Potato-Onion Frittata

Potato-Onion Frittata (Adapted from Martha Stewart)

1 pound small new potatoes
3 tablespoons extra-virgin olive oil
2 small onions, thinly sliced
salt and fresh ground black pepper
8 large eggs
4 large egg whites
2 ounces (about 1/2 cup) shredded sharp white cheddar cheese
1/2 cup sour cream

Preheat oven to 400 degrees.

In a medium saucepan, add potatoes and cover with cold water. Bring potatoes to a boil - reduce heat and simmer until just tender when tested with a knife, about 9 to 12 minutes. Remove from the heat and drain - set potatoes aside to cool. Cut potatoes into 1/4" thick slices.

In an oven-safe 10" skillet, heat oil over miedum-high. Add onion and cook just until softened, about 4 minutes. Add potatoes to the skillet - cook, stirring occasionally, until the potatoes have started to brown, about 4 to 6 minutes. Season mixture with salt and fresh ground black pepper.

In a medium bowl, whisk together eggs and cheese - season with salt and fresh ground black pepper. Reduce heat to medium and pour egg mixture into the skillet. Drop dollops of sour cream over the top of the eggs, then quickly swirl the sour cream and eggs together with a table knife. Let mixture cook until the edges have just begun to set, about 2 minutes. Carefully slide the skillet into the oven - bake until the center of the mixture is firm and just set, about 10 to 15 minutes. Remove from the oven and let sit for 2 minutes. Invert frittata onto a cutting board or serving plate and let cool lightly before serving.

Makes about 6 servings.

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