Pepperoni, Potato & Vidalia Onion Frittata (18‑Egg)
Crispy pepperoni with golden Yukon potatoes and sweet onions in a rich stovetop frittata.
"A family favorite inspired by Mama Mary — golden, hearty, and packed with crispy pepperoni and Yukon gold potatoes. This frittata brings love, flavor, and tradition to your table!" - Alexia
Ingredients
- 18 large eggs
- 1/2 lb thinly sliced pepperoni
- 1 large Vidalia onion (coarsely chopped)
- 5 medium Yukon gold potatoes (peeled, cut into 1-inch pieces, and par-cooked)
- 7 tbsp extra virgin olive oil
- 1 cup grated Pecorino Romano cheese
- 1/2 cup whole milk
- Cracked black pepper (to taste)
- Garlic salt (to taste)
Instructions
Prepare Potatoes, Onions, and Pepperoni
Add 5 tablespoons of olive oil to a 12-inch non-stick fry pan. Add onions, season with garlic salt and cracked black pepper, and sauté until translucent and caramelized over medium-low heat. Add in the partially cooked potatoes (microwave 8–10 minutes beforehand) and season again. Add the pepperoni and cook until the potatoes, onions, and pepperoni are crispy and golden brown.
Make the Egg Mixture
In a large bowl, whisk together 18 eggs, Pecorino Romano cheese, whole milk, garlic salt, and cracked black pepper until the mixture becomes light and fluffy.
Cook the Frittata
Turn heat to medium-high. Pour the egg mixture into the pan with the pepperoni, potatoes, and onions. Continuously move the eggs from the sides toward the middle as they begin to set. When slightly runny, press everything flat with a spatula, shaping the edges toward the center to build height.
Flip and Finish
Place a flat dish over the pan, carefully flip the frittata onto the dish, and slide it back into the pan uncooked side down after adding the remaining olive oil. Cook for another 3 minutes until golden brown. Remove and transfer to a round dish.
Serve
Let rest briefly before slicing. Serve warm or at room temperature. Perfect for breakfast, brunch, or dinner!