You may also like
Categories:Viewed: 11 - Published at: 2 years ago
Ingredients
- 3 large red potatoes, peeled and cut into 1/2-inch cubes
- 1 cup diced onion
- Salt and freshly ground black pepper
- 4 to 5 tablespoons olive oil, or to taste
- 6 large eggs
- 2 to 3 tablespoons freshly grated Locatelli-Romano
- Minced fresh parsley leaves
Method
- Pat dry the potatoes and onions.
- In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot.
- Add the potatoes and salt and pepper and cook, stirring, for 1 minute.
- Add the onion and cook, stirring occasionally, until golden brown and just tender.
- Transfer to a plate.
- In a bowl, combine the eggs, Locatelli-Romano, and salt and pepper.
- Add the vegetable mixture and gently stir to combine.
- Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot.
- Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside.
- Invert a plate over the skillet and flip the frittata onto the plate.
- Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down.
- Cook until completely set.
- Transfer to a plate and cut into wedges.
- Sprinkle with parsley.
