepper
1/2 cup (50 grams) grated Parmesan, divided
1 pound (454 grams) yellow potatoes, peeled and cut into small dice
4 tablespoons (60 milliliters) extra virgin olive oil, divided, plus more for garnish
2 tablespoons (28 grams) unsalted butter
1 medium yellow onion, finely chopped
1/4 cup (30 grams) shredded mozzarella or other melting cheese
Sour cream, for serving (optional)

Steps:

  • Preheat the oven in broiler mode and place a rack 10 to 12 inches (25 to 30.5 centimeters) below the heating element.
  • Beat the eggs in a bowl and add 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 cup (25 grams) of the Parmesan cheese.
  • Place the peeled and diced potatoes in a microwave-safe bowl, then toss with 2 tablespoons (30 milliliters) of the olive oil and season with 1/4 teaspoon salt. Cover tightly with plastic wrap and microwave on high for 6 to 9 minutes total, or until fork tender.
  • Meanwhile, heat the remaining 2 tablespoons (30 milliliters) of olive oil and the butter over medium heat in a heavy 10-inch (25-centimeter) omelet pan. Add the onion and a generous pinch of salt. Cook, stirring, until tender but not browned, about 5 minutes. Add the potatoes to the pan and toss gently so that the potatoes don't break apart. Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Pour the reserved egg mixture into the pan over the potatoes and onions. Shake the pan gently while you lift the edges of the frittata; repeat until the eggs start to set, 2 to 3 minutes. Turn the stove to low and sprinkle the mozzarella and remaining 1/4 cup (25 grams) of Parmesan over the top of the frittata.
  • Once the frittata is mostly set, place the pan under the broiler for a minute or two to lightly brown the cheese. Remove from the heat and let the tortilla rest for at least 5 minutes. Cut into wedges and serve with some sour cream, if desired.

ASPARAGUS, POTATO, AND ONION FRITTATA



Asparagus, Potato, and Onion Frittata image

I had some asparagus and ham to use so I came up with this combination for lunch today!

Provided by ANGELAANDJAKERS

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
2 potatoes, shredded
¼ cup chopped onion
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 pound asparagus, trimmed and cut into 2-inch pieces
1 cup diced ham
6 eggs
1 tablespoon milk
½ cup shredded mozzarella cheese
½ cup shredded white Cheddar cheese
1 tablespoon chopped fresh basil

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Heat the olive oil in a large skillet over medium heat; cook and stir the shredded potato and onion in the hot oil until the potatoes begin to brown, about 5 minutes.. Season with salt and pepper. Add the asparagus and ham and continue cooking until the asparagus is tender, another 5 to 7 minutes; transfer to the prepared baking dish. Whisk the eggs and milk together in a small bowl; pour evenly over the dish. Scatter the mozzarella and white Cheddar cheeses over the top of the potato mixture.
  • Bake in the preheated oven until set in the middle, 20 to 25 minutes. Garnish with the basil to serve.

Nutrition Facts : Calories 281.2 calories, Carbohydrate 17.7 g, Cholesterol 213.3 mg, Fat 16.3 g, Fiber 3.3 g, Protein 17.3 g, SaturatedFat 5.8 g, Sodium 639.1 mg, Sugar 2.8 g

POTATO AND ONION FRITTATA



Potato and Onion Frittata image

This dish is based on the classic omelet of Spain, tortilla española. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index. Waxier potatoes also have a better texture when steamed instead of fried.

Provided by Martha Rose Shulman

Categories     easy, lunch, weekday, appetizer, side dish

Time 8m

Yield Serves 10 as a tapa

Number Of Ingredients 6

1 pound boiling potatoes, peeled if desired and cut in small dice (1/2 to 3/4 inch)
2 tablespoons extra virgin olive oil
1 medium yellow or red onion, finely chopped
Salt
freshly ground pepper to taste (about 3/4 teaspoon)
6 large eggs

Steps:

  • Steam the potatoes until tender, about eight minutes, and set aside.
  • Meanwhile, heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet, and add the onions and a generous pinch of salt. Cook, stirring, until tender but not browned, about five minutes. Add the potatoes to the pan, and toss together gently so that the potatoes don't break apart. Season generously with salt and pepper. Remove from the heat.
  • Beat the eggs in a bowl, and add 1/2 teaspoon salt and a generous amount of freshly ground pepper. Stir in the potatoes and onions.
  • Return the pan to the stove, and heat the remaining olive oil over medium-high heat. Drizzle in a drop of egg; when it sizzles and cooks at once, scrape the eggs and vegetables back into the pan. Shake the pan gently while you lift the edges of the frittata, and tilt the pan to let egg run underneath and set. When the bottom of the frittata has set, turn the heat to low and cover the pan. Cook gently for 10 minutes. Meanwhile, heat the broiler.
  • Uncover the pan, and slide under the broiler for a minute or two (watch closely) to set the top. Remove from the heat. Let the tortilla set in the pan for a few minutes, then slide out onto a serving plate. Allow to cool to room temperature, and cut into small diamonds to serve as hors d'oeuvres.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 211 milligrams, Sugar 1 gram, TransFat 0 grams

