Cast Iron Potato Frittata with Onion and Wild Greens

This alpha-gal-friendly potato frittata is one of my favorite make-ahead meals. I usually eat a slice for lunch the day I make it with a salad, then keep the rest in the fridge for easy breakfasts or quick snacks during the week.

Thinly sliced Yukon Gold potatoes and onions cook slowly in olive oil before being folded into eggs and finished under the broiler. A handful of wild greens or herbs from the yard—nettles, chickweed, parsley, whatever’s growing—adds a little seasonal flavor.

It’s sturdy, satisfying, and very good cold from the fridge. I like mine with sriracha.

Ingredients

1 ½ pounds yellow potato aka Yukon Gold
10 eggs
1 large onion (yellow, red, whatever)
1 1/2 teaspoons salt
1 teaspoon smoked paprika
1 cup olive oil
Handful of something green (wild or fresh) from your yard like nettles, chickweed, the fresh tips from smilax, woodsorrel, parsley, or arugula.

Tools, etc.
10-inch cast iron pan
Whisk
Large bowl
Offset spatula
Slotted spoon

Instructions

1. Heat the oil

Warm your cast-iron pan over medium heat and add the olive oil.

2. Slice the potatoes

While the oil heats, slice the potatoes about ⅛ inch thick on a mandolin.

Using a mandolin requires a moment of focus and inner calm. It’s a thrilling tool.

Add the potatoes to the oil as you slice them.

3. Slice the onion

Slice the onion about ⅓ inch thick. You can use the mandolin, but I usually do this with a knife.

Add the onions to the pan with the potatoes.

4. Slowly cook the potatoes and onions

Let the mixture sit for a few minutes, then stir.

Repeat this process—sit, stir, sit, stir—so the potatoes cook gently without breaking apart too much.

After about 20 minutes, the potatoes should look pale, soft, and slightly translucent, with a little browning.

Add the smoked paprika and stir.

Some potatoes will break down a bit. That’s fine. You don’t fall apart too.

5. Prepare the eggs

While the potatoes cook, whisk the eggs and salt in a large bowl.

6. Combine eggs and potatoes

Using a slotted spoon, transfer the cooked potatoes and onions into the bowl with the eggs.

Yes, some egg will cook immediately when it touches the hot potatoes. It’s not a problem.

If you prefer things more orderly, you can let the potatoes cool in a colander for 5 minutes before adding them.

Turn off the heat under the pan.

7. Mix the filling

Scrape the flavorful bits from the pan into the bowl.

Fold everything together gently with a spatula. The eggs should lightly coat the potatoes so they don’t clump together.

8. Prepare the pan

Pour off the oil and save it for another dish.

Leave about 3 tablespoons in the pan—just enough to coat the bottom.

The surface should look like black ice on a winter pond.

Return the pan to medium heat.

9. Cook the frittata

Pour the egg and potato mixture back into the pan.

Scatter your greens on top, gently pushing them into the wet egg.

Lower the heat to medium-low and let the frittata cook slowly and undisturbed as it sets around the edges and moves toward the center.

Don’t rush it. No one wants a rubbery tortilla.

10. Finish under the broiler

Place the pan one rack below the broiler and broil on high until the top is set and lightly crisped.

11. Rest and flip

Remove the pan and run a knife or spatula around the edge to loosen the frittata.

Let it rest 7–10 minutes.

Place a plate over the pan and carefully flip the frittata out.

12. Serve

Let it cool to room temperature, then slice into 8 wedges.

Eat a slice for lunch the day you make it.
Keep the rest in the fridge for breakfasts, lunches, or post-gym snacks.

It’s also very good cold with sriracha.