Dinner Tonight: Frittata With Corn, Scallion, And Potato Recipe

• 1 large russet potato (or other baking potato), peeled and diced into 1/4 inch pieces
• 4 eggs
• 2 cups corn kernels (about 2 cobs worth of corn)
• 1 bunch scallions, separate white and green part and chop both
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 4 ounces mozzarella, chopped

1. In an iron skillet or oven safe skillet, pour in 2 tablespoons of the olive oil and turn the heat to medium. Add the chopped white parts of the scallions and the garlic. Saute for 2 minutes until softened.
2. Add the diced potato, turn the heat to medium-low and cook until soft, about 10 to 15 minutes. Add the corn kernels, season with salt and pepper, and cook for 1 minute if corn is frozen and 3 minutes if fresh.
3. Preheat the broiler.
4. In a large bowl, whisk together the eggs, green parts of the scallion and mozzarella. Pour in the potato mixture, and stir until well combined. Wipe out the skillet.
5. Pour the last tablespoon of the oil into the now clean skillet. Turn the heat to medium-high. Dump in the egg mixture and cook for 6 minutes, shaking the pan every 1 minute or so to keep it from sticking.
6. Then place the skillet underneath the broiler and cook for 2 to 3 minutes, or until the top is golden brown. Remove from the broiler, and slide onto a plate. Season with salt and pepper, carve like a pie, and eat.

russet potato, eggs, corn kernels, scallions, garlic, olive oil, mozzarella

Taken from www.seriouseats.com/recipes/2008/08/frittata-with-corn-scallion-and-potato-recipe.html (may not work)