Spanish Frittata

• 2 russet potatoes, scrubbed
• 6 eggs
• 2 tspvegetable oil
• 1 yellow onion, peeled and chopped
• 1/2 tspkosher salt
• 1/4 tspblack pepper

quantities scale with servings

Method

1. 1

   Preheat the oven to 400 °F.

2. 2

   Put the potatoes in a non-stick skillet on the stove and cover with cold water. Turn the heat to medium-high and cook about 15 minutes until the potatoes are easily pierced with a knife.

3. 3

   Drain the potatoes well and set aside to cool. Then peel and cut into 1-inch cubes.

4. 4

   Put the eggs, salt, and pepper in the bowl and mix well with a whisk.

5. 5

   Return the skillet on the stove and turn the heat to medium-high. Add the oil. Add onion and cook about 5 minutes until soft. Add the cubed potatoes.

6. 6

   Pour the egg mixture over the potatoes and onions. Press down with a spatula to make an even layer and shake gently to prevent sticking. Lower to medium heat and cook about 7 minutes.

7. 7

   Transfer the skillet to the oven and cook until the frittata is completely set, about 5 minutes.

8. 8

   Gently loosen frittata from the pan. Place a serving plate over the skillet and carefully invert the frittata onto the plate.

9. 9

   Slice into 4 wedges. Serve warm.