Method:

Prepare the Vegetables: Start by peeling and dicing the potatoes into small cubes (about ½ inch). Finely chop the onion.

Cook the Onions and Potatoes: Heat olive oil in an oven-safe pan over medium heat. Add the chopped onion and ½ tsp salt, cooking until softened (about 5 minutes). Add the diced potatoes with another ½ tsp of salt. Stir occasionally, cooking for about 10-15 minutes until the potatoes are golden and crispy on the edges.

Prepare the Egg Mixture: While the potatoes cook, crack the eggs into a bowl. Add ½ tsp salt and ¼ tsp black pepper. Whisk until well combined.

Combine and Cook the Frittata: Once the potatoes are tender, pour the egg mixture evenly over the potatoes. Let it cook for about 3-4 minutes, stirring occasionally to ensure the eggs are starting to set around the edges.

Broil (Optional): If you have an oven-safe pan, transfer the pan to the broiler for 2-3 minutes to finish cooking the top of the frittata. If you don’t have a broiler, cover the pan with a lid and cook on low heat until the eggs are fully set. Alternatively, you can carefully flip the frittata, though this might break it.

Garnish and Serve: Remove from the heat, garnish with chopped parsley, and serve warm with a side of fresh bread or salad.

Variations:

Cheese: Add grated cheese, like Parmesan or mozzarella, into the egg mixture for a richer flavor.

Vegetarian Options: Feel free to add other veggies like bell peppers, spinach, or mushrooms for extra flavor and nutrition.

Herbs: You can use fresh rosemary or thyme for an aromatic twist.

Tips:

If you have leftover boiled potatoes, use them to speed up the cooking process. Just crisp them up in the pan before adding the eggs.

For a lighter version, use fewer eggs or substitute with egg whites only.