I relish brunch prepared for dinner on Friday evenings after an especially tiring week.  This evening happens to be just such an evening.  Enjoy the Frittata, served alongside bacon, toast and jam…and naturally a Mimosa or glass of smooth wine.

Spanish Potato Frittata
The finished product, presented as brunch entree and also as appetizer.

You will need:
5 large eggs
1small onion, diced
3 medium potatoes, peeled, thinly sliced, and patted dry
4 oz Gruyere cheese, grated
4 Tbs olive oil, divided
1/8 t sea salt
1/4 t ground black pepper

Heat 3 Tbs of olive oil in frying pan on medium high.
When hot, add onion and potatoes.
Toss them around in the oil to coat.
Turn heat down to lowest setting.
Add salt and pepper.
Put lid on frying pan and cook gently for 10 minutes, shaking pan occasionally.
Turn mixture over and continue cooking another 10 minutes, until tender but not brown.

Meanwhile, break eggs in large bowl and whisk them lightly.
It’s important not to over beat.
Add grated cheese and stir.
When onions and potatoes are cooked, add them to the egg mixture in the bowl.

Put frying pan back on heat.
Add 1 Tbs of oil and turn heat back up to medium.
When oil is hot, stir potato and eggs thoroughly and pour into frying pan.
Turn heat down to low immediately.
Cook 20 minutes uncovered.
Every now and then draw the edge in gently with a palette knife.

When there is virtually no liquid egg left on the surface of the frittata,
turn it over to cook the other side.
To do this, place a flat plate over the pan,
and carefully invert both so the frittata is on the plate.
Put pan back on heat. Spray well with cooking spray.
Use a palette knife to gently ease the tortilla back in to cook the other side.
*Or treat yourself to a tortilla/frittata skillet duo. It makes life so easy!
Cook 5 – 7 minutes more.
Remove from heat and allow frittata to settle 2 minutes.
It should then be cooked through but still moist in the center.

Happy Friday Frittata Fun Night!  Cheers to the weekend!