Potato and Onion Frittata

• 4 medium red-skin potatoes
• 8 large eggs
• 3 Tbs. grated Parmesan cheese
• 2 Tbs. chopped fresh parsley or basil
• 3/4 tsp. salt
• 1/4 tsp. black pepper
• 1 1/2 Tbs. olive oil
• 1 medium onion, halved and thinly sliced
• 1 clove garlic, minced
• 1 Tbs. butter

1. Place potatoes in medium saucepan with enough water to cover by one inch.
2. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes.
3. Drain potatoes and let cool.
4. Peel and cut into 1/4-inch-thick slices.
5. Meanwhile, in large bowl, whisk eggs until frothy.
6. Add cheese, parsley, salt and pepper, and whisk until blended.
7. Preheat oven to 350F.
8. In large ovenproof skillet, heat oil over medium heat.
9. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes.
10. Add garlic and cook, stirring often, 1 minute.
11. Add butter and reduce heat to medium-low.
12. Add potatoes and mix.
13. Slowly pour eggs into pan; do not stir.
14. Cook, undisturbed, 2 minutes.
15. Transfer skillet to oven and bake until eggs are cooked through, 15 to 18 minutes.
16. Remove from oven and let sit 2 minutes, then loosen with spatula and slide onto serving plate.
17. Let cool 5 minutes before slicing.

redskin potatoes, eggs, parmesan cheese, parsley, salt, black pepper, olive oil, onion, clove garlic, butter

Taken from www.vegetariantimes.com/recipe/potato-and-onion-frittata/ (may not work)