Potato Frittata for Brunch

Directions

Peel potatoes, slice very thinly and set aside.

Slice onions very thinly.

Heat oil in a 10 inch nonstick, oven-proof skillet.

Layer potato slices in pan and cook over medium heat for 5 minutes; lower heat if potatoes begin to brown.

Using a pancake turner, turn potato slices over, sprinkle onions on top and cook for 5 more minutes.

Repeat 2 more times, turning onion with potato, until potatoes have cooked for 20 minutes total.

Onions will be translucent and potatoes will be soft and slightly golden.

Beat eggs with a whisk in a large bowl.

Add rep pepper, salt and pepper, beat again and pour mixture into skillet.

As egg begins to cook and become firm around the edges, carefully lift edge with a flexible spatula, allowing uncooked egg to slide under the cooked egg.

Cook for 5 minutes on top of the stove.

Then sprinkle with Parmesan cheese, place skillet in oven and bake at 350℉ (180℃) for 15 minutes, until golden.

Loosen frittata from skillet edge with spatula and slide onto a large serving plate.

Cut into wedges and serve. Frittata can be enjoyed either warm or at room temperature.