Potato and Onion Frittata

This looked a little iffy when it was on top of the stove-- I could not elegantly lift a corner or two up to let the uncooked egg run under... I did it in a large, cast-iron pan, and although I was generous with the oil, it looked like I was going to have a sticky-uncooperative mess of eggs by the time it was all finished. Fortunately, a few minutes under the broiler-- which I only just today realized is at the top of this particular oven, and not the bottom as it was in the last oven I broiled something in-- made it transform into a glamorous, toasty-topped poof that did in fact slide out onto a serving plate and agree to being cut into neat little wedges. For the next time I might vary up the herbs a bit-- the rosemary was nice, but without the parsley that the recipe called for it was still a tad bland. Some zingy cheese would certainly solve that. What a good use for one of the enormous, downright weepy onions I got from our last CSA box.

Ingredients

* 2 tablespoons sunflower or grapeseed oil
* 1 large onion, halved and thinly sliced
* 1 (8 ounces) baking potato, peeled and thinly sliced
* 1/2 teaspoon dried rosemary, crumbled
* Coarse salt and ground pepper
* 8 large eggs
* 1/2 cup whole flat-leaf parsley leaves

Directions

1. In a medium (10-inch) nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine.
2. Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.
3. Meanwhile, in a medium bowl, whisk together eggs and parsley leaves.
4. Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet.
5. Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes.
6. Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.