POTATO-ONION FRITTATA



Potato-Onion Frittata image

This substantial frittata is an all-in-one breakfast that includes eggs, potatoes, and sharp cheddar cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

1 pound (about 8) small new potatoes
3 tablespoons extra-virgin olive oil
2 small onions (about 1 pound), thinly sliced
Coarse salt and freshly ground pepper
1 ounce sharp white cheddar cheese, grated (1/2 cup)
10 large eggs, whisked
1/2 cup sour cream

Steps:

  • Place potatoes in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer until tender when pierced with a sharp knife, 10 to 12 minutes. Drain; let cool. Peel, and cut into 1/4-inch-thick slices.
  • Preheat oven to 400 degrees. Heat oil in an ovenproof 10-inch nonstick skillet over medium-high heat. Cook onions until just translucent, about 2 minutes. Add potatoes, and cook, stirring occasionally, until onions and potatoes are golden brown, 4 to 5 minutes. Season with salt and pepper.
  • Mix together cheddar and eggs. Season with salt and pepper. Reduce heat to medium. Pour egg mixture into skillet. Dollop with sour cream, and swirl into egg mixture using the tip of a knife. Cook until edge is set, about 2 minutes. Carefully transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert frittata onto a plate. Let cool slightly. Serve warm.

POTATO AND ONION FRITTATA



Potato and Onion Frittata image

A frittata can be served at any temperature; warm, room temperature or even cold. This makes an ideal do-ahead dish for almost any occasion. From wanigan.com

Provided by FrVanilla

Categories     Breakfast

Time 11m

Yield 8 serving(s)

Number Of Ingredients 10

4 medium red potatoes
8 large eggs
3 tablespoons parmesan cheese, grated
2 tablespoons fresh parsley or 2 tablespoons basil, chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons olive oil
1 medium onion, halved and thinly sliced
1 garlic clove, minced
1 tablespoon butter

Steps:

  • Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes. Drain potatoes and let cool. Peel and cut into 1/4-inch-thick slices.
  • Meanwhile, in large bowl, whisk eggs until frothy. Add cheese, parsley, salt and pepper, and whisk until blended.
  • Preheat oven to 350°F In large ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes. Add garlic and cook, stirring often, 1 minute. Add butter and reduce heat to medium-low. Add potatoes and mix. Slowly pour eggs into pan; do not stir. Cook, undisturbed, 2 minutes.
  • Transfer skillet to oven and bake until eggs are cooked through, 15 to 18 minutes. Remove from oven and let sit 2 minutes, then loosen with spatula and slide onto serving plate. Let cool 5 minutes before slicing.

KALE, SWEET POTATO, AND ONION FRITTATA RECIPE BY TASTY



Kale, Sweet Potato, and Onion Frittata Recipe by Tasty image

Here's what you need: large egg whites, large egg yolk, small sweet potato, water, small yellow onion, extra virgin olive oil, kosher salt, ground pepper, kale leaves, blood orange

Provided by Tasty

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 10

7 large egg whites
large egg yolk
1 small sweet potato, cut in ½-inch (1 cm) cubes
1 cup water
1 small yellow onion, roughly chopped
2 teaspoons extra virgin olive oil
kosher salt, to taste
ground pepper, to taste
2 cups kale leaves, chopped, ribs and stems removed
½ blood orange, or ½ a small navel orange

Steps:

  • Preheat the oven to 450°F (230°C).
  • In a large bowl, beat the egg whites with an electric hand mixer until soft peaks form.
  • Add the egg yolks and gently fold with a rubber spatula until incorporated. Refrigerate while you cook the vegetables.
  • In a large, nonstick, oven-safe skillet, combine the sweet potato and water. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, until the water has evaporated and the sweet potato is soft on the outside, about 8 minutes.
  • Add the onion, olive oil, salt, and pepper. Increase the heat to medium and cook, stirring often, until the onion starts to soften, about 1 minute.
  • Add the chopped kale and cook, stirring often, until the kale is wilted and dark green, about 2 minutes more.
  • Spread the vegetables evenly over the bottom of the skillet, then pour the egg mixture on top and spread in an even layer.
  • Transfer the pan to the oven and bake until the frittata is puffed, cooked through, and very lightly browned on top, 5-6 minutes.
  • Let the frittata cool in the skillet for 5 minutes, then flip it onto a cutting board and cut in half.
  • Cut the frittata into wedges, then serve with orange slices. Let any leftovers cool completely, then store in an airtight container in the refrigerator.
  • Enjoy!

