Rosemary Potato & Caramelized Onion Frittata With Gorgonzola

1. 1

   Caramelized Onions;

2. 2

   In a medium nonstick skillet, melt the butter over medium heat. Add the onions, salt and the 1/8 teaspoon pepper. Cook, stirring to avoid sorching, until the onions are very soft and deep golden brown about 12-15 minutes. Stir in vinegar and sugar then cook until the vinegar is reduced to a glaze, about 1 minute. Keep the onions warm

3. 3

   Frittata;

4. 4

   Boil potatoes in salted water for 10 minutes. Drain and rinse under cold water until cool enough to handle. Cut into 1/2 inch thick slices and then chop coarsely. In a 9 to 10 inch nonstick ovenproof skillet, heat the oil over medium heat, add the potatoes 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook uncovered, turning the potatoes occasionally, until they are browned and tender, 12 to 15 minutes. Spread the potatoes as evenly as possible in the skillet. Position the broiler rack about 6 inches from the source of heat and preheat the broiler. In a medium bowl whisk the eggs, rosemary and remaining 1/2 teaspoons salt and 1/4 teaspoon pepper until well combined. Pour over the potatoesand reduce the heat to medium-low. Using a rubber spatula, lift up the cooked part of the frittata and tilt the skillet to allow the uncooked eggs to run underneath. Continue cooking, occasionally lifting the frittata and tilting the skillet as described until the top is almost set, approximately 5 minutes. Sprinkle with the Gorgonzola. Broil until the frittata is puffed and the top is set 1 minute

* Per serving · 4 servings · Values may vary.

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