Potato and Onion Frittata

1. 1

   Place potatoes in medium saucepan with enough water to cover by one inch.

2. 2

   Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes.

3. 3

   Drain potatoes and let cool.

4. 4

   Peel and cut into 1/4-inch-thick slices.

5. 5

   Meanwhile, in large bowl, whisk eggs until frothy.

6. 6

   Add cheese, parsley, salt and pepper, and whisk until blended.

7. 7

   Preheat oven to 350F.

8. 8

   In large ovenproof skillet, heat oil over medium heat.

9. 9

   Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes.

10. 10

    Add garlic and cook, stirring often, 1 minute.

11. 11

    Add butter and reduce heat to medium-low.

12. 12

    Add potatoes and mix.

13. 13

    Slowly pour eggs into pan; do not stir.

14. 14

    Cook, undisturbed, 2 minutes.

15. 15

    Transfer skillet to oven and bake until eggs are cooked through, 15 to 18 minutes.

16. 16

    Remove from oven and let sit 2 minutes, then loosen with spatula and slide onto serving plate.

17. 17

    Let cool 5 minutes before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.