- 150 g Small Red Skin Potatoes, diced (2-3 potatoes)
- 50 g Shallot, diced (1 shallot)
- 10 g Scallions, sliced (1 stalk)
- 3 Large Eggs
- 10 g Gouda Cheese, freshly shredded
- 1/2 tbsp Extra Virgin Olive Oil
- 1/4 tsp Black Pepper
- Dash of Salt
- Pre-Heat oven to 350 degrees.
- Heat a small cast iron skillet to medium high heat, then add the extra virgin olive oil to the pan.
- Immediately add the red skin potatoes to the pan, cook stirring every minute or so, for about 5 minutes. The potatoes will begin to turn a golden brown.
- Add the diced shallot to the potatoes, cook continuing to stir for another 2-3 minutes.
- While the potatoes and the shallots are cooking, crack the 3 eggs into a bowl and whisk together until well combined and set aside for a moment.
- Finish cooking the potatoes and shallots, then add the scallions to the mixture. Season with fresh cracked black pepper and salt, then toss everything to combine and spread out evenly in the bottom of the skillet.
- Then pour the eggs into the cast iron skillet, over-top the potatoes and onions. Lower the temperature on the skillet to medium low and cook for about 4-5 minutes. The bottom of the frittata will be almost cooked but the top will still be watery.
- Sprinkle the shredded Gouda cheese on top of the eggs, then move the cast iron skillet to the oven. Cook at 350 degrees for 7-10 minutes, until the top of the frittata puffs up and just starts to brown.
- Remove from the oven and serve, the cast iron skillet will be very hot so you may want to place the skillet on a plate, or remove the frittata from the skillet before serving.
You can increase this recipe by doubling or tripling the ingredients if you have a larger cash iron skillet or have multiple small cast iron skillets.
Kcals: 460g / 25.9g P / 43.7g C / 21.8g F