Potato And Onion Frittata

Recipe Ingredients

4 cups	948ml	Red-skin potatoes (medium)
8 cups	1584g / 55oz	Eggs (large)
3 tablespoons	45ml	Grated Parmesan cheese
2 tablespoons	30ml	Chopped fresh parsley or basil
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 1/2 tablespoons	22ml	Olive oil
1 tablespoon	15ml	Onion - halved, and (medium)
		Thinly sliced
1		Garlic clove - minced
1 tablespoon	15ml	Butter

Recipe Instructions

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.

Meanwhile, in large bowl, whisk eggs until frothy. Add cheese, parsley, salt and pepper, and whisk until blended.

Preheat oven to 350 degrees. 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.

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.

This recipe yields 8 servings.

Per Per Serving: 200 Cal; 9g Prot; 10g Total Fat (4 Sat. Fat); 17g Carb.; 220mg Chol; 330mg Sod.; 2g Fiber.

Description:

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

Source:
Vegetarian Times, June 2002

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