Onion and Potato Fritata

The key to making this is to have too many onions and potatoes. I use an All Clad Stainless Steal Saute Pan that can easily go from the stove top to under the broiler. This was the first pan Eric got for me when we started kicking it together.

1. In olive oil, saute up a big sliced white onion. (I have a preference for the quarter round slice). Remove onions from pan and put in a big bowl.

2. I add too much olive oil to the pan and then saute up thinly sliced potatoes. Adding chopped rosemary tastes really good. Do not crowd as they will not fry up nicely. I like them almost crispy. As cooked, remove with slotted spoon and add to onions. Last night I had 3 batches (4 small yellow potatoes) of these to get enough.

3. In a small separate bowl, whip together 6 eggs. Pour eggs over mixture and combine. Judge the ratio and add another egg if you need to, keeping in mind that the less eggs to potatoes and onions, the better. Add salt and pepper.

4. Heat up the reaming olive oil in the same pan over high heat and pour egg mixture in. Give a chance to set, then turn heat down to low. This next part seems to always take about 12 minutes. (At some point here, preheat your broiler). I like to use my favorite Cutco knife spatula to go around the edge. If the fritata pulls away easily from the edge, then it's close to done.

5. Grate some Parmesan over the top of the egg dish and stick it under the broiler until the top is a nice golden toasted brown.

6. You can serve it right out of the pan, or loosen the firtata with a knife and then flip it onto a plate and then onto another plate so the pretty golden brown side is up.

Last night I served this with a Salsa Verde (garlic, capers, anchovies, mustard, red wine vinegar, parsley, olive oil, salt and pepper) sauce, herb jam, and tomato jam. A sour creme chive sauce can also be good. Sometimes Eric and I will have something like this with a simple green salad for dinner.