Name: Potato-Onion Frittata
Ingredients: 6 cooked small new potatoes, peeled and sliced (about 3/4 lb.); 3 large eggs; 2 large egg whites; 2 Tbs. low-fat milk; Salt and freshly ground pepper to taste; 3 Tbs. shredded cheddar cheese; 2 green onions (white and pale green parts), sliced diagonally; 2 tsp. olive oil; 1 small onion, chopped

Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and 9,023 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Potato-Onion Frittata

4 wedges

Time6 to 8 minutes

Ingredients

6 cooked small new potatoes, peeled and sliced (about 3/4 lb.)
3 large eggs
2 large egg whites
2 Tbs. low-fat milk
Salt and freshly ground pepper to taste
3 Tbs. shredded cheddar cheese
2 green onions (white and pale green parts), sliced diagonally
2 tsp. olive oil
1 small onion, chopped

Directions

Prepare

Heat oil in an 8 or 9-inch nonstick ovenproof skillet over medium heat.
Add all onions and cook, stirring occasionally, until softened, about 5 minutes.
Add potatoes to skillet, spreading to cover bottom of pan.
In a medium bowl, whisk together eggs, egg whites, milk, salt, and pepper.
Preheat broiler.

Cook the frittata

Reduce heat to low and pour egg mixture over vegetables, covering evenly.
Cover and cook until egg mixture has set around edges but center is still liquid, 6 to 8 minutes.
Scatter cheese over surface.
Place skillet under broiler and cook until lightly golden, about 1 minute.

Serve

Cut the frittata into 4 wedges and serve warm.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

Potato + oniontop 3% of all pairs

Aroma overlapmoderate

Mentioned together9,023 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Potato + olivetop 7% of all pairs

Aroma overlapmoderate

Mentioned together6,458 recipes

Shared aroma: 2-undecenal (sweet).
Potato + cheddar cheesetop 8% of all pairs

Aroma overlapmoderate

Mentioned together932 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Onion + olivetop 8% of all pairs

Aroma overlapmoderate

Mentioned together29,779 recipes

Shared aroma: 2,4-decadienal (seaweed).
Potato + peppertop 9% of all pairs

Aroma overlapmoderate

Mentioned together8,305 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs: Set into a custard that binds the potatoes and onions into a sliceable frittata.
Egg whites: Add protein for a lighter set and a tender, less rich texture.
Potatoes: Form the hearty base of the dish and absorb flavor from the onions and oil.
Cheddar cheese: Melts and browns under the broiler, adding savory flavor and a golden top.
Low-fat milk: Adds moisture to the egg mixture, keeping the custard tender as it sets.

The step that matters

Cover and cook the egg mixture over low heat. Low heat and a covered pan let the eggs set gently from the edges inward. High heat would toughen and overcook the eggs before the center sets, leaving the top dry or the base scorched.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Potato-Onion Frittata