NOTES
- An easy dinner (only 5 ingredients) that's a favorite of ours!
- You can pre-boil and then fry (or just pre-boil and fry later) the potatoes to make the actually prep time quicker.
- 1 large Russet potato, peeled and cut into bite-size cubes
- 8 eggs
- 1 small onion, chopped
- Salt and Pepper
- Canola oil
- Cheese (optional)
1. Preheat oven to 400. Cube the potato into bite-size pieces and boil for about 5-7 minutes until just slightly tender (either eat one or use a fork to test tenderness). Drain potatoes.
2. Heat a large skillet with a little oil and cook onions until softened. Remove and reserve.
3. In the same pan, add 2-3 tbsp canola oil over medium-high heat. When oil is hot, add potatoes and spread out so they are in a single layer (or as close to a single layer as you can get). Sprinkle with salt and pepper. Let cook, without stirring, for 5 minutes or so until the bottoms of the potatoes are nicely browned. Stir, add a little more oil if necessary and cook 5 or so minutes longer.
4. In a large bowl, beat 8 eggs, 1 tsp of salt and preferred amount of pepper. Add fried potatoes and stir to combine.
5. Reduce the skillet to medium and add a little more oil, tilting pan to coat bottom and side.
6. Add potato/egg mixture and let cook for 3-5 minutes. When the edges are starting to set, lift them with a spatula and let the runny egg in the middle run underneath.
7. Place skillet in oven (place foil over the handle of your skillet if there is rubber on it) for about 10 minutes or until eggs are set. I usually put the skillet under my broiler for a minute or two after baking it to brown it up nice and make sure the middle is completely set.
8. Remove from oven and using a spatula, lift frittata out of pan and place on a serving plate. Sprinkle with cheese if desired.
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