This potato frittata recipe is really delicious. Feel free to add roasted vegetables, peppers, sausage, or whatever ingredients you prefer. They all make delicious combinations! This is best served at room temperature, which will allow you to prepare for your guests in advance. This recipe can either be made in a skillet or baked individually in a greased muffin pan.
4 Tbsp. Extra Virgin Olive Oil & 2 Tbsp. Butter
1 Large White Onion, Diced
2 lb. Potatoes, Cubed Small (Preferably Yukon Gold)
Salt & Pepper to taste
2 Tbsp. Chopped Rosemary
8 Large Eggs, Beaten, ½ Cup Parmesan Cheese, Grated & 1 Cup Whole Milk
¼ Cup Fresh Parsley, Chopped, 1 Tsp. Salt & 1 Tsp. Black Pepper
1 Cup Ricotta
Heat 2 Tbsp. of olive oil in a large skillet. Add the diced onion and sauté for approx. 5 minutes, until softened and slightly caramelized. Remove and set aside. Heat the remaining 2 Tbsp. of olive oil along with the 2 Tbsp. of butter, and add the cubed potatoes to the skillet. Sauté for approx. 10 minutes, stirring often, until golden brown. Place a lid on the skillet and continue cooking for 5 additional minutes. Season the potatoes with salt, pepper and fresh rosemary. When ready, remove the potatoes from the skillet and let cool. In a large mixing bowl, combine the beaten eggs, parmesan cheese, milk, chopped parsley, salt and pepper. Using a well greased muffin pan, place 1-2 Tbsp. of sautéed onions in the bottom of each cup. Place 1-2 Tbsp. of potatoes over the onions. Place 1 Tbsp. of ricotta cheese over the potatoes. Pour the egg mixture over the ricotta, until it reaches the top of each cup. Sprinkle additional parmesan cheese on top of mixture and place in a preheated 350 degree oven for approx. 20 minutes, until egg mixture has set. Let frittata cool for approx. 5 minutes before removing from pan and serving.