Whole30 Scalloped Potato Frittata
Whole30 Scalloped Potato Frittata with Mango Salsa. Crispy potato rounds layered with prosciutto and caramelized onions in silky smooth egg batter. Perfect Whole30 brunch breakfast recipe! This recipe is written for a 9-inch cast iron skillet. See notes section for more info if use larger size skillet. :))
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium size yukon gold potato ((alt. Russet potato))
- Half of one whole small yellow onion (, thinly sliced)
- 5 large eggs
- 2-3 bulbs scallions (, chopped)
- 4-5 slices prosciutto
- 2 ½ -3 tbsp full fat coconut milk (, stir-well & melted)
- Lightly sprinkle with coarse sea salt & black pepper to taste
- 1 ripe mango ((but not mushy), cubed)
- Cherry tomatoes (, diced/chopped, as much as you like)
- 1 small garlic (, grated)
- 2-3 tbsp , cilantro or flat parsley, finely chopped
- 1 tbsp shallots (, finely chopped (use more if you prefer a stronger flavor kick))
- 1 ½ tbsp extra virgin olive oil
- Lime juice to taste
- Coarse sea salt & black pepper to taste
Instructions
- 1
Potatoes: Preheat oven to 350 °F/ 177 °C. Grease well a 9-inch cast iron or pie pan with melted ghee. Slice the potato into very thin rounds (or use a mandoline) to about ⅛-inch thickness. Lay the potato rounds from the edge of the wall to the bottom of the cast iron. Try to overlap each potato rounds so they touch each other. Slightly crisp up the potato rounds over stovetop for about 5 minutes over medium to medium-low heat. Be careful not to burn the potato slices.
- 2
Onions: Sauteed thin sliced onions over a skillet. Season with a little bit salt until the onions turn softer and slightly caramelized but not burnt. Set aside.
- 3
Egg mixture: In a large bowl combine the eggs, scallions, coconut milk, and sprinkle of sea salt and black pepper. Gently whisk well.
- 4
Bake: Add prosciutto slices over potato rounds and spread out sauted onions evenly over prosciutto. Pour in the egg mixture. Bake for about 30-35 minutes or until the frittata is not jiggle in the center when moved. *Oven temperature varies, check after 25 mins.
- 5
Salsa: In the meantime, prepare salsa and set aside in the fridge.
- 6
Serve: Let frittata cool slightly before using a spatula to loosen edges of frittata from skillet.* Cut frittata in wedges and top with mango salsa. Serve in room temperature.