Oven-Baked Roasted Potato Frittata Recipe
A delicious baked frittata recipe loaded with roasted chive potatoes, corn, and freshly grated parmesan.
Ingredients
- 5 small russet potatoes chopped into 1/4 - 1/2 inch cubes
- olive oil as needed
- 2 tbsp fresh chives finely chopped
- 1 cup sweet corn frozen
- 1 small yellow onion finely chopped
- 6 large eggs
- 1/2 cup milk
- 1 cup parmesan reggiano finely grated
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Add cubed potatoes, a good drizzle of olive oil, chives, and a generous pinch of salt and pepper. Toss to coat and bake for 35-45 minutes (giving them a flip once or twice) until crispy and brown.
- Meanwhile, sauté chopped onions over medium heat for 5 minutes, just until tender and translucent—not browned. Set aside.
- In a large mixing bowl, beat eggs with milk, parmesan (reserving a couple tbsps for the top), onion, salt and pepper. Stir in potatoes and corn, and pour into a hot 10 inch oven-safe pan that has been well-coated with olive oil—make sure to give the pan a good oil brushing, up the sides as well. Sprinkle top with reserved parm.
- Cook the frittata for 5-8 minutes on medium heat, until the sides are well set—pop into a 350-degree oven and bake for 8-10 minutes until fully cooked. Broil for a minute or two, just until the parm bubbles and is slightly golden. Enjoy!
Notes
A silicon spatula comes in handy here. Use it to check if the sides are set before popping the frittata into the oven. Go around the edge of the pan to see if the egg is firm and lifts away.
A spatula will also help to slide the frittata onto a plate for serving.
No need to heat the corn in advance, toss it in directly from the freezer (unless you're using fresh corn on the cob, in which case, make sure to cook the corn before using).
A spatula will also help to slide the frittata onto a plate for serving.
No need to heat the corn in advance, toss it in directly from the freezer (unless you're using fresh corn on the cob, in which case, make sure to cook the corn before using).