Pan-Fried Potato and Fontina Frittata

1. 1

   Preheat the oven to 375F.

2. 2

   Heat the oil and butter in a 10-inch ovenproof nonstick skillet over medium heat.

3. 3

   Add the potatoes; season with salt and pepper.

4. 4

   Cook, stirring occasionally, until the potatoes are tender and golden brown, 12 to 15 minutes.

5. 5

   Stir in the herbs.

6. 6

   Meanwhile, whisk the eggs in a medium bowl; season with salt and pepper.

7. 7

   Stir in the cheese; pour the mixture over the potatoes.

8. 8

   Stir until the eggs begin to set slightly, about 30 seconds.

9. 9

   Without stirring, continue cooking until the eggs are set on the sides and bottom, about 2 minutes.

10. 10

    Transfer to the oven; bake until just set, 12 to 15 minutes.

11. 11

    Slide the frittata onto a serving platter, or let cool and slide into a 10-inch pie plate (and cover with a second pie plate) for easy transport.

12. 12

    Serve garnished with chopped herbs, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.