Potato Frittata

Ingredients:

          3 Yukon Gold potatoes, cut into 1/2 inch pieces

          3 tablespoons  Extra Virgin Olive Oil (We used Spanish Hojiblanco)

          6 eggs

          ½ cup chopped onion

          2 tablespoons grated parmesan cheese

          2 tablespoons chopped fresh parsley

          2 teaspoons salt

          ¾ teaspoon ground black pepper

 

Directions:

1. Prepare oven to broil.
2. Using a large oven-safe nonstick skillet, heat olive oil over medium heat.  Add potatoes, sprinkle with salt and pepper, cook approximately 5 minutes. Add onions to skillet, continue to cook and stir an additional 4-5 minutes until potatoes brown and onions are translucent.
3. In a bowl, slightly scramble eggs, mix in parmesan cheese and a pinch of salt and pepper.
4. Add egg mixture to skillet, stir under low-medium heat, for 4-5 minutes, allowing eggs to set.
5. Place skillet in oven under broiler 3-4 minutes until browned on top.
6. Remove skillet, invert frittata on to plate, sprinkle with parsley.
7. Slice with pizza cutter, serve with salad.

 

NOTE:  We use an extra virgin varietal for this recipe, but imagine how terrific with our savory infused oils!