Frittata con Patata -- Potato and Egg Omelet

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   ["Peel and cube potatoes.", "Make cubes about a 1/2 inch.", "In a pot of salted water, par boil the potatoes.", "At this stage do not overcook; make them a little under done.", "Peel and chop the onion.", "Mix eggs and milk and beat until the eggs are a little foamy.", "(Use a fork so as to not overbeat the eggs.)", "In a fry pan, heat some olive oil, then add the par boiled potatoes.", "Stir often, being careful not to mash or break up the potatoes.", "When browned, add onion and cook until translucent, but not too brown.", "Spread out the potatoes and onion in the pan to an even level.", "Pour the egg/milk mixture into the pan.", "DO NOT STIR!!", "Cover tightly.", "Leave covered and simmering until all the egg has set and cooked.", "Remove cover, and place a plate over the fry pan and invert both quickly.", "The frittata will easily come out of the pan, and onto the plate in ""pie"" fashion.", "Serve immediately."]

* Per serving · 4 servings · Values may vary.

No additional tips available.