Corn, Tomato, and Avocado Frittata

• 1 large Yukon Gold potato, cut into 1/2-inch cubes
• 2 tablespoons unsalted butter
• 1/4 small yellow onion, sliced
• 1/4 teaspoon kosher salt, or more to taste
• 1/4 teaspoon freshly ground black pepper, or more to taste
• 8 large eggs
• 4 ounces semihard cheese (page 23), roughly chopped (1 cup)
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon garlic powder
• Dash of Tabasco or other hot sauce
• 3 tablespoons salsa verde (mild to medium)
• 1 plum tomato, halved and thickly sliced
• 1 avocado, cut lengthwise into 8 slices
• 3 to 4 tablespoons fresh corn kernels or frozen (optional), defrosted

1. Preheat the oven to 375F.
2. In a medium saucepan, boil the potato in salted water for 7 minutes, or until tender when pierced with a fork.
3. Drain well and set aside.
4. In a large, ovenproof skillet, melt the butter over high heat.
5. Add the potato, onion, and 1/8 teaspoon each of salt and pepper and stir.
6. Cook for 2 minutes without stirring to brown the potato and onion.
7. Continue cooking for an additional 3 minutes, stirring occasionally.
8. Remove from the heat.
9. In a large bowl, beat the eggs and then whisk in half of the cheese.
10. Add the flour, baking powder, garlic powder, Tabasco sauce, and remaining 1/8 teaspoon each salt and pepper.
11. Whisk to combine.
12. Pour the egg mixture over the potato mixture in the skillet.
13. Drizzle the salsa verde over the top.
14. Layer the tomato, avocado, the remaining cheese, and the corn kernels on top and season with additional salt and pepper if desired.
15. Transfer the skillet to the oven and bake for 25 minutes, or until the center of the frittata begins to brown and the eggs are cooked.
16. Serve warm or at room temperature.
17. The frittata will keep, covered, for up to 1 day in the refrigerator.
18. Reheat in the microwave.

potato, unsalted butter, yellow onion, kosher salt, freshly ground black pepper, eggs, semihard cheese, allpurpose, baking powder, garlic, salsa verde, tomato, avocado, fresh corn kernels

Taken from www.epicurious.com/recipes/food/views/corn-tomato-and-avocado-frittata-387829 (may not work)