Rose Taffy: "Simplicity is the ultimate sophistication" – Leonardo da Vinci

A frittata is like an open-faced omelet.  It can be served warm, chilled, or at room temperature.  My Mother-in-law, who knows how to feed a crowd, often serves frittatas for breakfast when all of her kids and their spouses and children are visiting for the holidays because they’re so easy to make in advance and look so darn pretty.

I put tomatoes and herbs in my frittata because that’s what we had on hand but I have a feeling this is one of those ‘anything goes’ recipes, like quiche.

Ingredients

2 Large potatoes, thinly sliced

1 Onion, thinly sliced

5-6 Eggs

1/2 Cup Baby Tomatoes

1/4 Cup herbs, chopped (I used parsley, chives, basil, and thyme)

1 Tablespoon oil

Salt + Pepper

Preheat the oven to 350.

Use a paring knife or mandolin to slice the potatoes and onion as thinly as possible. Arrange the slices on a baking sheet covered in parchment paper, drizzle with a bit of oil, sprinkle with salt and pepper, and bake for about 30 minutes (until the potatoes are tender and the edges have browned).

Use a whisk and a little water to mix the eggs together.  Add salt and pepper.

Grease a pie dish with the remaining oil and layer the roasted potatoes and onions with the other ingredients.  Add more salt and pepper.

Pour the egg mixture over the top and bake for 30-40 minutes (until the top has browned slightly and there are no jiggly parts!).

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