Spanish Frittata

I learned this from a dear friend from Madrid. It is a fantastic breakfast omelet or frittata. I sometimes roll this up in a tortilla or Lavash with low fat sour cream and salsa- you can add beans or rice and have a yummy breakfast burrito!

• Ready In: 25 mins
• Serves: 2-4

Ingredients

• 4  eggs (scrambled with a dash of milk to keep form burning)
• 3⁄4 cup potato (already cooked with skin on)
• 3⁄4 cup onion (chopped)
• 2  tablespoons olive oil
• 1⁄2 cup cheddar cheese

Directions

1. Pre-cook the potato. Microwave potato for 7-10 minutes.
2. Saute chopped onion in olive oil over low to med low heat. Cook until onion has caramelized (apx 10 min). Watch and stir frequently.
3. Add chopped (cooked) potato to caramelized onion. Saute another 10 minute until potato is golden. Scramble eggs for 1-2 min with dash of milk.
4. Lower heat then sprinkle cheese over onion and potato stir and add egg mixture- lower heat again (cooking eggs slowly will make them fluffy) stir Continually to keep form burning. Sometimes I will remove pan form heat before I put my egg mixture in, then put it back after it cools down.
5. Cook for another 1 or 2 minutes until eggs are no longer runny.
6. Serve!