Ryan Scott's Potato and Onion Frittata
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- ½ cup potatoes, cut into ½-inch pieces
- 1 teaspoon salt, divided
- 1 tablespoon olive oil
- ½ cup onion, thinly sliced
- 8 eggs, lightly beaten
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
Preheat oven to 425 °F.
In a medium pot, combine potatoes, ½ 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 frittata 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.