1 onion, peeled and chopped
2 potatoes, peeled and diced
2 T. canola oil
salt & pepper, to taste
5 large eggs, beaten
Sauté onion and potatoes together in a large frying pan with canola oil and salt & pepper until the onion and potatoes are tender, 10-15 minutes. Beat the eggs and add them to the pan. Allow to cook over medium heat, moving the eggs around (as you would for an omelet) until almost cooked through to the top, 2-3 minutes.
Take the pan off the heat and slide the frittata onto a dinner plate. Flip it back into the pan, and return to the stovetop to finish cooking, another 1-2 minutes. Cut into triangles, and enjoy!
Recipe from the "Mangia, Figlie" blog by Maria M. Boyer.
Original publish date of this recipe, September 29, 2010.