Cheesy Potato Frittata

Description

• A thick, round, golden-brown frittata on a white plate, garnished with fresh green herbs on top.

• A knife is shown slicing into the side of the frittata, which has visible chunks of potato and melted cheese mixed throughout.

• The image is presented in a two-panel vertical layout with the “yummy” label in the upper right corner.

Ingredients

• 4 large potatoes, peeled and diced

• 6 large eggs

• 1 cup shredded cheddar or mozzarella cheese

• 1/2 cup milk or cream

• 1 medium onion, finely chopped

• 2 tbsp olive oil or butter

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and black pepper to taste

• Fresh chopped herbs (parsley or chives) for garnish

Instructions

1. Cook the Potatoes: Boil the diced potatoes in salted water for 8–10 minutes until tender, then drain. Alternatively, sauté them in a skillet with olive oil and chopped onions until golden and soft.

2. Mix the Eggs: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper. Stir in the cooked potatoes and half of the shredded cheese.

3. Cook the Frittata: Heat olive oil or butter in an oven-safe skillet over medium heat. Pour the egg and potato mixture into the skillet, cooking for 5 minutes until the edges start to set.

4. Bake: Transfer the skillet to a preheated oven at 190°C (375°F) and bake for 10–12 minutes, or until the center is fully set and golden. Sprinkle the remaining cheese on top during the last 2 minutes.

5. Garnish and Serve: Invert onto a white plate, garnish with fresh chopped herbs, slice, and serve warm.