|Vegetable oil/Butter / combination||2 Tablespoon|
|Potato||1 Medium, cut into quarters and thinly sliced|
|Onion||1 Medium, thinly sliced|
|Chopped fresh marjoram/Basil / tarragon / rosemary / oregano||1 1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced / pressed|
|Eggs||4 Large, beaten|
|Grated cheese||1⁄2 Cup (8 tbs)|
|Ground black pepper||To Taste|
Heat the oil in a large skillet.
Saute the potatoes and onions covered, stirring frequendy, for about 8 minutes, until they are tender and golden.
Stir in the herb and the optional garlic.
Pour the beaten eggs over the sauteed vegetables, tilting the pan to distribute them evenly.
Sprinkle on the cheese, and salt and pepper to taste.
Cover the pan and cook on low heat for 10 minutes, until the eggs are set and golden on the bottom.
To brown the top of the frittata: If your skillet is flameproof, simply place the frittata under a preheated broiler for about 2 minutes.
Otherwise, carefully slide the frittata onto a plate and then flip it over, back into the skillet, to brown the other side.