Rustic Potato and Onion Frittata

Preparation

1. Peel the potatoes and slice them thinly into uniform rounds, about 3 mm thick.
2. Peel and slice the onion into thin half-moons.
3. In a medium bowl, whisk the eggs together with the grated cheese, salt, and black pepper until well combined.

Cook the Vegetables

1. Heat the olive oil in a 22-24 cm non-stick skillet over medium-low heat.
2. Add the sliced potatoes and onions to the skillet. Season with a small pinch of salt.
3. Cover the pan with a lid and cook gently for 12 to 15 minutes, stirring occasionally, until the potatoes are tender throughout and the onions are soft and translucent. Do not let them brown too deeply.

Assemble and Cook the Frittata

1. Spread the cooked potatoes and onions into an even layer across the skillet.
2. Pour the whisked egg mixture evenly over the vegetables, ensuring it seeps down into the gaps.
3. Cook uncovered over low heat for about 6 to 8 minutes, gently pulling back the edges with a spatula to let raw egg run underneath, until the bottom is set and golden and the top is mostly firm with only a slightly runny center.

Flip and Finish

1. Place a large, flat plate upside down over the skillet. Confidently flip the skillet to invert the frittata onto the plate.
2. Slide the frittata back into the skillet, uncooked side down, and cook for another 2 to 3 minutes until completely set.
3. Slide onto a cutting board, let rest for 5 minutes, sprinkle with fresh parsley if using, and slice into hearty wedges to serve warm or at room temperature.