Creamy Cheesy Potato Skillet Frittata

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Creamy Cheesy Potato Skillet Frittata

Ingredients

The Base:

  • 3-4 medium potatoes, peeled and sliced into thin rounds (about 3mm-5mm thick).

  • Oil for frying (vegetable or olive oil).

  • Salt and pepper to taste.

The Egg Mixture:

  • 4-5 large eggs.

  • 1/2 cup heavy cream (or whole milk for a lighter version).

  • 1/2 cup spring onions (scallions), finely chopped.

  • 1/4 cup red bell pepper, finely diced.

  • 1/2 tsp garlic powder (optional).

  • Salt and chili flakes to taste.

The Topping:

  • 1 cup shredded Mozzarella (or any melting cheese).

  • Fresh parsley or cilantro for garnish.

Instructions

  1. Crisp the Potatoes: Heat oil in a non-stick skillet over medium heat. Fry the potato slices in batches until they are golden brown and crispy on both sides. Drain on paper towels and season with a pinch of salt.

  2. Prepare the Pour: In a bowl, whisk together the eggs, cream, chopped spring onions, red peppers, and spices until well combined.

  3. Layer the Skillet: Arrange the fried potatoes back into the skillet in overlapping layers (as seen in the first image). Ensure the heat is on low.

  4. Add the Mixture: Slowly pour the egg and cream mixture over the potatoes. Use a spatula to gently nudge the potatoes so the liquid seeps between the layers. Cover the pan with a lid and cook for 5–7 minutes until the eggs are mostly set.

  5. The Cheesy Finish: Sprinkle a generous layer of mozzarella cheese over the top. Cover again for 2–3 minutes until the cheese is completely melted and bubbly.

  6. Garnish and Serve: Slide the frittata onto a plate, garnish with fresh herbs, and slice it into wedges.

Quick Tip for Success

Use a true non-stick pan. Since this dish is heavy on eggs and cheese, a well-seasoned or high-quality non-stick skillet is the difference between a beautiful wedge and a scrambled mess!

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