The eggs are still coming in now!
Frittata with Potato crust
- One large Potato-Peeled and Sliced very fine
- 2 Large Duck eggs or 3 chicken
- 1 tsp milk
- 1 tsp Diced Onion
- 1 tsp Diced Mushroom or peppers or bacon etc
- Salt/Pepper
- Touch of grated cheese
You can use either a small cast Iron Frying Pan or a glass dish, grease your pan, I used my homemade Lard, then layer your finely sliced potatos as the crust on the side and bottom.
Then mix your eggs, milk, onion and one extra, pour into your potato crust and into a very hot oven at 400 and cook till the the middle comes clean with a knife, let cool for just a min or two, and then run a metal pie lifter to run around the outside and down the potato crust and either cut into portions or if using a small cast iron, just lift out and serve, which is what I did in the photo above
Just another Day on the Farm 
Oh, I am definitely doing this ♥
can double the recipe for a big cast iron pan for the family
I know what I’m having for supper tonight!
I think you will enjoy it, just remember thin slices so they cook in time and get that brown edge to them 🙂
I love frittata – I call it fridgeatta because i use up whatever is in the fridge! the potato crust sounds excellent! c
I hear you, just a little bit of this or that, the thin crisp potato crust is yummy, I like it, just like crustless or crust gives different, so does this
Looks very tasty, FG: )
I suppose it would depend greatly – on what size of pan you were using and (single or double) batch size – but d’you have any guesstimate of how long this would need to be in the oven?
Hi Deb, I think this one was around 20 to 25 min but I would expect a full size one to be more like 45 to 55 min.