Potato, Onion, and Cheese Frittata

Potato, Onion, and Cheese Frittata
Serves 4

• 1 small potato, peeled and cut into small dice (about 1 cup)
• 2 tablespoons extra-virgin olive oil   ***
• Salt  ***
• 1/2 onion, cut into small dice (about 1/2 cup)
• 6 Dry Dock Farm Fresh eggs, thoroughly blended   ***
• 1/2 cup shredded Tillamook cheddar cheese (or Gruyere works great)   ***
• Freshly ground black pepper   ***
• 5 strips cooked Benton's Bacon, chopped   ***

*** In stock at The Wine and Cheese Place

More options to add....

• Mushrooms, Shiitake work great
• Green onion, chopped
• Red and green peppers
• Avocado

Preheat the broiler.
In a medium nonstick fry pan, combine the potatoes and olive oil over medium-high heat and stir or toss them in the pan to coat the potatoes with oil. Add a three-finger pinch of salt, just to coat the surface. When the potatoes are lightly browned, add the onions, salt to coat the onions, and continue to cook until the onions are tender, stirring or tossing the potato and onion.

Place the eggs in a medium bowl and add the cheese, along with ½ teaspoon salt and several grinds of pepper, and stir to combine and disperse the cheese.  Stir in bacon.   Pour the egg mixture over the potatoes and onions and reduce the heat to medium, swirling the pan so that the eggs even out. Cook until the edges are set, a couple of minutes depending on the heat level, checking to make sure that the eggs aren't sticking. Place the pan underneath the broiler until the eggs are just set, a minute or two depending on your broiler. When the top is set, invert the frittata onto a cutting board  and cut into wedges. Serve.


Adapted from  Michael Ruhlman's Potato, Onion, and Cheese Frittata from Egg: A Culinary Exploration of the World's Most Versatile Ingredient