I served this frittata this past Saturday since I had a house full of people in for the long holiday weekend. It served eight people easily and was really easy to put together the morning of. It can be served hot or at room temperature for those late morning risers. I think next time I will add some vegetables and bacon.
Recipe Courtesy of: Lucinda Scala Quinn
- 2 tablespoons extra-virgin olive oil
- 1/2 onion, chopped
- 1 large potato, peeled, cooked, and cut into 1/2-inch cubes
- 1 1/2 teaspoons coarse salt
- 8 large eggs, beaten
- Heat a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. Swirl in the olive oil. Add the onion and saute until translucent, about 3 minutes. Add the potato and 3/4 teaspoon of the salt. Continue to cook and occasionally stir until the onion and potato are slightly browned, 5 to 6 more minutes.
- Add the eggs and the remaining 3/4 teaspoon salt. Swirl them around the pan and lower the heat. When the eggs are set on the side but the top is still loose, place the pan under the broiler for 2 minutes. The frittata will turn slightly golden and puff up before it settles. Cut into wedges to serve.
NOTES: I used a shallot instead of an onion. Also, I baked an extra potato a couple of days ahead for dinner which made it easier to use for the frittata.