Spanish Inspired Frittata

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 2 russet potatoes
• 1 onion, medium to large size, sliced
• 1 garlic clove, chopped
• 2 tablespoons parsley
• 2 teaspoons thyme
• 1 tomato, sliced
• 8 large eggs
• salt and pepper
• 1 1/2 cups cheddar cheese, grated

Recipe

• 1 set oven to 325°f.
• 2 peel potatoes and cut in half lengthwise. then cut each half into slivers about the thickness of a fat coin.
• 3 using an oven-safe pan, sauté the oil, potatoes, onion, garlic, parsley, thyme.
• 4 while frying the vegetables, beat eggs with a generous amount of salt and some pepper. set aside.
• 5 when potatoes are half-way done, add tomato and continue to sauté until potatoes and tomatoes are fully cooked. this means that the juices that the tomatoes give-off are pretty well evaporated. the vegetables should be tender with not too much moisture in the pan, otherwise the eggs won't set as well.
• 6 lightly press the potato mixture down into the pan to form a flat layer.
• 7 pour eggs over the potatoes. you can keep the burner on, but the eggs don't really cook at this step.
• 8 evenly sprinkle grated cheddar cheese on top of eggs.
• 9 put pan in the oven and bake until the eggs set, about 20 minutes.
• 10 cut into slices and serve. can be served warm, room temperature, and leftovers can be consumed straight out of the fridge!