Potato Frittata

Ingredients

• 500 gpotatoes$1.75
• 6 eacheggs$3.30
• 1 eachonion$0.90
• 40 gvegetarian hard cheese (in place of Parmigiano-Reggiano)$1.44
• 4 tbspolive oil$0.78
• 1 tspsalt$0.01
• 0.25 tspblack pepper$0.03
• Total for 4 servings$8.21

Most of the cost is eggs ($3.30) and potatoes ($1.75). With oil, spices and staples already at home, the shop drops to about $7.42. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Peel the potatoes and slice them into 3 to 4 mm thick rounds; thinly slice the onion.
2. In a large bowl, whisk together the eggs, vegetarian hard cheese, salt, and black pepper until well combined and frothy.
3. Heat 3 tablespoons of the olive oil in a 24-26 cm non-stick skillet over medium heat. Add the potatoes and onion, cover with a lid, and cook for 12 to 14 minutes, stirring every few minutes, until the potatoes are tender and golden and the onion is soft.
4. Transfer the warm cooked potatoes and onions into the bowl with the beaten egg mixture; gently stir to coat and let stand for 1 to 2 minutes.
5. Add the remaining 1 tablespoon of olive oil to the same skillet over medium-low heat. Pour in the egg, potato, and onion mixture, smoothing the top into an even layer, then cover and cook for 8 to 10 minutes until the edges are set and the bottom is golden brown.
6. Invert a large flat plate over the skillet, invert the pan to flip the frittata onto the plate, and carefully slide it back into the pan. Cook uncovered over low heat for 3 to 4 minutes until the underside is golden and the eggs are completely set in the center.
7. Slide the frittata onto a board or serving platter, let it rest for 5 minutes, then cut into wedges and serve warm or at room temperature.