Prep 10 mins
Cook 1 min
A frittata can be served at any temperature; warm, room temperature or even cold. This makes an ideal do-ahead dish for almost any occasion. From wanigan.com
- 4 medium red potatoes
- 8 large eggs
- 3 tablespoons parmesan cheese, grated
- 2 tablespoons fresh parsley or 2 tablespoons basil, chopped
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 1⁄2 tablespoons olive oil
- 1 medium onion, halved and thinly sliced
- 1 garlic clove, minced
- 1 tablespoon butter
- Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes. Drain potatoes and let cool. Peel and cut into 1/4-inch-thick slices.
- Meanwhile, in large bowl, whisk eggs until frothy. Add cheese, parsley, salt and pepper, and whisk until blended.
- Preheat oven to 350°F In large ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes. Add garlic and cook, stirring often, 1 minute. Add butter and reduce heat to medium-low. Add potatoes and mix. Slowly pour eggs into pan; do not stir. Cook, undisturbed, 2 minutes.
- Transfer skillet to oven and bake until eggs are cooked through, 15 to 18 minutes. Remove from oven and let sit 2 minutes, then loosen with spatula and slide onto serving plate. Let cool 5 minutes before slicing.
Superb! Since we are not vegetarians, I did serve this as a side dish and it was well received by everyone in my family. Loved the custard like filling embracing the potatoes. I didn't take a photo since this dish was made for Veggie 'n Swap tag and there was fish on the plate too.