Potato, Salami, and Cheese Frittata

By apachefreight

Ingredients

• 2 tablespoon cooking oil
• 1 1/2-pound baking patato, peeled and cut into 1/2-inch cubes
• 1/4 teaspoon salt
• 8 large eggs
• 1/8 teaspoon fresh-ground black pepper
• 1/4 cup grated Parmaesan cheese
• 3 ouncessliced hard salami, slices halved and then cut crosswise into thin strips
• 1 tablespoon butter
• 1/4 puond mild goat cheese such as Montrachet, crumbled

Preparation

Step 1

In a 12-inch nonstick ovenproof frying pan or cast-iron pan, heat 1 tablespoon of the oil over moderate heat. Add the potato and salt and saut`e untill the potato cubes are brown and just done, about 5 minutes. Remove from the pan and let cool.

In a large bowl beat the eggs with the pepper Parmesan. Stir in the salami and the potato.

Add the butter and the remaining 1 tablespoon oil to the pan. Melt the butter over moderate heat. Pour the egg mixture in the pan and reduce the heat to low. Sprinkle the goat cheese over the top. Cook until the eggs are nearly set, 6 to 7 minutes.

Heat the broiler. Broil the frittata 6 inches, i fpossible, until the eggs are set, about 2 minutes. Loosen the frittata with a spatula and soide the frittata onto a plate. Cut into wedges and serve.