Frittata z ziemniakami

Name: Frittata z ziemniakami
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Polish
Ingredients: 8 Egg; 500 g Potato, peeled; 150 g Onion, diced; 30 g Clarified butter; 80 ml Milk; 60 g Hard cheese, grated; 10 g Chive, chopped; 6 g Salt; 2 g Black pepper, ground

Frittata z ziemniakami · ready in 50 min · 4 servings · 396 kcal per serving · easy · 9 ingredients

A homely Polish-style potato frittata with golden onion, tender potato rounds, and a lightly cheesy top, perfect warm from the pan for breakfast.

Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 4
kcal: 396
Difficulty: easy

Polish Breakfast Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

8Egg
500 gPotato, peeled
150 gOnion, diced
30 gClarified butter
80 mlMilk
60 gHard cheese, grated
10 gChive, chopped (optional)
6 gSalt
2 gBlack pepper, ground

Equipment

stovetop, oven, pot, colander, knife, cutting board, mixing bowl, whisk, grater, oven-safe pan, spatula, oven mitt

Instructions

Prepare station
Gather all ingredients, measure them, and set out a pot, colander, knife, board, bowl, whisk, grater, and oven-safe pan. · 5 min
What to look for: Ingredients measured and tools within reach
Boil potatoes
Boil the peeled potatoes in salted water until just tender, keeping them firm enough to slice cleanly without crumbling. · 15 min
What to look for: Knife enters with slight resistance
Slice potatoes
Drain the potatoes, let steam escape briefly, then slice them into even rounds while they are still warm but easy to handle. · 5 min
What to look for: Warm potato rounds hold their shape
Sauté onion
Melt the clarified butter in the oven-safe pan, add the diced onion, and sauté until soft, glossy, and lightly golden. · 6 min
What to look for: Onion looks golden at the edges
Layer potatoes
Arrange the potato rounds over the onion in an even layer, covering the pan base so each serving gets potato. · 3 min
What to look for: Potato slices sit evenly across the onion
Whisk eggs
Whisk the eggs with milk, salt, and black pepper until smooth, then pour evenly over the potatoes and onion. · 4 min
What to look for: Egg mixture is even and lightly foamy
Set edges
Cook on the stovetop for 2-3 minutes until the edges begin to set, then scatter the grated hard cheese over the top. · 3 min
What to look for: Edges look firm while the center remains loose
Bake frittata
Bake at 204°C / 400°F for 12-15 minutes until the center is set and the cheese forms a light golden crust. · 15 min
What to look for: Center is set and top is lightly golden
Serve warm
Rest the frittata for 3 minutes, sprinkle with chopped chive if using, then cut into 4 wedges and serve warm. · 3 min
What to look for: Slices lift cleanly from the pan

Nutrition (per serving)

kcal	396
Protein	20 g
Carbohydrates	28 g
of which sugars	4 g
Fat	23 g
of which saturated	11 g
Fibre	4 g
Sodium	855 mg

Nutri-ScoreC

Allergens

Contains: eggs, milk

Ingredient substitutions

Egg

Duck egg: Use only if available; the frittata will be richer and slightly denser.

Potato

Waxy potato: Holds neat slices after boiling and suits this style especially well.

Onion

Yellow onion: A classic mild onion that browns sweetly in clarified butter.

Clarified butter

Sunflower oil: Use when clarified butter is unavailable; the flavor will be less buttery.

Milk

Water: Keeps the eggs pourable but gives a leaner, less creamy texture.

Hard cheese

Aged hard cheese: Choose a firm grating cheese for a golden, savory top.