Spanish Frittata

Ingredients

• 2 russet potatoes — scrubbed
• 6 eggs
• 2 teaspoons vegetable oil
• 1 medium yellow onion — peeled and chopped
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper

Method

1. Preheat the oven to 400 °F.
2. Put the potatoes in a non-stick skillet on the stove and cover with cold water.
3. Turn the heat to medium-high and cook about 15 minutes until the potatoes are easily pierced with a knife.
4. Drain the potatoes well and set aside to cool.
5. Then peel and cut into 1-inch cubes.
6. Put the eggs, salt, and pepper in the bowl and mix well with a whisk.
7. Return the skillet on the stove and turn the heat to medium-high.
8. Add the oil.
9. Add onion and cook about 5 minutes until soft.
10. Add the cubed potatoes.
11. Pour the egg mixture over the potatoes and onions.
12. Press down with a spatula to make an even layer and shake gently to prevent sticking.
13. Lower to medium heat and cook about 7 minutes.
14. Transfer the skillet to the oven and cook until the frittata is completely set, about 5 minutes.
15. Gently loosen frittata from the pan.
16. Place a serving plate over the skillet and carefully invert the frittata onto the plate.
17. Slice into 4 wedges.
18. Serve warm.