• 2 tablespoons extra-virgin olive oil (EVOO)
  • 2 red onions, sliced
  • 4 Idaho potatoes, thinly sliced
  • 4 cloves garlic, finely chopped
  • 12 extra-large eggs
  • 1/3 cup half-and-half (eyeball it)
  • Few drops hot sauce
  • Salt and freshly ground black pepper


Serves: 12 wedges




Preheat oven to 400F.



Heat a 12-inch nonstick oven-safe skillet over medium-high heat with EVOO. Add the red onion, potatoes and garlic to the pan. Cook until the onions are soft and the potatoes are crispy and golden brown.



While the onions, potatoes and garlic are cooking, beat the eggs together with the half-and-half, hot sauce, salt and freshly ground black pepper. Pour the eggs over the potato and onion mixture and let them set. Using a spatula, raise the eggs off the bottom of the skillet and allow more of the liquid egg to settle.



When the frittata has set, transfer to the oven and cook 10-12 minutes until the top is deep golden brown. Remove the frittata and let it stand 5 minutes. Cut into 12 wedges and serve.