Perfect for feeding a large crowd, this dish can be left out so everyone can help themselves. It is equally delicious served warm or at room temperature.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Mad Hungry, April 2011
- 2 tablespoons extra-virgin olive oil
- 1/2 onion, chopped (3/4 cup)
- 1 large potato, peeled, cooked, and cut into 1/2-inch cubes
- 1 1/2 teaspoons coarse salt
- 8 large eggs, beaten
- Heat a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. Swirl in the olive oil. Add the onion and saute until translucent, about 3 minutes. Add the potato and 3/4 teaspoon of the salt. Continue to cook and occasionally stir until the onion and potato are slightly browned, 5 to 6 more minutes.
- Add the eggs and the remaining 3/4 teaspoon salt. Swirl them around the pan and lower the heat. When the eggs are set on the side but the top is still loose, place the pan under the broiler for 2 minutes. The frittata will turn slightly golden and puff up before it settles. Cut into wedges to serve. Wrap a wedge in a piece of parchment paper to give someone a portable breakfast bite.
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