Recipe

Frittata Formaggio With Potatoes Recipe

	Daddyoman / All my dishes 3 months, 2 weeks ago I love making and serving frittatas. They don’t require the delicate folding of traditional omelets and they can be made in any cooking style desired. Use a large covered, heavy skillet that can be transferred to the oven. Measures of seasoning ... More Prep:20m Cook:45m Servings:56	Daddyoman
	italian meditteranean take on eggs and potatoes

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Ingredients

1/2 yellow onion, chopped

2 cloves garlic, minced

6 large eggs

1/2 cup of water

1/2 cup of milk

salt

pepper

11/2 teaspoons marjoram

1/2 tablespoon chervil or parsley

1 teaspoon oregano

1/4 cup white wine

3 small-medium red potatoes, finely chopped

1/2 cup shredded mozzarella cheese

Olive oil

Directions

In a heavy skillet or dish that can be transferred to the oven, saute' onion in several tablespoons olive oil and wine until onion starts to turn transparent, about ten minutes.

Lower heat.

Add garlic and cook until garlic just starts to darken (2-4 minutes).

Remove onion and garlic with slotted spoon.

Add chopped potatoes, salt, pepper, and half of the herbs, adding more oil if necessary.

Cover and cook over medium-low heat until light brown, turning several times.

Preheat oven to 350.

While potatoes are cooking, mix four eggs, two egg whites, milk and water. Add salt, pepper, and the rest of the herbs.

Loosen the potatoes from the bottom of the pan and pour in about 1/4 of the eggs mixture and cook until just set.

Add the rest of the eggs and place uncovered in the oven. Bake for 10-15 minutes until the eggs look set.

Add the shredded cheese on top, and put back in the oven.

When the cheese is melted and starts to darken, it is done.

Slice like a pie and serve.