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 using a larger size skillet.
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 using a larger size skillet.
- lime juice to taste
- 1 tbsp extra virgin olive oil
- 5 large eggs
- 1 medium size yukon gold potato ((alt. russet potato))
- half of one whole small yellow onion ( thinly sliced)
- 2-3 bulbs scallions ( chopped)
- 4-5 slices prosciutto
- 2 tbsp full fat coconut milk (, stir-well & melted)
- lightly sprinkle with coarse sea salt & black pep
- 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))
- coarse sea salt & black pepper to taste
- Carbohydrate 0.77 g
- Cholesterol 423 mg
- Fat 11.23 g
- Fiber 0 g
- Protein 12.58 g
- Saturated Fat 3.2771232 g
- Serving Size 1 1 people (101g)
- Sodium 140.0258 mg
- Sugar 0.77 g
- Trans Fat 1.7019332 g
- Calories 154 calories
Step-by-step
- 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 ?-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.
- 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.
- Egg mixture: In a large bowl combine the eggs, scallions, coconut milk, and sprinkle of sea salt and black pepper. Gently whisk well.
- 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.
- Salsa: In the meantime, prepare salsa and set aside in the fridge.
- 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.
Slicing the Yukon Gold potato into precise one-eighth-inch rounds determines whether the base crisps correctly or remains stubbornly hard. Thin, uniform slices allow the potato to overlap neatly along the sides and bottom of a nine-inch cast iron skillet. A mandoline produces the most consistent thickness, preventing raw patches from surviving the initial five-minute stovetop pre-cook. Onions require careful attention during their separate sauté; moderate heat draws out natural sugars until they turn translucent and soft without scorching.
- Grease the cast iron skillet thoroughly with melted ghee before arranging the potato rounds to prevent sticking during release.
- Whisk five large eggs with two tablespoons of full-fat coconut milk just until combined, ensuring the dairy-free fat emulsifies smoothly into the batter.
- Layer prosciutto and caramelized onions directly over the lightly crisped potatoes before pouring the liquid egg mixture into the pan.
- Bake at 350 degrees Fahrenheit for 30 to 35 minutes, watching for a firm center that exhibits no liquid jiggle when the skillet is gently nudged.
- Chill the diced mango, red onion, and cilantro salsa in the refrigerator while the frittata bakes to concentrate the sweet and savory flavors.
Texture relies entirely on managing moisture between the starchy potato crust and the delicate egg custard. Excess liquid from poorly drained tomatoes or un-melted coconut milk will ruin the crisp edges and create a watery center.