Nutrition Facts : Calories 642 calories, Carbohydrate 64 grams, Fat 27 grams, Fiber 14 grams, Protein 39 grams, Sugar 24 grams

POTATO & RED ONION FRITTATA



Potato & Red Onion Frittata image

Frittata is an Italian classic perfect for any meal of the day, even a special-occasion brunch. Here, market-fresh red onions and potatoes take center stage. -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 4 servings.

Number Of Ingredients 10

1 large red onion, chopped
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
4 tablespoons butter, divided
1 garlic clove, minced
1/2 pound red potatoes (about 5 small), thinly sliced
6 eggs, lightly beaten
1/3 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Gruyere or Swiss cheese

Steps:

  • In a 10-in. ovenproof skillet, saute onion and rosemary in 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside. In the same skillet, cook potatoes in 2 tablespoons butter until tender and golden brown. Remove and keep warm., In a large bowl, whisk the eggs, milk, salt and pepper. Stir in cheese and onion mixture. Melt remaining butter in the skillet; tilt pan to evenly coat. Add egg mixture. Bake at 350° for 8-10 minutes or until nearly set., Top with potatoes; bake for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts : Calories 326 calories, Fat 23g fat (12g saturated fat), Cholesterol 361mg cholesterol, Sodium 531mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

KALE, POTATO, AND ONION FRITTATA



Kale, Potato, and Onion Frittata image

Provided by Georgia Downard

Categories     Egg     Onion     Potato     Brunch     Dinner     Lunch     Kale     Healthy     Self     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Vegetable oil cooking spray
1 yellow or white onion, sliced
1 pound kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
2 cloves garlic, chopped
2 cups boiled diced potatoes
2 whole eggs
2 egg whites
1/2 teaspoon paprika (preferably smoked)

Steps:

  • Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.

POTATO AND ONION FRITTATA



Potato and Onion Frittata image

This is a quick and easy supper. Using egg whites only will make the texture of the frittata more rubbery.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Number Of Ingredients 8

2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 (8 ounces) baking potato, peeled and thinly sliced
1/2 teaspoon dried rosemary, crumbled
Coarse salt and ground pepper
5 large eggs
5 large egg whites
1/2 cup whole flat-leaf parsley leaves

Steps:

  • In a medium (10-inch) nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine.
  • Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.
  • Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet.
  • Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes.
  • Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.

Nutrition Facts : Calories 238 g, Fat 13 g, Protein 14 g

SAVORY ONION, POTATO AND BLUE CHEESE FRITTATA



Savory Onion, Potato and Blue Cheese Frittata image

To save time, I have made this recipe using sauteed diced hash browns in place of potatoes. This frittata is really good!

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
2 tablespoons butter (can use more)
3 medium onions, thinly slices
8 large eggs
3/4 cup whipping cream
1 1/4 cups cooked potatoes (diced into about 1/2-inch cubes)
1/2 cup crumbled blue cheese (can use lass)
1 tablespoon fresh thyme
salt and pepper

Steps:

  • Heat the oil with butter in a large frypan over medium-low heat.
  • Add in the onion slices; saute for about 10-15 minutes or until lightly browned and caramalized, then season with salt and pepper (leave in the skillet).
  • Sprinkle the cooked potato cubes over the onions and sprinkle with black pepper.
  • In a bowl whisk the eggs and whipping cream together with salt and pepper; pour over the onions and potatoes.
  • Sprinkle with blue cheese and thyme leaves.
  • Cook covered for about 6 minutes or until almost set.
  • Place under the broiler for about 1 minute.
  • Delicious!

Nutrition Facts : Calories 507.2, Fat 40.2, SaturatedFat 20.7, Cholesterol 461.1, Sodium 451.2, Carbohydrate 18.4, Fiber 2.5, Sugar 4.4, Protein 19

POTATO-ONION FRITTATA



Potato-Onion Frittata image

Provided by Moira Hodgson

Categories     easy, lunch, main course, side dish

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 6

6 red-skinned new potatoes
1 small red onion
3 tablespoons olive oil
8 eggs
Coarse salt and freshly ground pepper to taste
2 tablespoons Italian parsley, chopped

Steps:

  • Preheat broiler. Dice the potatoes and chop the onion. In a large skillet (cast iron if available) gently saute the potatoes and the onion in the olive oil until lightly brown.
  • Break the eggs into a large bowl and beat with the salt and pepper. Turn the heat up under the skillet and pour in the mixture. Cook until set. Place under broiler until browned and bubbling. Turn out onto a heated platter or serve from the skillet. Sprinkle with parsley before serving.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 378 milligrams, Sugar 1 gram, TransFat 0 grams

