Potato and Onion Frittata
"This dish is based on the classic omelet of Spain, tortilla española. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index. Waxier potatoes also have a better texture when steamed instead of fried. Featured in: Potato And Onion Frittata...."
INGREDIENTS
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1 pound boiling potatoes, peeled if desired and cut in small dice (1/2 to 3/4 inch)
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2 tablespoons extra virgin olive oil
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1 medium yellow or red onion, finely chopped
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Salt
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freshly ground pepper to taste (about 3/4 teaspoon)
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6 large eggs
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