This delectable cheesy potatofrittatacan be enjoyed with a zesty side salad.
Or, do like they do in Spain and stuff it in a baguette for a satisfying sandwich.
Place potatoes in a large pot and just cover with water; stir in 1 tablespoon salt.
Photo: Victor Protasio
Bring to a boil over high.
Drain; rinse under cold water to stop the cooking.
Heat oil and butter in a large cast-iron or oven-safe nonstick skillet over medium until butter foams.
Add onion and 12 teaspoon salt.
Cook, stirring occasionally, until onion is golden brown, about 15 minutes.
Add potatoes and toss to coat.
Cook, undisturbed, until potatoes are golden in spots, about 3 minutes.
Gently stir; cook for 3 minutes more.
Transfer to oven and bake until center is just set, 16 to 18 minutes.
Remove from oven and increase temperature to broil.
Top frittata with remaining cheese.
Return to oven and broil until cheese is bubbling and golden, 2 to 4 minutes.
Let cool for 5 minutes before slicing.
Frittata can be made up to one day ahead and stored once cooled, covered, in the refrigerator.
Bring to room temperature and reheat, if desired.
Chef’s Notes
Make it a day ahead and refrigerate!
