This frittata starts by gently cooking sliced potatoes until tender, then binding them together with a seasoned egg mixture. The dish is finished in the oven so it sets evenly and develops a light golden top. The result is soft in the middle, lightly crisp at the edges, and easy to slice and serve.
Potatoes, thinly sliced (600 g, about 4 medium)
Olive oil (3 tablespoons)
Onion, finely sliced (1 medium)
Large eggs (8)
Whole milk or cream (¼ cup)
Grated cheese such as Gruyère or Parmesan (¾ cup)
Kosher salt (1 teaspoon, or to taste)
Black pepper (½ teaspoon)
Fresh herbs such as parsley or chives (optional, for finishing)
Cook the potatoes – Heat olive oil in the skillet over medium heat, add potatoes, season lightly, and cook until tender and lightly golden.
Soften the onion – Add sliced onion to the pan and cook until soft and translucent.
Prepare the egg mixture – Whisk eggs, milk or cream, salt, and pepper in a bowl until well combined.
Assemble the frittata – Spread potatoes evenly in the pan, pour over the egg mixture, and sprinkle cheese on top.
Cook gently – Let the frittata cook on the hob for a few minutes until the edges begin to set.
Finish in the oven – Transfer to a preheated oven at 180°C (350°F) and bake until just set in the centre.
Rest before slicing – Allow to rest for 5–10 minutes before cutting.
Find it online: https://inagartendishes.com/ina-garten-potato-frittata-recipe/