A great way to use up leftover roasted potatoes.
Two Medium Sized Yukon Gold Potatoes With Skins (Cleaned And Cut Into About 3/4 Inch Cubes)
1/2 Cup Of Diced Spanish Onion
A Minced Garlic Clove
Two Tablespoons Of Olive Oil
Eight Beaten Eggs
1/2 Teaspoon Of Dried Oregano
1/2 Teaspoon Of Paprika
1/4 Teaspoon Of Ground Black Pepper
1/4 Teaspoon Of Cayenne Pepper
A Teaspoon Of Sea Salt, Divided
Three Teaspoons Of Chopped Fresh Italian Parsley
Preheat the oven to 300 degrees.
Into a 12 -14 inch skillet, add the olive oil, a 1/2 teaspoon of sea salt, and the black pepper. Put on medium heat. After two minutes, add the potatoes. Cook the potatoes for 7 minutes until they are golden brown stirring occasionally. Note: If you are using leftover potatoes that are already cooked, you will only need to warm the potatoes in the olive oil for about two minutes. Add the onions. Cook for an additional three minutes stirring occasionally.
While the potatoes and onions are cooking, add the garlic, the parsley, the oregano, the paprika, the cayenne pepper, and 1/2 teaspoon of sea salt to the beaten eggs. Mix well with a whisk.
Add the egg mixture to the skillet with the potatoes and the onions. Cook without touching for 4 minutes or until the eggs begin to set around the edges.
Place the skillet into the preheated oven. Bake for 15-20 minutes until the eggs are cooked and completely set.
Let the frittata cool for 3 minutes and cut it into wedges.