Potato Frittata

Instructions

1. Prepare the potatoes
   In a 10-inch non-stick, oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced potatoes and half the salt. Cook, stirring occasionally, until potatoes begin to soften but not brown, about 10 minutes.
2. Cook the onions and garlic
   Add the sliced onions to the skillet with the potatoes and cook until onions are translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. The potatoes should be tender but not falling apart.
3. Prepare the egg mixture
   In a large bowl, whisk together the eggs, milk, Parmesan cheese, parsley, oregano, red pepper flakes (if using), remaining salt, and black pepper until well combined.
4. Combine and start cooking the frittata
   Pour the egg mixture evenly over the potato and onion mixture in the skillet. Gently stir to ensure the eggs are distributed throughout the potatoes. Cook over medium-low heat for about 5-7 minutes, until the edges begin to set but the center is still runny.
5. Finish in the oven
   Preheat the broiler. Place the skillet under the broiler for 3-5 minutes, until the top is golden brown and the center is set. Watch carefully to avoid burning. The frittata is done when the center is firm to the touch and doesn't jiggle when you shake the pan.
6. Serve the frittata
   Remove from the oven and let cool for 5 minutes. Run a spatula around the edges to loosen, then slide onto a serving plate or cut into wedges directly in the pan. Serve warm or at room temperature, garnished with additional fresh parsley if desired.