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Potato, Red Onion and Goat Cheese Frittata

Prep Time:

20 minutes

Cook Time:






About the Recipe


New (red) Potatoes (6-8 small, 4-5 medium) in 1.5" cubes

1 tablespoon olive oil

1 red onion, peeled and cut into 1" wedges (or cubes)

1-2 cloves garlic chopped

12-15 basil leaves slivered

6 eggs, lightly beaten

4-6 oz. goat cheese broken into 1/2" chunks

salt and pepper to taste


Bring a medium pot 2/3 full of water to boil, add salt and potatoes and cook until just tender, 18-20 mins. Drain potatoes, cool, 12-15 mins, and cut into 1" cubes. 

Preheat oven to 375 deg. F. 

In a 10" oven proof pan over medium-high heat, warm olive oil. Add onion and sauté, stirring occasionally unitl tender, 5-6 mins. Add potatoes, garlic and basil, sauté, stirring occasionally, 1-2 mins more. Add beaten eggs, salt , pepper, and goat cheese and stir until just mixed. 

Transfer pan to preheated oven and bake until frittata is set, 18-22 mins. Serves 4.

*good to know-

  1. stack basil leaves and roll up from one end to the other. Slice across the entire roll in slivers to chiffonade.

  2. I add a quick squirt of cold water (from the fridge dispenser) to the eggs, ála omlette style.

  3. You could substitue egg whites for a couple of the eggs.

  4. I keep the pan on the stove for a couple minutes to set the bottom and edges of the pan before transferring to oven.

  5. This smells ridiculously great when you add the garlic and basil to the pan!

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