Potato-Onion Frittata

• 6 red-skinned new potatoes
• 1 small red onion
• 3 tablespoons olive oil
• 8 eggs
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons Italian parsley, chopped

1. Preheat broiler.
2. Dice the potatoes and chop the onion.
3. In a large skillet (cast iron if available) gently saute the potatoes and the onion in the olive oil until lightly brown.
4. Break the eggs into a large bowl and beat with the salt and pepper.
5. Turn the heat up under the skillet and pour in the mixture.
6. Cook until set.
7. Place under broiler until browned and bubbling.
8. Turn out onto a heated platter or serve from the skillet.
9. Sprinkle with parsley before serving.

potatoes, red onion, olive oil, eggs, salt, italian parsley

Taken from cooking.nytimes.com/recipes/10452 (may not work)