Mushroom and Potato Frittata

By sarah_carroll

Ingredients

• 1 ⁄2 cup plus 2 tbsp. olive oil (preferably Spanish)
• 6 cloves garlic, finely chopped
• 1 large russet potato (about 3⁄4 lb.), peeled
• and thinly sliced crosswise
• 1 medium yellow onion, thinly sliced
• Kosher salt and freshly ground black pepper,
• to taste
• 1 ⁄4 lb. cremini mushrooms, thickly sliced
• 1 ⁄4 lb. oyster mushrooms, roughly chopped
• 1 ⁄4 cup chopped flat-leaf parsley leaves
• 6 eggs, beaten

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

1. Heat 1⁄2 cup oil in a 10" nonstick skillet over medium heat. Add garlic, potatoes, onions, and salt and pepper; cook, stirring, until softened, 13–15 minutes. Using a slotted spoon, transfer potato mixture to a bowl, leaving oil in skillet. Increase heat to medium-high and add mushrooms and salt and pepper; cook until softened, 5–6 minutes. Transfer mushrooms to the potato mixture; let cool. Set skillet aside.


2. Combine parsley, eggs, and salt and pepper in a large bowl. Add cooled onion–mushroom mixture; stir. Set aside for 10 minutes. Heat 1 tbsp. oil in reserved skillet over medium heat. Add egg mixture; cook, shaking skillet occasionally, until bottom is deep golden brown (peek carefully, using a spatula) and center is somewhat set, 6–8 minutes. Place an upside-down plate over skillet; invert tortilla onto plate. Return skillet to heat; add remaining oil. Slide tortilla into skillet, cooked side up, and cook, shaking occasionally, until deep golden brown and just cooked through, 3–4 minutes more. Slide tortilla onto a plate. Serve at room temperature, cut into wedges.