Olive Potato Frittata
Yield
4 servingsPrep
15 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 2 | medium |
potatoes
sliced |
|
| 1 | medium |
onions
cut into thin wedges |
|
| 2 | cloves |
garlic
minced |
|
| ½ | teaspoon |
salt
divided |
|
| ¼ | teaspoon |
black pepper
|
|
| 8 | large |
eggs
|
|
| 2 | tablespoons |
oregano
snipped |
*
|
| ½ | cup |
olives
pitted, ripe, sliced |
*
|
| ¼ | cup |
provolone cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 2 | medium |
potatoes
sliced |
|
| 1 | medium |
onions
cut into thin wedges |
|
| 2 | cloves |
garlic
minced |
|
| 2.5 | ml |
salt
divided |
|
| 1.3 | ml |
black pepper
|
|
| 8 | large |
eggs
|
|
| 3E+1 | ml |
oregano
snipped |
*
|
| 118 | ml |
olives
pitted, ripe, sliced |
*
|
| 59 | ml |
provolone cheese
|
*
|
Directions
In a 10 inch broiler-proof or regular skillet, heat oil.
Add potatoes, onion, garlic, ¼ teaspoon of the salt, and the pepper.
Cover and cook over medium heat for 5 minutes.
Turn potato mixture with a spatula.
Cover and cook for 5 to 6 minutes more until potatoes are tender, turning mixture once more.
In a medium mixing bowl, beat together eggs, oregano, and the remaining salt.
Pour egg mixture over hot potato mixture.
Sprinkle with olives.
Cook over medium heat.
As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture to allow the uncooked portion to flow underneath.
Continue cooking and lifting edges until egg mixture is almost set (the surface will be moist).
Place the broiler-proof skillet under the broiler 4 to 5 inch from the heat.
Broil for 1 to 2 minutes or until top is set.
Sprinkle the top with finely shredded provolone or Parmesan cheese.
Serve immediately.
To serve, cut the frittata into wedges.
