• 1/2 cup potatoes, cut into 1/2-inch pieces
  • 1 teaspoon salt, divided
  • 1 tablespoon olive oil
  • 1/2 cup onion, thinly sliced
  • 8 eggs, lightly beaten
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
Preheat oven to 425°F.
In a medium pot, combine potatoes, 1/2 teaspoon salt and enough water to cover potatoes. Bring to a boil over high heat and cook until potatoes are tender, about 12-15 minutes. Drain and set aside.

In a large, ovenproof skillet over medium heat, heat olive oil and add onions. Cook until soft and translucent, about 5 minutes. Add potatoes and cook for another 5 minutes.

Add eggs, salt and pepper to skillet and mix until all ingredients are just combined. Leave untouched and cook until edges are slightly cooked – the middle of the fritatta will still be a little runny. Place skillet in oven and bake until cooked, about 15-20 minutes. Remove from oven and slice into triangular pieces. Can be served warm or room temperature.