Potato Frittata

By greenpoires

From Better Homes and Gardens, March 2012

*Slice potatoes and carrots about 1/8" thick

Ingredients

• 1 lb. Yukon gold or russet potatoes, scrubbed and thinly sliced
• 2 Tbsp. olive oil
• 2 large carrots, thinly sliced
• 12 eggs
• 1/4 tsp. salt
• 1/2 cup yellow cherry tomatoes, halved
• 1 clove garlic, minced
• Fresh snipped cilantro

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 375 degrees Fahrenheit. In a 10-inch oven-safe skillet cook potatoes in hot oil over medium heat for 5 minutes. Add carrots. Cook for 5 minutes more, until potatoes and carrots are tender and lightly browned, turning occasionally.
2. In a medium bowl whisk together the eggs and salt. Pour egg mixture over potatoes. Bake, uncovered, about 18 minutes or until frittata appears dry on top. Remove skillet from oven and let stand on a wire rack for 5 minutes. With a spatula loosen edges of frittata from pan. Place a large serving platter over skillet. Using to hands, invert platter and skillet to release frittata onto platter.
3. Meanwhile, in a small bowl toss together cherry tomatoes, garlic, and cilantro. Spoon tomato mixture on frittata. Cut frittata in wedges; serve immediately.