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Potato Crust Frittata

This potato crust frittata is next show-stopper addition to your lineup for brunch.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Potato Crust
  • 4-6 medium yellow potatoes, peeled
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp butter
Frittata
  • 12-16 eggs
  • 1 small jar of sun-dried tomato pesto about 6 oz
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh basil leaves chiffonade
  • 1 tsp salt
  • 1/2 tsp black pepper

Equipment

  • 1 Food processor with shredding disc
  • 1 10 inch cast iron skillet

Method
 

  1. Preheat the oven at 425℉.
Potato Crust
  1. Using the shredding disc on its largest setting in your food processor, feed the potatoes through the tube to shred them. Repeat until all the potatoes are shredded.
  2. In a bowl, add the shredded potatoes and rinse under cold water to remove the starch. Drain the potatoes with a sieve.
  3. With a cheese cloth, squeeze all the water out of the potatoes.
  4. In a dry bowl, add the potatoes, olive oil, salt, and pepper. Mix well.
  5. Preheat the cast iron skillet on medium heat for 2-3 minutes. Once preheated, melt the butter and spread to cover the bottom and the sides of the skillet. Cut the heat.
  6. Add the potatoes to the cast iron skillet. Using a wide measuring cup, spread the potatoes in an even layer to cover the bottom and the sides of the skillet.
  7. Put the cast iron skillet in the oven and cook the crust for 15-20 minutes, until golden brown. Pull out of the oven.
Frittata
  1. While the potato crust is cooking:
    In a bowl, whisk the eggs until homogenous (view Note).
    Add the sun-dried tomato pesto a tablespoon at a time all around the bowl to prevent clumps. Add the rest of the ingredients (feta cheese, basil leaves, salt, and pepper). Softly whisk until all combined.
  2. Add the eggs mixture to the potato crust.
  3. Return the cast iron skillet to the oven for 12-15 minutes, until the eggs are slightly puffy and are set.
  4. Pull the skillet out of the oven and let the frittata rest for 5 minutes before serving.
  5. Cut the frittata in equal-size slices and serve (view Note).
    Optional: Drizzle thyme infused olive oil on top before serving.

Notes

Note: For this recipe, you can use 12 to 16 eggs. If you want a bigger size frittata to serve more people and/or to have more leftovers, use 16 eggs. With 12 eggs, you can cut the frittata into 4 servings. With 16 eggs, you can cut the frittata into 6 servings. 
To reheat: Preheat the oven to 400℉. On a parchment paper lined baking sheet, add your slices of frittata to reheat. Warm the frittata in the oven for 8-10 minutes.