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1
Steam the potatoes until tender, about eight minutes, and set aside.
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2
Meanwhile, heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet, and add the onions and a generous pinch of salt.
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3
Cook, stirring, until tender but not browned, about five minutes.
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4
Add the potatoes to the pan, and toss together gently so that the potatoes dont break apart.
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5
Season generously with salt and pepper.
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6
Remove from the heat.
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7
Beat the eggs in a bowl, and add 1/2 teaspoon salt and a generous amount of freshly ground pepper.
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8
Stir in the potatoes and onions.
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9
Return the pan to the stove, and heat the remaining olive oil over medium-high heat.
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10
Drizzle in a drop of egg; when it sizzles and cooks at once, scrape the eggs and vegetables back into the pan.
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11
Shake the pan gently while you lift the edges of the frittata, and tilt the pan to let egg run underneath and set.
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12
When the bottom of the frittata has set, turn the heat to low and cover the pan.
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13
Cook gently for 10 minutes.
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14
Meanwhile, heat the broiler.
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15
Uncover the pan, and slide under the broiler for a minute or two (watch closely) to set the top.
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16
Remove from the heat.
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17
Let the tortilla set in the pan for a few minutes, then slide out onto a serving plate.
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18
Allow to cool to room temperature, and cut into small diamonds to serve as hors doeuvres.