ROSEMARY POTATO & CARAMELIZED ONION FRITTATA WITH GORGONZOLA



ROSEMARY POTATO & CARAMELIZED ONION FRITTATA WITH GORGONZOLA image

Categories     Condiment/Spread     Cheese

Yield 6

Number Of Ingredients 15

Caramelized Onions:
2 tablespoons butter, unsalted
2 large yellow onions, cut 1/8 inch thick
1/4 teaspoon salt
1 dash freshly ground black pepper
10 large eggs
2 tablespoons balsamic vinegar
1 teaspoon granulated sugar
Frittata:
5 medium red potatoes, unpeeled
2 tablespoons olive oil
1 teaspoon salt, divided
3/8 teaspoon freshly ground black pepper divided
2 teaspoons fresh Misty Hills Rosemary
2 ounces Gorgonzola cheese, crumbled

Steps:

  • Caramelized Onions; In a medium nonstick skillet, melt the butter over medium heat. Add the onions, salt and the 1/8 teaspoon pepper. Cook, stirring to avoid sorching, until the onions are very soft and deep golden brown about 12-15 minutes. Stir in vinegar and sugar then cook until the vinegar is reduced to a glaze, about 1 minute. Keep the onions warm Frittata; Boil potatoes in salted water for 10 minutes. Drain and rinse under cold water until cool enough to handle. Cut into 1/2 inch thick slices and then chop coarsely. In a 9 to 10 inch nonstick ovenproof skillet, heat the oil over medium heat, add the potatoes 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook uncovered, turning the potatoes occasionally, until they are browned and tender, 12 to 15 minutes. Spread the potatoes as evenly as possible in the 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 and remaining 1/2 teaspoons salt and 1/4 teaspoon pepper until well combined. Pour over the potatoesand 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 the Gorgonzola. Broil until the frittata is puffed and the top is set 1 minute

POTATO, ONION & EGG OMELET (FRITTATA)



Potato, Onion & Egg Omelet (Frittata) image

My mom made these quite often because they were cheap, quick and had a protein, veggie, and starch, and because we kids loved them smothered with ketchup. Today they are known as frittatas but no matter what they're called, I call them Yummy!

Provided by Donna Graffagnino

Categories     Other Breakfast

Time 1h

Number Of Ingredients 6

1/2 stick butter
6 medium potatoes, peeled and thinly sliced or diced
1 medium onions, halved and sliced thin
8-9 eggs, beaten
crumbled bacon (optional)
1 tsp each salt & black pepper

Steps:

  • 1. In large deep skillet, saute onions for about 5 minutes.
  • 2. Add sliced or diced potatoes and continue to saute until potatoes are nearly tender.until tender and opaque.
  • 3. Add salt and pepper to beaten eggs and pour over potatoes & onion mixture. If desired add crumbled bacon. Stir gently and swirl the pan so that the uncooked egg gets around all the sides, poke a few holes in the potato mixture to let the egg mixture reach to the bottom of the skillet. Don't overstir.
  • 4. Cover, and reduce heat to lowest setting. Let cook until egg is almost completely set. Remove from heat and cover again - let sit for about 5 minutes. Egg mixture should be firm.
  • 5. Slice into wedges and serve while warm. Add additional salt & pepper if needed.
  • 6. OPTIONS: Add any ingredient that you like such as sliced bell pepper, sliced mushrooms, diced ham, top with grated cheddar cheese, etc. NOTES: My husband prefers his topped with butter, I like mine just the way I did as a kid, smothered in ketchup!
  • 7. NOW, here's where this simple recipe can get amazing. Add grated cheese (your choice) to the top of the omelet after the eggs begin to set. Add your favorite salsa or picante sauce to the top just before the eggs are set, cover and heat through. Add crumbled bacon to the egg mixture and use 3 T reserved bacon grease, instead of margarine to saute the potatoes and onions. Use your imagination and add ingredients you enjoy. Here are other delicious toppings that I've used and added into the scrambled eggs or before the omelet is finished - use individually or together: Fresh Herbs - chives, rosemary, tarragon, basil, dill, fennel, sage, parsley or cilantro, sliced green onion, diced bell pepper - add along with potatoes and sliced onions, diced or sliced tomatoes, breakfast sausage -browned - and drained, chorizo, andouille, ham chunks, crumbled bacon, sliced mushrooms

Tips:

  • Use a good quality non-stick skillet to prevent the frittata from sticking.
  • Make sure the potatoes are cooked through before adding them to the frittata.
  • Don't overcook the frittata, or it will become dry and tough.
  • Serve the frittata warm or at room temperature.
  • Garnish the frittata with fresh herbs, such as chives, parsley, or basil, before serving.

Conclusion:

The potato onion frittata is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It is also a great way to use up leftover potatoes and onions. With its simple ingredients and easy-to-follow instructions, this frittata is a perfect recipe for cooks of all skill levels. So next time you're looking for a quick and easy meal, give this potato onion frittata a try – you won't be disappointed!

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