Potato Fritatta

 So remember how I made you that one potato dish the other day?

Well, I still have all these potatoes just sitting around and felt like they were due for another round in my kitchen. And for the love of breakfast, I made you a fritatta. 

Breakfast for dinner is underrated. It really is. Really.

So go ahead, eat your breakfast, for dinner.

I won't tell. I will just join you.

 This is a dish you could make in a flash at any time on any day. 

Most people always keep potatoes around and have a few eggs in the pantry. After those key ingredients it only take a few others to take this to breakfast, lunch, dinner or snack heaven. 

And I know what you may be thinking, "Amanda, where is the cheese? You love cheese. How can there be no cheese in this dish?"

Oh you are so clever. And you are right. I do love cheese. But this dish is so hearty and filling that cheese is really uneccesary. Gasp! Did I really say that. 

Feel free to add cheese if you like. I won't give you any dirty looks. 

Potato Fritatta

4 Tbls olive oil

1 small onion, sliced

6 small/med red potatoes, cut into 1/8-inch thick slices

3 Tablespoons unsalted butter

Kosher salt

Freshly ground pepper

7 large eggs

2 Tablespoons snipped chives

2 Tablespoons heavy cream

Adjust the oven rack to the middle position and preheat oven to 350 degrees.

Heat a medium oven proof cast iron skillet over medium high heat with 2 tablespoons of olive oil and 1 tablespoon of butter. Add the onions and cook until caramelized, about 8 to 10 minutes.  Deglaze the pan with a splash of water, scraping any brown bits from the bottom with a wooden spoon.  Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes.

Transfer the sliced potatoes into the pan.  Add remaining olive oil.  Toss with a spoon to combine. Season generously with salt and pepper.  Cover the pan with a lid and cook, stirring ocassionaly, until the potatoes are tender.

Whisk the eggs, parsley and cream together.  Season with some salt and pepper. Melt the remaining 2 Tablespoons butter in the skillet, making sure that melted butter greases the side of the cast iron as well. Top the potatoes with the egg mixture and then snip the chives over the top of the fritatta.  Cover the skillet with foil or lid and bake for 30 minutes.  Remove the lid/foil and bake for 10 minutes more.

Slice and serve directly from the skillet, warm or at room temperature.