Potato and Onion Frittata

Instructions

1. Prepare the potatoes and onions
   Heat 2 tablespoons of olive oil in a 10-inch oven-safe nonstick skillet over medium heat. Add the sliced potatoes and onions, sprinkle with 1/4 teaspoon salt, and cook, stirring occasionally, until the potatoes are tender and the onions are translucent, about 12-15 minutes. Add the garlic during the last minute of cooking and stir to combine.
2. Prepare the egg mixture
   Meanwhile, in a large bowl, whisk together the eggs, milk, Parmesan cheese, parsley, oregano, remaining salt, and black pepper until well combined.
3. Combine and start cooking the frittata
   Pour the egg mixture over the potato and onion mixture in the skillet. Stir gently to distribute the ingredients evenly. Cook over medium-low heat without stirring for about 5-7 minutes, or until the edges are set but the center is still runny.
4. Finish cooking under the broiler
   Preheat the broiler. Place the skillet under the broiler, about 6 inches from the heat source, and broil for 2-3 minutes until the top is golden brown and the center is set. Watch carefully to prevent burning.
5. Serve the frittata
   Remove the skillet from the oven (remember the handle will be hot!). Let the frittata cool for 5 minutes. Run a spatula around the edges and underneath to loosen it. Slide it onto a serving plate or cutting board. Cut into wedges and serve warm or at room temperature.