This roasted potato and corn frittata is easy everyday comfort food. Perfect for a meatless Monday family dinner or brunch with your gal pals. The star of the dish: crispy, chive flavoured potatoes. The key is letting them bake away until browned and full of flavour. So don’t skimp on the roasting time. Let them do their thing.
See all that golden deliciousness?
Make sure to use a stove-to-oven pan. I use a 10 inch Heritage The Rock pan. Highly recommend.
Roasted Potato and Corn Frittata
- 5 small russet potatoes chopped into 1/4 inch cubes
- olive oil
- 2 tbsp fresh chives finely chopped
- 1 cup sweet corn frozen
- 1 small yellow onion finely chopped
- 6 large eggs
- 1/2 cup milk
- 1 cup parmesan reggiano finely grated
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Add potatoes, a good drizzle of olive oil, chives, and a generous pinch of salt and pepper. Toss to coat and bake for 35-45 minutes (giving them a flip once or twice) until crispy and brown.
- Meanwhile, sauté chopped onions over medium heat for 5 minutes, just until tender and translucent—not browned. Set aside.
- In a large mixing bowl, beat eggs with milk, parmesan (reserving a couple tbsps for the top), onion, salt and pepper. Stir in potatoes and corn, and pour into a hot 10 inch oven-safe pan that has been well-coated with olive oil—make sure to give the pan a good oil brushing, up the sides as well. Sprinkle top with reserved parm.
- Cook for 5-8 minutes on medium heat, until the sides are well set—pop into a 350 degree oven and bake for 8-10 minutes until fully cooked. Broil for a minute or two, just until the parm bubbles and is slightly golden. Enjoy!
A spatula will also help to slide the frittata onto a plate for serving.
No need to heat the corn in advance, toss it in directly from the freezer (unless you're using fresh corn on the cob, in which case, make sure to cook the corn before using).