pat's Recipe

Olive Potato Frittata

Category: Eggs

2 Tbsp olive oil
2 medium potatoes thinly sliced
1 medium onion, cut into thin wedges
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
8 eggs
2 Tbsp snipped fresh oregano or 1 tsp dried
oregano, crushed
1/2 cup sliced pitted ripe olives
1/4 cup finely shredded provolone or Parmesan
cheese

In a 10-inch broilerproof skillet heat oil; add potatoes, onion, garlic, 1/4 tsp of the salt, and the pepper. Cover and cook over medium heat for 5 minutes. Turn potato mixture with a spatula. Cover and cook for 5 to 6 minutes more or till potatoes are tender, turning mixture once more.
In a medium mixing bowl beat together eggs, oregano and the remaining salt. Pour egg mixture over hot potato mixture, Sprinkle with olives. Cook over medium heat. As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture to allow the uncooked portion to flow underneath. Continue cooking and lifting edges till egg mixture is almost set (the surface will be moist)
Place the broilerproof skillet under the broiler 4 to 5 inches from the heat. Broil for 1 to 2 minutes or till top is set. Sprinkle the top with finely shredded Provolone or Parmesan cheese. Serve immediately.

makes 4 maindish servings