|5 tablespoons olive oil||3 small to medium red potatoes, sliced 1/8-inch thick|
|1/2 medium yellow onion, shaved thin||8 large eggs|
|Generous pinch black pepper||1 tablespoon hopped flat leaf parsley|
|Generous pinch salt|
Preheat the oven to 325°F.
In a 6-inch sauté pan, heat 1 tablespoon olive oil on medium heat. Add the onions and sauté for about 5 minutes, or until the onions are soft and have a little color. Season them with a generous pinch of salt and a generous pinch of black pepper. Set aside.
In a 10-inch non-stick, oven-safe pan, heat 4 tablespoons olive oil over medium heat. Fan the red potatoes in a circle, starting on the outside of the pan and working in, until the entire pan is covered, with very little showing through. A little overlap is okay, but not too much. Season the potatoes with a generous pinch of salt and pepper.
Cook the potatoes on medium heat so that they start to crust. After 1 – 1½ minutes reduce the temperature to low, and let cook for another 5 to 7 minutes, or until the potatoes are fork tender.
Add the softened onions on top of the potatoes.
Whisk a generous pinch of salt into eggs, and pour over onions and potatoes in the pan. Cook for 20-30 seconds on medium heat. Move the pan to the oven, and bake for 10 to 12 minutes. It should look like a little egg pie that’s firm to touch. If the egg is wet, it needs to cook a little longer.
Slide the frittata out of the pan and onto a plate. Slice into 8 pieces, sprinkle with chopped parsley, and serve.
A lighter version of this recipe can be made by substituting 12 egg whites for the 8 eggs.
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