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Potato Frittata

5 Tablespoons Canola Oil
1 whole Small Yellow Onion
5 whole Russet Potatoes, Peeled And Cut Into 1/8-inch-thick Slices
3 Tablespoons Unsalted Butter
Kosher Salt And Freshly Ground Pepper
7 whole Large Eggs
1 Tablespoon Minced Flat-leaf Italian Parsley
1 Tablespoon Minced Chives
2 whole Scallions, Trimmed And Thinly Sliced
4 strips Bacon Fried And Chopped
1- 1/2 ounce, weight Goat Cheese


Adjust the oven rack to the middle position and preheat the oven to 400 F. Heat a medium saute pan over medium-high heat and drizzle 2 tablespoons of the oil into it. Add the onions and cook until theyre caramelized, 8 to 10 minutes. Deglaze the pan with 1/4 cup water, scraping any brown bits from the bottom with a wooden spoon. Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes. Transfer the onions to a roasting pan and toss the with the potatoes. Add 1 tablespoon of the butter and the remaining 3 tablespoons oil to the potatoes. Season them generously with salt and pepper. Cover the pan with aluminum foil and bake for 25 to 30 minutes, until the potatoes are tender. Set them aside to cool for 15 minutes. Reduce the oven temperature to 350 F. Meanwhile, whisk the eggs, herbs, and scallions together and season them with salt and pepper. Add the potatoes and onions to the egg mixture. Heat a 9-inch cast-iron skillet over medium-high heat. Melt the remaining 2 tablespoons butter in the skillet, and add the egg and potato mixture. Sprinkle the bacon and goat cheese on top and slightly mix with a fork. Cover the skillet with aluminium foil, transfer it to the oven, and bake for 30 minutes. Remove the foil and bake for 10 more minutes. Slice and serve directly from the skillet, warm or at room temperature. (Recipe adapted from The Big Sur Bakery Cookbook.)

Source: tastykitchen.com