Potato and Onion Frittata

By BlueSchmoo

From Quick Vegetarian Pleasures

Ingredients

• 1/4 Cup Olive oil
• 2 medium-large potatoes, peeled and cut into 1/4 inch cubes
• 4 medium onions, finely diced
• 6 large eggs
• 1/4 Cup grated Parmesan cheese
• 1/4 tsp salt
• Freshly ground black pepper to taste

Details

Servings 3
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

1. Heat the oil in a large, preferably cast iron or nonstick skillet over medium high heat until hot but not smoking. Fry the potatoes in one later until golden and tender all over. Remove with a slotted spoon to a plate.

2. Place the onions in the pan and cook about 15 minutes, tossing frequently, until the onions are very tender. Meanwhile, preheat oven to 350 F. Butter a 9 inch pie plate and set aside.

3. In a large bowl, beat the eggs well. Beat in the cheese, salt and pepper.

4. When the onions are done, stir them into the egg mixture along with the potatoes. (if you are not ready to cook the Frittata, let the onions and potatoes cool before mixing them with the eggs. The mixture can be refrigerated up to 4 hours. Return to room temperature before baking) Scrape the egg mixture into the pie plate and bake 15-25 minutes, or until a knife inserted in the center of the Frittata comes out almost clean. Be careful not to overcook the Frittata. (the Frittata will take longer to cook if the onions and potatoes cool before being mixed with the eggs.)
Cut into wedges and serve.