Sliced Potato and Onion Frittata
|Baking potatoes||750 Gram|
|Vegetable oil||1⁄2 Cup (8 tbs)|
Peel and slice potatoes and onion 1/8 inch (3 mm) thick, keeping each vegetable separate.
In 10-inch (25 cm) skillet over high heat, heat all but 2 tbsp (25 mL) oil; add potato slices and fry, turning frequently, until golden brown, about 10 minutes.
With slotted spoon, remove potatoes and drain in sieve.
Fry onion until lightly browned, about 4 minutes; drain.
In large bowl, beat eggs and salt; add potatoes and onions.
In skillet over medium-high heat, heat remaining oil; pour in frittata mixture.
Cook until bottom sets, lifting frittata with spatula to allow uncooked eggs to flow underneath and set.
When edges are firm but top is still moist, cover skillet with large plate; turn over together and slide frittata back into skillet, cooked side up.
Cook for 1 to 2 minutes longer or until bottom is set.
Transfer to heated platter and serve hot, cut in wedges.