Peppery Potato & Cilantro Frittata

Breakfast · Brunch Dishes

Peppery Potato & Cilantro Frittata

Thin potato matchsticks brown in the skillet before onion, garlic and eggs join them. The frittata finishes in the oven, with cilantro through the eggs and sriracha on the side.
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Serves
6 servings

Bring it to the table

About this recipe.

A potato and onion frittata with garlic, cream, cilantro and a generous grind of black pepper.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 12 large eggs
  • 1/2 cup heavy cream
  • 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton kosher salt, divided)
  • 1 teaspoon freshly ground black pepper (plus more to serve)
  • 1/2 cup finely chopped cilantro
  • 1/4 cup vegetable oil
  • 1 large russet potato (about 8 oz, peeled and cut into 1/8-inch matchsticks)
  • 1 small onion (thinly sliced)
  • 3 garlic cloves (thinly sliced)
  • flaky sea salt (to finish)
  • sriracha (for serving)

Thin potato pieces keep the filling even

Matchstick-size potato pieces cook quickly and spread through the eggs. Let the edge set on the stove before moving the pan to the oven.

At the table

Serve warm wedges with sriracha offered separately.

The cooking plan

How to make Peppery Potato & Cilantro Frittata.

  1. Heat the oven to 350°F with a middle rack. Whisk the eggs, cream, half the measured kosher salt and the black pepper in a large bowl. Stir in the cilantro.

  2. Heat the oil in a large oven-safe cast-iron skillet over medium-high heat. Cook the potato for about 4 minutes, stirring occasionally, until the edges begin to brown.

  3. Add the onion, garlic and remaining measured kosher salt. Stir often for about 3 minutes, until the onion softens and begins to color.

  4. Pour in the egg mixture and leave undisturbed for about 2 minutes, until the edges begin to set. Transfer to the oven and bake for about 18–23 minutes, until puffed and set and the center reaches 160°F.

  5. Rest for 5 minutes. Finish with black pepper and flaky salt to taste, loosen the edges with a spatula and cut into wedges. Serve with sriracha.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Peppery Potato & Cilantro Frittata

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A potato and onion frittata with garlic, cream, cilantro and a generous grind of black pepper.
Print Recipe
Servings: 6 servings
Course: Breakfast, Brunch, Lunch
Cuisine: East African-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    12 large eggs
  • ½ cup heavy cream
  •  
    2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt, divided
  •  
    1 teaspoon freshly ground black pepper plus more to serve
  •  
    ½ cup finely chopped cilantro
  • ¼ cup vegetable oil
  •  
    1 large russet potato about 8 oz, peeled and cut into 1/8-inch matchsticks
  •  
    1 small onion thinly sliced
  •  
    3 garlic cloves thinly sliced
  •  
    flaky sea salt to finish
  • sriracha for serving

Equipment

Cast Iron Skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F with a middle rack. Whisk the eggs, cream, half the measured kosher salt and the black pepper in a large bowl. Stir in the cilantro.
  2. Heat the oil in a large oven-safe cast-iron skillet over medium-high heat. Cook the potato for about 4 minutes, stirring occasionally, until the edges begin to brown.
  3. Add the onion, garlic and remaining measured kosher salt. Stir often for about 3 minutes, until the onion softens and begins to color.
  4. Pour in the egg mixture and leave undisturbed for about 2 minutes, until the edges begin to set. Transfer to the oven and bake for about 18–23 minutes, until puffed and set and the center reaches 160°F.
  5. Rest for 5 minutes. Finish with black pepper and flaky salt to taste, loosen the edges with a spatula and cut into wedges. Serve with sriracha.

Notes

Makes 4 generous or 6 smaller portions.
Use an oven-safe skillet and remember that its handle stays hot after baking.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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