To begin making the Potato & Basil Frittata Recipe, get all the ingredients together for easy cooking.

Preheat your oven to 180°C (350°F). Ensure you have an oven-safe skillet (ideally cast iron or a well-seasoned frying pan) ready to go.

Next to sauté the onion and potatoes, warm the olive oil in the skillet over medium heat.

Add the sliced onions; cook for about 3–4 minutes, stirring occasionally, until they begin to soften.

Stir in the thinly sliced potatoes, then season with a small pinch of salt and pepper.

Lower the heat slightly and cook the potatoes for 10–12 minutes, turning them gently every few minutes. They should become tender and lightly golden on the edges. 

In a medium bowl, whisk the eggs thoroughly.

If you like a fluffier frittata, whisk in the milk. (Skip this step if you prefer a firmer, more traditional texture.)

Season the egg mixture with a pinch of salt and pepper, then stir in half of the grated cheese.

Once the potatoes are fork-tender, spread them out evenly across the skillet. Reduce the heat to low, then pour the egg-and-cheese mixture over the potatoes and onions.

Let the eggs cook on the stovetop for 1–2 minutes. This step forms a light crust on the bottom and helps the frittata hold its shape.

Carefully move your skillet to the preheated oven. Bake for about 8–10 minutes, or until the eggs are mostly set on the surface.

Remove the skillet from the oven (use oven mitts). Scatter the torn basil leaves over the top and sprinkle with the remaining grated cheese.

Return the skillet to the oven for another 2–4 minutes, or until the frittata is fully set in the center and lightly golden.

Let your Potato & Basil Frittata rest for a minute before slicing. Cut it into wedges and serve warm. Pair it with a fresh salad, crusty bread, or roasted vegetables for a complete meal.