Frittata

I am not in love with frittatas.  They are often too dry and often bland.  But I love this recipe.  It reminds me of a tortilla espanola.  It comes from Ciao Italia.

Frittata

Microwave or boil 4 med potatoes until tender.  Cool, peel and dice.

Heat 1/3 cup olive oil in a pan.  Dice one large onion and add it to the oil.  Cook about 8 minutes, or until soft.  Add diced potatoes and cook until the potatoes are starting to brown.  

Beat in a bowl:  5 large eggs, 1/4 cup chopped parsley, 1/4 cup grated parmigianno reggiano, salt and pepper.  

When potatoes are ready, pour egg mixture evenly over potatoes.  Treat it like an omelet, tilting the pan and pushing the edges toward the center, so that the uncooked egg slides under the cooked part.  When it's almost cooked through (when you shake the pan and it moves as one unit) put a plate over the pan and invert it, then slide it back into the pan and finish cooking for about 3 minutes.