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:
- Prepare oven to broil.
- 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.
- In a bowl, slightly scramble eggs, mix in parmesan cheese and a pinch of salt and pepper.
- Add egg mixture to skillet, stir under low-medium heat, for 4-5 minutes, allowing eggs to set.
- Place skillet in oven under broiler 3-4 minutes until browned on top.
- Remove skillet, invert frittata on to plate, sprinkle with parsley.
- 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!
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