Savory Potato Frittata

Yield: 6-8 servings

1 large russet potato, peeled and diced into 1/2-inch pieces
1/4 cup olive oil
1 large yellow onion, finely chopped
1 teaspoon finely chopped fresh rosemary
Kosher salt and freshly ground black pepper
8 large eggs
1/2 cup whole milk
1/4 cup thinly sliced green onions

1. Preheat the oven to 350 degrees F.
2. In a medium pot filled with cold, salted water, add the diced potato and bring to a boil. Cook for 8-10 minutes until the potato is tender and can be pierced with a knife. Drain in a colander and set aside to cool.
3. Heat 2 tablespoons of oil in an oven-safe, 12-inch non-stick skillet, or in a cast-iron pan, over medium heat.
4. Add the onions, rosemary and a pinch of salt and pepper into the hot pan. Cook, stirring occasionally, for 10 minutes until the onions are softened.
5. In the meantime, in a medium-bowl, whisk the eggs, milk, green onions and a pinch of salt and pepper.
6. Add the remaining 2 tablespoons of olive oil into the pan with the onions along with the cooled potatoes. Mix together and spread into an even layer.
7. Pour the egg mixture over the onions and potato. Allow the eggs to cook and set, about 5 minutes.
8. Remove the pan from the heat and put into the oven to finish cooking, about 10 minutes until fully cooked and slightly golden on top.
9. Carefully remove the pan from the oven and set aside to cool -- remember, the handle will be very hot! It's a good idea to slide the oven mitt over the handle as a reminder not to touch it as it cools.
10. Remove the frittata from the pan, either by inverting onto a plate or, or cutting slices directly out of the pan. Serve warm or at room temperature.

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