Potato-Onion Frittata

Fall CSA Week 7/Onions/Potatoes

Potato-Onion Frittata

  • 1 lb potatoes
  • 3 TBSP olive oil
  • 2 small onions, thinly sliced
  • salt and pepper to taste
  • 1/2 cup grated cheddar cheese
  • 10 large eggs, whisked
  1. Place potatoes in a medium pot and cover with water. Bring to a boil then reduce heat and simmer until tender when pierced with a fork. Drain and let cool.
  2. Peel and cut into 1/4 inch thick slices.
  3. Preheat oven to 400 degrees. Heat oil in a non-stick skillet over medium heat. Cook onions for about 2 minutes then add potatoes and cook until golden brown, about 4-5 minutes. Season with salt and pepper.
  4. Mix together cheese and eggs. Season with salt and pepper. On medium heat pour the egg mixture into the skillet. Cook until the edge is set, about 2 minutes. Then transfer the skillet to the oven and bake until eggs are completely set, about 10-15 minutes. Inver the frittata onto a plate and let cool slightly.

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