Potato Frittata
Recipe shared by: Mary A.
1/2 cup olive oil
1 1/2 cups onions, chopped
2 medium potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon garlic, finely minced
1/2 teaspoon salt
3/4 teaspoon pepper
8 large eggs
1/2 cup Parmesan cheese, freshly grated
1/2 cup parsley, chopped
Pour olive oil into heavy 10-inch skillet at least 3 inches deep and set the
skillet over moderately high heat. When the oil is shimmery add onions and
potaotes. Cook tossing often for 10 to 15 minutes or until vegetables are soft
and just starting to brown. Add garlic, season with half the salt and pepper,
and cook 1 minute longer.
Beat eggs in a 3-quart mixing bowl just enough to combine the yolks and
whites, then blend in 6 tablespoons freshly grated Parmesan cheese., parsley
and remaining salt and pepper. Loosen vegetables in skillet with spatula and
add eggs. Cook over moderately low heat 15 minutes. Do not disturb while
cooking. The mixture should have solidified with a few pools of uncooked egg
on top.
Sprinkle frittata with remaining Parmesan cheese and place under a hot broiler
for aminute or so, just long enought to cook loose egg on top and brown the
cheese very lightly. Loosen frittata edges, cut into wedges and serve.
This can be made ahead of time by letting frittata cool to room temperatue in
the skillet. Cover with foil and refrigerate up to 2 days. Reheat by placing
covered skillet in 300° F oven for about 20 minutes or until warmed through.
Serves 6.