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Monday, March 7, 2011

Meatless Monday: Potato and Onion Frittata

Potato Frittata
Eggs just aren't for breakfast in our house -- there are times when eggs are perfectly fine for dinner. During the week, it's a challenge to find good eats that are quick, healthy and use fresh ingredients and this little meatless number was a snap to get on the table in under 30 minutes.

This dish reminds me a Spanish Tortillas from a tapas restaurant in my hometown of Omaha. Where I live, there really isn't a true tapas place so biting into this dish took me back to that little restaurant in Benson (an area of Omaha). I wonder if it's still open (I can't recall the name)? Next time I'm in Portland, I swear I'm going to seek out a tapas restaurant for some sangria and tasty plates.

I modified this recipe from two offered up by my standby, Everyday Food.

Potato and Onion Frittata

2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 (8 ounces) baking potato, peeled and thinly sliced
1/2 teaspoon dried rosemary, crumbled
Coarse salt and ground pepper
5 large eggs (I used 8 eggs and skipped the egg whites)
5 large egg whites
1/2 cup whole flat-leaf parsley leaves
1/2 cup of gruyere cheese (I added this)

In a medium (10-inch) nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine.

Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.
Meanwhile, in a medium bowl, whisk together eggs, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet.

Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes.

Top with cheese and place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.

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