asparagus and potato frittata
November 19, 2013 § 57 Comments
With only two breakfast posts on this blog (dutch baby! and finnish strawberry pancake) I decided to post some of our favorite weekend morning meals. I had asparagus in the refrigerator, however, as you can imagine just about any vegetable may be used. Keep in mind this recipe is for a very large frittata, enough to serve six people. Good choice if you are expecting guests for breakfast during the holidays…
- 3 russet potatoes, scrubbed and quartered
- 1 1/2 cups stock of your choice
- 1/4 cup olive oil
- 1 bundle of asparagus, trimmed and sliced into 1 inch length
- 1 small red onion, thinly sliced
- 8 large eggs
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
Place the potatoes and broth in a large ovenproof skillet. Bring to a boil and simmer for 10 minutes, until almost all of the stock has evaporated and the potatoes are tender.
Add olive oil, asparagus and onion to the potatoes and cook over medium heat for a couple of minutes, turning to to coat well with oil. Reduce the heat to medium-low and cover the pan, cook for 3 to 4 more minutes, or until the asparagus has become tender.
Turn on your broiler…
Beat eggs with half the parmesan, a little salt and pepper and pour it over the vegetables. Cover and cook over medium until the eggs stiffen on the bottom. Sprinkle remaining parmesan over frittata and place under the broiler. Keep an eye on it and remove when the top is golden and the eggs are set throughout, approximately 5 minutes.
Let cool slightly before slicing.
COTTAGE GROVE HOUSE 
That looks delicious my friend. I must add this to mom’s ‘must make’ lists on the fridge. THanks! XOXO – bacon
Thank you Bacon! :)
That is totally delicious….I’m planning a similar dish this evening without asparagus. I have a dish of pommes boulangere left over from yesterday…I’m going to heat them through in the oven, grate some parmesan over them and pour on some beaten eggs. Nice post:)
Oh my goodness. This is wonderful. I have grown to love parmesan, eggs and potatoes. I just looked up pommes boulangere. I am smitten with the idea of preparing it. Brilliant.
This looks very delicious! reminds me of that potato onion spanish omelet. thanks for sharing!! :)
Certainly! I am a fan of omelets, however, I don’t find myself preparing them as often as I used to. I have to admit I have only prepared frittata twice in my life and now I realize I have been missing out all of these years. What a wonderful dish to serve for breakfast for your guests.
Looks and sounds delicious, I will be making it for dinner. Thank you.
Hope you do Anna Banana! Make it for breakfast on Christmas morning! It’s so easy and you really feel like it must be a special occasion to have such a wonderful breakfast. Love ya!
This looks absolutely delicious! Wish I could have a slice right now ;)
Thank you Ada. :)
This is just lovely… I think you just planned my dinner Seana.. I have some asparagus in the fridge that needs to be used up tonight too!! :-)
While I was eating this for breakfast I realized it would be wonderful as dinner. And honestly…I don’t think I had another thing to eat the rest of the day because it was so filling. The leftovers were wonderful the next day. Potatoes are so filling…aren’t they? :)
That looks delicious. It is very like a Spanish omelette. You have to be pretty careful that it doesn’t burn on the top or the bottom, right? I’ve tried making a fritatta before that you flip and it was a little bit of a disaster.
I think it would be a disaster for me to try to flip this too. I was very careful in my cooking method. I really enjoyed being present while this was on the stovetop and under the broiler. It was wonderful. Not too dry, browned perfectly and pretty much a meal in a skillet!
Great idea for a Thanksgiving side!
Love breakfast ideas! Perfect for holiday gatherings like you say.
So true. I really love to host breakfast, however it always seems to be such a chore! My brain and body does not work the same in the morning as it does at night for a dinner party. It really is a completely different gathering….no wine…drinks…etc. :)
This is a great recipe. I love omelets for breakfast so now when I make potatoes and certain vegetables for dinner I make extra so I have leftovers.
Great idea to make more than needed. It never seems to work in our home. If there are any leftovers they are eaten before I can use them for the next meal. We all love leftovers for lunch. :)
Yum! This looks delicious Seana. Frittata with potato is an all time favourite here. It’s so versatile, there are an endless list of other ingredients it goes well with. I often intentionally steam more potatoes than needed at dinner time so we have extras for frittata the next day.
I wish I could be so organized. I thought this was a pretty neat method of cooking potatoes for the frittata. Boil them broth for 10 minutes, until it evaporates. It was wonderful! I realize how much I love frittata and will be making more for sure.
This reminds me of my Mom, asparagus frittata was made on special occasions, usually Easter, Christmas, my birthday (love it) Beautiful and delicious!!
Suzanne…anytime I am reminded of my mom it brings me such peace and comfort. There have been countless times since I have started this food blog where I have had vivid memories of my mom and her techniques and recipes. I realize how much food played a part of our family life as I was growing up. Memories are constantly surfacing I never thought of before. :)
Frittata. The one dish I never manage to cook. I am an idiot for ending up frying the potato and boiling an egg. You are inspiring me.
