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Potato and Onion Frittata Recipe

By: Donna Chaffins | Date: April 22, 2008 | Categories: Around The house

I love the flavor of potatoes and onions together!  I think these two flavors  meld so well together.  I got this great recipe for a potato and onion frittata that I would love to share with you.  I can't remember where I got this recipe, but it is a good one!  This potato and onion frittata is easy to make and great for breakfast or brunch.  If you get a chance to try it out let me know what you think.

Serves 8.

3/4 pound small yellow potatoes (such as fingerlings), thinly sliced crosswise.
2 teaspoons sea salt
1/2 cup extra-virgin olive oil
1 tablespoon unsalted butter
1 large onion, cut into 1/4-inch pieces
18 large eggs (I use egg beaters, or any egg substitute)
1/2 teaspoon freshly ground pepper

1.  Preheat oven to 425 degrees.  In a medium saucepan, combine potatoes and 1 teaspoon salt.  Add water to cover.  Bring to a boil over high heat.  Cook until potatoes are tender, about 15 minutes.  Drain, and set aside.
2.  In a large ovenproof nonstick skillet, heat oil and butter over medium heat.  Add onions, and cook until translucent, about 5 minutres.  Add potatoes, and cook for 5 minutes more.
3.  In a large bowl, whisk together eggd, the remaining teaspoon of salt, and pepper.  Add parsley, if desired.  Add egg mixture to skillet, and cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked eggs run underneath.  When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.  Remove pan from the oven and slide out onto a serving plate.

Adapted from a Martha Stewart recipe.

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