Saturday, September 13, 2014

Potato and Herb Frittata

Another frittata!  This one is different from my breakfast frittata I posted a few weeks ago.  It is very similar but has completely different flavors.  I love frittatas because they are so versatile.  My parents were in town so of course I wanted to make them a nice breakfast before they left!  Here's how to make it:

10 eggs, beaten
10 baby Potatoes, thinly sliced (I used baby dutch yellow potatoes)
1 Onion, thinly sliced
3 cloves of Garlic, minced
Crushed red pepper flakes
1 tsp Rosemary, minced
1 tsp Thyme, leaves stripped from the stem
1 tsp Parsley, minced
Extra virgin olive oil, as needed

Preheat the oven to 400 degrees.

In a large nonstick skillet, coat the bottom with extra virgin olive oil and heat to medium heat.

 Add the potatoes and onions, season generously with salt,  and cook until the potatoes are tender and the onions are translucent.

Add the garlic and cook for a minute more.  Add some crushed red pepper flakes.  Lower the heat to medium low.

In a bowl, add the eggs, fresh herbs, and a pinch of salt.  Beat well then pour over the potatoes and onions.

Move the eggs around a bit to make sure everything is well mixed but make sure the potatoes and onions are in a single layer on the bottom of the skillet.

Bake for about 12 minutes, or until the eggs have set.

Let the frittata rest for a few minutes before serving.

Cut it just like a pizza and serve!

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