I just knew I was going to love this Tasty Potato and Onion Frittata even before it was out of the pan, because I've never met a potato I didn't like.
Tasty Potato and Onion Frittata
from Annabel Langbein's Simple Pleasures
3 tablespoons olive oil
2 onion, finely sliced
1 teaspoon salt
ground black pepper, to taste
4 medium potatoes, peeled and boiled in salted water for about 10 minutes
2 tablespoons finely chopped parsley
Heat 2 tablespoons of the oil in a large frypan. Add the onions and cook for about 8 minutes, until they are pale golden. In a large bowl, whisk the eggs with the salt and pepper. Cut cooled potatoes into 1/2cm slices and stir into the egg with the onions and parsley, making sure all of the potato slices are separated and coated with egg.
Heat remaining oil in frypan used for onions. Add egg mixture. As the base begins to cook, use a spatula to lift it in several places, allowing the raw egg to run underneath. Once it starts to set, leave it to cook over a very low heat until just set through (about 12 minutes).
Run a knife around the edge to loosen, flip onto a plate then slide back into the pan to cook through. Test by gently pressing the centre - if it bounces back it's cooked. Cool for 5 minutes before turning out onto a plate. I prefer this eaten at room temperature, but you can also eat it hot. It's also delicious cold, stuffed into focaccia and then stuffed into your mouth :)