Potato Frittata

Potato Frittata 

(original recipe here)

2 tablespoons butter

1 small yellow onion, sliced

10 small potatoes, cut into 1/8-inch-thick slices

1 zucchini, cut into 1/8 inch-thick slices

3 tablespoons unsalted butter

Kosher salt

Freshly ground pepper

6 eggs

1 tablespoon minced basil

1.5 oz. of feta cheese

Adjust the oven rack to the middle position and preheat the oven to 400˚F.

Heat a medium sauté pan over medium-high heat and drizzle 2 tablespoons of the oil into it.  Add the onions and cook until they’re carmelized, 8 to 10 minutes.  Transfer the onions to a roasting pan and toss the with the potatoes and zucchini. Add 2 tablespoons oil and season generously with salt and pepper. Cover the pan with aluminum foil and bake for 25 to 30 minutes, until the potatoes are tender.  Set them aside to cool for 15 minutes.  Reduce the oven temperature to 350˚F.

Meanwhile, whisk the eggs and basil together and season with salt and pepper.

Add the potatoes and onions to the egg mixture.  Heat a 9-inch cast-iron skillet over medium-high heat.  Melt the remaining 2 tablespoons butter in the skillet, and add the egg and potato mixture. Sprinkle with feta cheese  and mix slightly with a fork.  Cover the skillet with aluminium foil, transfer it to the oven, and bake for 30 minutes. Remove the foil and bake for 10 more minutes.

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