Aug 1, 2011

Balsamic Onion & Potato Frittata

Balsamic Onion & Potato Fritatta

This is my new addiction. Potatoes and onion are already two of my favorite things in the world, but when you pair them with egg, spices and some balsamic? Bellisimo!

This is the basic, bare-naked, version. You can take it any direction you like. Feel like adding roasted bell peppers? Go for it. Need green in your life? Throw in a few spring onions. Use different herbs. Make it your own.

I promise you it will all taste good. I happen to prefer this one—frittata with pure flavors, stripped from pretenses. Pair it with a juicy, grilled steak and you’ll understand what I mean.

 

Ingredients:

1 pound potatoes
2 large onions
1 garlic clove
4 large eggs
1 1/2 tbsp balsamic
1 dsp brown sugar
1/2 tsp salt
black pepper
1/4 tsp paprika powder
1/8 tsp cayenne pepper
1 tsp dried parsley
3 tbsp olive oil

 

Directions:

Peel and slice the potatoes in 1/4 to 1/2″ slices.
Balsamic Onion & Potato Fritatta

Parboil them for about 5 minutes in salted water. Until fork tender.
Balsamic Onion & Potato Fritatta

Slice the onions and cook them in 2 tbsp olive oil, over low heat, for about 10 minutes.
Balsamic Onion & Potato Fritatta

I only happened to have 4 medium/smaller eggs while I really needed large eggs. Was still very tasty but less egg-ey than it was supposed to be. It happens.

Mix the eggs with the paprika, cayenne, salt, pepper and parsley. Grate the garlic clove in there as well.
Balsamic Onion & Potato Fritatta

After 10 minutes you add the balsamic. Mine was a basic Bertolli bottle.
Balsamic Onion & Potato Fritatta

Add the brown sugar (1dsp or 1/2 tbsp) and give the onions 2 more minutes. Remove them from the pan.
Balsamic Onion & Potato Fritatta

Add 1 more tbsp oil to the pan and add the potato slices. Top them with the onions.
Balsamic Onion & Potato Fritatta

Pour the egg mixture all over the dish.
Balsamic Onion & Potato Fritatta

You can lower the temperature and cook the frittata on the stove for about 15 to 20 minutes. I used my oven and baked it at 375˚F (175˚C) for 15 minutes. But that’s easy to say since we’re not in the middle of a giant heat wave. You can also cook this on your BBQ!

Whatever cooking method you’ll choose, this is how it will come out. Sprinkle the frittata with a royal amount of parsley.
Balsamic Onion & Potato Fritatta

One more for the road. Couldn’t choose. What a looker, eh?
Balsamic Onion & Potato Fritatta

Balsamic Onion & Potato Frittata
Ingredients
    1 pound potatoes
    2 large onions
    1 garlic clove
    4 large eggs
    1 1/2 tbsp balsamic
    1 dsp brown sugar
    1/2 tsp salt
    black pepper
    1/4 tsp paprika powder
    1/8 tsp cayenne pepper
    1 tsp dried parsley
    3 tbsp olive oil
Directions
    Peel and slice the potatoes in 1/4 to 1/2″ slices. Parboil them for about 5 minutes in salted water. Until fork tender.

    Slice the onions and cook them in 2 tbsp olive oil, over low heat, for about 10 minutes. Mix the eggs with the paprika, cayenne, salt, pepper and parsley. Grate the garlic clove in there as well.

    After 10 minutes you add the balsamic and sugar. Give it two more minutes until the sugar has been dissolved. Remove the onions from the pan.

    Add 1 more tbsp oil to the pan and add the potato slices. Top them with the onions and pour the egg mixture all over.

    You can lower the temperature and cook the frittata on the stove for about 15 to 20 minutes. I used my oven and baked it at 375˚F (175˚C) for 15 minutes. But that’s easy to say since we’re not in the middle of a giant heat wave. You can also cook this on your BBQ!
Meal type: side dish, bbq
Servings: 4
Copyright: © kayotickitchen.com

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    15 Comments »

    1. 1

      I know what I want for dinner tomorrow – looks yummy!

      Indrė on Aug 1, 2011 @ 11:59 am Reply
    2. 2

      Fantastic…potatoes are an all time favourite !

      Arch on Aug 1, 2011 @ 3:30 pm Reply
    3. 3

      I have some Vidalia onions, so I think I can skip the sugar. This looks delicious!

      Judy@Savoring Today on Aug 1, 2011 @ 3:38 pm Reply
    4. 4

      I guess I have to buy some potatoes…
      It looks great!

      Olga on Aug 1, 2011 @ 4:06 pm Reply
    5. 5

      This looks phenomenal!

      Maria on Aug 1, 2011 @ 4:12 pm Reply
    6. 6

      Tried this out for the first time. Delicious! I didn’t have any type of vinegar so I substituted that with the same proportion of lemon juice. I am not fond of eggs but this is will be an exception.

      Dina on Aug 1, 2011 @ 11:14 pm Reply
    7. 7

      Kay this looks sooo good!!!
      will give it a go certainly!!

      My site has some egg dishes that you may want to have a look
      esp.
      Eggs on Savoury Tomatoes: http://myfoodandrecipies.blogspot.com/p/chicken-dishes.html
      Do try it and let me know!
      Cheers
      Aban

      Aban on Aug 2, 2011 @ 12:43 am Reply
    8. 8

      I lived in the Netherlands for 4 years and did not stumble upon your site until I moved back to the US.  I am enjoying your comments about NL life immensely as I miss it so very much.  I am also loving your recipes.  I am going to try this one tonight.  Thanks!

      Laura on Aug 3, 2011 @ 8:57 pm Reply
    9. 9

      I LOOOOVE everything about this post. Egg, potatoes and I wear friendship bracelets.

      Bev Weidner on Aug 3, 2011 @ 10:04 pm Reply
    10. 10

      That is one nice looking frittata and those balsamic onions sound amazing!

      Kevin (Closet Cooking) on Aug 10, 2011 @ 3:46 am Reply
    11. 11

      Oooo just stumbled onto this! Going on next week’s menu for sure! I adore balsamic vinegar; if I wasn’t out I’d make it THIS week! ha!
      Also I noticed your brown sugar is darker thank mine. Is that a ‘Netherlands thing’, or are you using dark brown sugar instead of the more common light brown?
       

      Trish-in-MO on Aug 23, 2011 @ 2:24 pm Reply
      1. We have light brown and dark brown sugar here. The difference lies in the amount of molasses they add to it.

        Kay on Aug 23, 2011 @ 2:30 pm Reply
    12. 12

      I made this tonight and it was just delicious! I couldn’t believe it but it looked just like your photo – even to the chopped fresh parsley!

      Stephanie (New Zealand) on Apr 12, 2012 @ 11:49 am Reply
    13. 13

      This was my first attempt at making a frittata, and it worked beautifully.  Thanks for the great recipe!

      mike on Nov 20, 2012 @ 12:04 am Reply
    14. 14

      Great recipe! I had a recipe quite like to this, and I couldn’t find it anywhere, so it was so nice to find something similar that was just as yummy.
      (Note, though, 375F isn’t 175C! :) It’s around 190C.)

      Susanna on May 28, 2013 @ 11:08 pm Reply

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