Potato Chive Frittata

1. 1

   Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt.

2. 2

   Simmer until potatoes are fork tender but not falling apart, 20-25 minutes.

3. 3

   Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.

4. 4

   Preheat oven to 350 degrees and arrange rack in center of oven.

5. 5

   Heat oil in a 10-inch nonstick skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking.

6. 6

   Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes.

7. 7

   Whisk together flour, chives, baking powder and pepper in a bowl.

8. 8

   Whisk together eggs and cheeses in another bowl until well combined; whisk in flour mixture.

9. 9

   Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes.

10. 10

    Let cool 5 minutes.

11. 11

    Run a small knife around edge of frittata and gently slide onto a platter.

12. 12

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.