Potato and Onion Frittata

December 26, 2006

Our version of the basic frittata is easy to make and can be served hot from the oven or at room temperature making it a perfect dish for entertaining. The generous amount of olive oil gives the potatoes a velvety texture. Serve for brunch or as an appetizer.

Serves 6-8

1/2 c. good olive oil
2 lbs. potatoes, sliced thin
1 onion, sliced thin
Salt and freshly ground black pepper
8 lg. eggs

Peel the potatoes and slice as thin as possible. Warm 5 tablespoons olive oil in a very wide nonstick or cast-iron pan. Add the potatoes and cook over medium heat for about 20 minutes. Remove the potatoes and place in a large bowl. Add the onions to the pan and 1 tablespoon of olive oil. Cook over medium heat. While the onions are cooking, beat the eggs in a separate bowl. When the onions are slightly brown add them to the bowl with the potatoes and let cool.

Turn on the broiler. Wipe out the pan with a paper towel and add 2 more tablespoons of olive oil. Pour the eggs into the bowl with the potatoes and onions, give a quick stir and then transfer the entire mixture to the pan. Cook over low heat until the eggs have set and thickened, but are still creamy in the center. BRIEFLY place the skillet in the oven and cook under the broiler until the frittata begins to turn slightly brown.

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