(adapted from a December 2005 Gourmet recipe)
8 large eggs
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
2 cups shredded potatoes
1 medium onion, cut in half and thinly sliced
3/4 cup shredded soft cheese, such as fontina or havarti
4 cloves garlic, crushed
1 heaping teaspoon dried parsley, or 1 tablespoon fresh parsley, plus a little for garnish
Put oven rack in middle position and preheat oven to 375 degrees F.
Whisk together eggs, salt and pepper until just combined.Heat oil in an ovenproof 9- to 10-inch heavy nonstick skillet over high heat until very hot but not smoking. Add potatoes and onions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more.
Pour beaten eggs evenly over potato mixture and sprinkle cheese, garlic and parsley over eggs. Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes. Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate, sprinkle with a little more parsley and serve immediately.
*This is very good served with smoked salmon and a garden salad.*