Potato and Onion Frittata

FrVanilla's Note:

A frittata can be served at any temperature; warm, room temperature or even cold. This makes an ideal do-ahead dish for almost any occasion. From wanigan.com

• Total Time: 11 mins
• Prep Time: 10 mins
• Cook Time: 1 mins

Ingredients:

Servings: 8

• 4 medium red potatoes
• 8 large eggs
• 3 tablespoons parmesan cheese, grated
• 2 tablespoons fresh parsley or 2 tablespoons basil, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 tablespoons olive oil
• 1 medium onion, halved and thinly sliced
• 1 garlic clove, minced
• 1 tablespoon butter

Directions:

1. Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes. Drain potatoes and let cool. Peel and cut into 1/4-inch-thick slices.
2. Meanwhile, in large bowl, whisk eggs until frothy. Add cheese, parsley, salt and pepper, and whisk until blended.
3. Preheat oven to 350°F In large ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes. Add garlic and cook, stirring often, 1 minute. Add butter and reduce heat to medium-low. Add potatoes and mix. Slowly pour eggs into pan; do not stir. Cook, undisturbed, 2 minutes.
4. Transfer skillet to oven and bake until eggs are cooked through, 15 to 18 minutes. Remove from oven and let sit 2 minutes, then loosen with spatula and slide onto serving plate. Let cool 5 minutes before slicing.

Reviews

[Acadia*]

Superb! Since we are not vegetarians, I did serve this as a side dish and it was well received by everyone in my family. Loved the custard like filling embracing the potatoes. I didn't take a photo since this dish was made for Veggie 'n Swap tag and there was fish on the plate too.