Potato and Onion Frittata

Hello lovelies and welcome to Mangia Mondays!

Kristin of Delightfully Dowling and I are thrilled that so many of you link up every week. It’s been a blast reading your posts, meeting fellow foodies and being inspired by your culinary talents!

For Father’s Day breakfast I tried my hand at making a frittata, and it was so easy! Now I can’t wait to try other combinations. This one is very basic, and therefore even my kids ate it!

Potato and Onion Frittata

Ingredients
1 T olive oil
1 lb. red bliss potatoes (*I substituted with baking potatoes I had on hand)
1 medium onion
8 large eggs
1 T grated fresh parsley
1/4 C freshly grated parmesan cheese
1/4 t black pepper
1/2 t salt

Directions
Slice potatoes and onions thinly.

{When I cook for my kids, I chop the onions finely because they think they don’t like onions and will complain at the sight of them. However if the onions are chopped finely the kids don’t even notice their presence and we all know the dish wouldn’t be the same without them! If I was serving this to adults only, I think the large thinly sliced pieces of onion give a prettier presentation in a dish like this.}

In a 10″ nonstick skillet, heat oil over medium heat. Add potatoes and onion; cook 7 minutes or until potatoes are cooked through and lightly browned, stirring occasionally. {Potatoes will become translucent when they are cooking through.}

Reduce heat to medium-low. Whisk together eggs, parsley, parmesan, pepper and salt.

Pour egg mixture over potatoes & onions.

Cover and cook for 15-20 minutes for red bliss potatoes, *20-30 minutes for other white potatoes. Frittata is done when eggs are cooked through and potatoes are fork tender.

Slide frittata onto a cutting board. Cut into wedges to serve.

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