Yield: 6-8 servingsIngredients
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
- Preheat the oven to 350 degrees F.
- 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.
- Heat 2 tablespoons of oil in an oven-safe, 12-inch non-stick skillet, or in a cast-iron pan, over medium heat.
- 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.
- In the meantime, in a medium-bowl, whisk the eggs, milk, green onions and a pinch of salt and pepper.
- 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.
- Pour the egg mixture over the onions and potato. Allow the eggs to cook and set, about 5 minutes.
- 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.
- 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.
- 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.