You are NOT an idiot for frying the potato and boiling an egg! :) I’m laughing my ass off thinking about your comment right now! Do make the frittata Conor.
yes. potatos in frittata are absolutely amazing.
this post totally drove home a point i make to my friends all the time: the beauty of frittata is how variable it is. i make my frittata completely different from yours, but i guarantee you yours is just as (if not, more) delicious. the ingredients you choose to include inform your own particular flavor.
i tend to always include chopped spring onions under my cheese (just before the broil) for that garden freshness. i might adopt your potatoes next time, though. ;)
Chopped spring onion…yes, I think you are dead on with that. Don’t you just love the smell of the spring onion as it is broiling? Hmmm. you make your frittata completely different? I’m interested. Do you have a post?
oh man, lightly seared spring onion is one of those aromas (second only in my opinion to maybe minced garlic and onions sauteing in high quality olive oil).
i do, in fact, have a frittata recipe on pmk. it isn’t my spring onion frittata, however. the one i have up is my bacon-broccoli frittata. both are excellent though. maybe i’ll post my spring onion one in the near future.
if you have some free time, check it out and throw me a suggestion or two. i would really appreciate it.
http://poormankitchen.wordpress.com/2013/10/23/hakuna-frittata/
Wow! This looks fantastic! You kept it under the broiler just long enough to get some color without burning it. I bet it was nice and moist inside, just how I like it. I always use either potatoes or leftover pasta in my frittatas. It’s just an omelet otherwise. ;)
left over pasta in your frittata? Ok. I am going to try that for sure. I can not think of anything else I would love to eat on a Saturday morning. This was actually the first time I used potato in my frittata and it was wonderful.
This looks so delicious! It reminds me of the potato/onion/egg tortilla that we ate so much in Spain. It will make a great simple dinner…
Potato/onion/egg tortilla sounds wonderful. Is the tortilla baked into the potato & egg? And yes, this is a great idea for dinner, not just breakfast. We certainly were “stuffed” all day after having a slice in the late morning.
I like how you used stock to boil the potatoes first. It is healthier than frying the potatoes until they are soft.
I know…the first time I read about boiling the potatoes in broth before using in the frittata I knew I had to make it. Fabulous.
Quick and healthy! Never tried a frittata, but this makes me want to.
Hey! Nice to hear from you Sarah. Thank you for visiting. Do make a frittata if you get a chance. :)
Yum Yum yummmmmmm,…a great tasty satisfying recipe, I see! 😀
Thank you Sophie.
Love a good frittata, and yours looks gorgeous. We have beautiful asparagus available here at the moment. Bought a white bunch yesterday! You’ve inspired me. And you’ve also reminded me of your lovely Dutch babies! Haven’t made them for a while. Better rectify that on the weekend.
I love white asparagus! Wondering what you will do with them. And yes, it has been awhile since I have made the dutch baby too. I too have to make it over the weekend.
Oh yum the flavors in this sound amazing!
Frittata is my absolute favourite go-to meal – and yours looks (no surprise) fantastic.
On another note altogether – I can’t understand why your posts do not show up in my reader… I only found this by chance. So odd.
I have the same issues Lindy! Days will go by and I’ll suddenly wonder why I haven’t seen a post from a favorite blogger. I’ll go to their site and sometimes 2 or 3 posts have been made and I never saw them in the reader. I have even “mysteriously” unfollowed blogs too! Weird. Nice to hear from you! :)
This would indeed be a lovely item to serve to house guests during the holidays.
Nothing better to start up a day than this veggies frittata!
btw, we used to called this a italian omelet or fritae in Indonesia
any idea how I lost you in my feed? Didn’t get notice of this post–the nerve 0-: haha. Glad I circled back to see if you’d put anything out. This is gorgeous and has my tummy rumbling. Now I’m off to find those Finnish pancakes :-)
I can not tell you how many times that has happened to me. I think it is a bug in WP. For some reason I keep “unfollowing” blogs! Thank you Liz for coming back around.
Love Asparagus. This Frittata looks so appetizing !
Thank you so much for visiting and your comment too! :)
You are very welcome (-:
Gosh I think this site is just wondful for us low budget cooks who spend an amazing amount of time on here. I used to give my husband……. Such a hard time for face booking. Keep up the great work fellow team
Thank you so much. Just took a look at your site and talk about wonderful, nice work! Look forward to keeping in touch. :)
Thank u for the complement!
Seana, I made this also – and again, a hit! Thank you!!! This is now my go to site for help in the kitchen and boy, do I need it :) I not only love the recipes, I think the photos are amazing and love the community. Thank you – I am once again regaining my kitchen confidence :)
This made my day! Thank you for your kind comment Didi and I am so glad to hear you are feeling better in the kitchen. I bet J is happy about it too! Here’s to 2014, a new year of cooking! :) Happy New Year…
I can imagine how delicious and wonderful smelling this frittata is. There is a very similar frittata Iranians make, the asparagus and the cheese. Basically, diced potatoes, onions and tomatoes, salt. pepper, maybe some turmeric and eggs. Yours of course is several notch better with the green vegetable and the bonus cheese! :P
Ooops, the sentence should read… Iranians make without the asparagus. Sorry.