Food & Cooking Recipes Breakfast & Brunch Recipes Potato-Onion Frittata 3.2 (137) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 17, 2018 Rate PRINT Share Close Servings: 12 This substantial frittata is an all-in-one breakfast that includes eggs, potatoes, and sharp cheddar cheese. Ingredients 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 (½ cup) 10 large eggs, whisked ½ cup sour cream Directions 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. Originally appeared: Martha Stewart Living, February 2010 Rate It PRINT