True Taste of Italy

Frittata with Potatoes (Frittata con Patate) is an Italian-style omelet.  A variety of fillings mix with eggs instead of being folded inside.  The frittata is then cut into wedges and eaten either hot or cold.

Ingredients for Frittata with Potatoes:

• 8 eggs
• 3 tablespoons olive oil
• 1 medium potato, thinly sliced
• 1 small red onion, thinly sliced (optional)
• Grated parmigiano cheese

Directions for Frittata with Potatoes:

• Beat eggs with wire whisk for 2 to 3 minutes in medium bowl.  Add salt and pepper to taste, mix well, and set aside.
• Heat olive oil in large non-stick skillet over medium heat.  Add thin potato slices  and red onion slices and sauté until tender.
• Pour egg mixture into skillet, cover, and cook over medium heat.  When edges are firm, separate egg from skillet  with spatula.  Tilt skillet so uncooked egg on top runs to bottom of skillet and cooks.
• When egg mixture is no longer runny on top, place large plate over skillet and flip frittata so that uncooked part is facing up.  Slide uncooked side into skillet to finish cooking.
• Remove frittata from skillet onto plate and sprinkle parmigiano cheese over top.  Cut into wedges and serve.

Serves 4 to 6.