Potato Frittata For Brunch (Pg&E "Spotlight") Recipe

Step 1

Peel potatoes, slice very thinly and set aside. Slice onions very thinly.

Step 2

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.

Step 3

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.

Step 4

Cook for 5 minutes on top of the stove. Then sprinkle with Parmesan cheese, place skillet in oven and bake at 350 degrees for 15 minutes, until golden.

Step 5

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.

Things You'll Need

  • 2md Potatoes
  • 1/2 Onion
  • 3tb Oil, olive
  • 12 Eggs
  • 3tb Pimento, or
  • Bell Peppers, Red Roasted
  • - chopped
  • 1ts Salt
  • 1/2ts Pepper
  • 2tb Cheese, Parmesan
  • - freshly grated

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