Gourmet Swiss Cheese and Potato Frittata with Caramelized Onions
This luxurious Swiss Cheese and Potato Frittata is a perfect harmony of rich flavors and textures, crafted with caramelized onions, tender baby Yukon gold potatoes, and creamy Swiss cheese. Ideal for a delightful breakfast or brunch, this recipe combines a classic French technique with simple yet gourmet ingredients to create a dish that's both comforting and elegant.
5
Servings
370
Calories
14
Ingredients
Ingredients
butter
2 tablespoons
yellow onions
2 large (thinly sliced)
kosher salt
1/4 teaspoon
pepper
1 pinch
balsamic vinegar
2 tablespoons
sugar
1 teaspoon
water
1 drop (as needed)
baby Yukon gold potatoes
5 medium (unpeeled)
olive oil
2 tablespoons
salt
1 teaspoon (divided)
ground pepper
1/4 teaspoon (divided)
eggs
10
swiss cheese
6 ounces (shredded)
fresh rosemary
2 teaspoons (chopped, optional)
Instructions
1
Melt the butter in a medium skillet over medium heat. Add the onions, kosher salt, and a pinch of pepper. Cook while stirring frequently and adding a drop of water as needed to prevent scorching, until the onions become very soft and reach a deep golden-brown color, about 15-20 minutes. Stir in the balsamic vinegar and sugar, cooking until the onions are nicely glazed. Keep warm until ready to use.
2
Meanwhile, parboil the baby Yukon gold potatoes in salted water until they are about 75% cooked, roughly 15 minutes. Drain and allow them to cool until they can be comfortably handled, then cut into 1/4-inch cubes.
3
In a 9-10 inch ovenproof skillet, heat the olive oil over medium heat. Add the cubed potatoes along with 1/2 teaspoon of salt and 1/8 teaspoon of ground pepper. Cook the potatoes uncovered, turning them occasionally until browned, approximately 12-15 minutes. Spread them evenly in the skillet.
4
Position the rack of your oven broiler about 6 inches from the heat source and preheat the broiler.
5
In a medium mixing bowl, whisk together the eggs, the remaining 1/2 teaspoon of salt, the remaining 1/8 teaspoon of ground pepper, and the optional fresh rosemary until thoroughly combined. Add the caramelized onions and half of the shredded Swiss cheese, mixing well.
6
Pour the egg mixture over the cooked potatoes in the skillet, reducing the heat to medium-low. Use a rubber spatula to lift the cooked edges of the frittata, tilting the skillet to allow uncooked eggs to flow underneath. Continue this process occasionally for about 5 minutes until the top begins to set.
7
Sprinkle the remaining Swiss cheese evenly over the frittata. Transfer the skillet to the broiler and cook until the frittata puffs up and the top is fully set, approximately 1 minute. Monitor closely to avoid overcooking.
8
Allow the frittata to cool for a few moments before serving. Cut into wedges and serve warm.
Nutrition Information
26g
Fat
17g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Gourmet Swiss Cheese and Potato Frittata with Caramelized Onions?
It is a luxurious breakfast or brunch dish crafted with caramelized onions, tender baby Yukon gold potatoes, and creamy Swiss cheese, combining classic French techniques with gourmet ingredients.
How many servings does this recipe yield?
This recipe yields 5 servings.
What is the calorie count per serving?
Each serving contains 370 calories.
How much protein is in a serving?
There are 20g of protein per serving.
What is the fat content per serving?
There are 26g of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 17g of carbohydrates.
What kind of potatoes are used in this recipe?
The recipe calls for 5 medium unpeeled baby Yukon gold potatoes.
How many eggs are required for this frittata?
The recipe requires 10 eggs.
How much Swiss cheese is needed?
You will need 6 ounces of shredded Swiss cheese.
How do I prepare the onions?
Thinly slice 2 large yellow onions and cook them in butter with salt and pepper for 15-20 minutes until deep golden-brown, then glaze with balsamic vinegar and sugar.
Why is water added to the onions during cooking?
A drop of water is added as needed to prevent the onions from scorching while they soften.
How long should the onions be caramelized?
The onions should be cooked for about 15-20 minutes until they reach a deep golden-brown color.
What is the process for preparing the potatoes?
Parboil the potatoes for 15 minutes until 75% cooked, drain, cool, and then cut them into 1/4-inch cubes.
How are the potatoes cooked after parboiling?
Sauté the cubed potatoes in olive oil for 12-15 minutes until they are browned.
What size skillet should be used?
A 9-10 inch ovenproof skillet is recommended.
What is the broiler setting for this recipe?
The oven rack should be positioned about 6 inches from the heat source and preheated for broiling.
How is the egg mixture seasoned?
The eggs are whisked with salt, ground pepper, and optional chopped fresh rosemary.
When is the cheese added to the dish?
Half of the Swiss cheese is mixed into the egg mixture, and the remaining half is sprinkled on top before broiling.
How do I ensure the eggs are set on the stovetop?
Use a rubber spatula to lift the edges and tilt the skillet to allow uncooked eggs to flow underneath for about 5 minutes.
How long does the frittata need to broil?
It should be broiled for approximately 1 minute until it puffs up and the top is set.
Is fresh rosemary required?
No, the 2 teaspoons of chopped fresh rosemary are optional.
What type of salt is used for the onions?
The recipe specifically calls for 1/4 teaspoon of kosher salt for the onions.
How should the frittata be served?
Allow it to cool for a few moments, then cut it into wedges and serve warm.
What type of vinegar is used for glazing?
The recipe uses 2 tablespoons of balsamic vinegar.
What is the total number of ingredients?
There are 14 ingredients listed in the recipe.
What category of meal is this?
This recipe is categorized as a Breakfast dish.
How much olive oil is needed?
The recipe uses 2 tablespoons of olive oil for browning the potatoes.
What is the total amount of salt used?
The recipe uses 1/4 teaspoon of kosher salt plus 1 teaspoon of regular salt.
How much butter is required?
The recipe calls for 2 tablespoons of butter to melt for the onions.
What is the texture of the finished onions?
The finished onions should be very soft, deep golden-brown, and nicely glazed.