Frittata with Potatoes, Onion, and Rosemary

Name: Frittata with Potatoes, Onion, and Rosemary (Frittata con le Patate, Cipolle, e Rosmarino)
Yield: For 4 Persons or, If Served as an Appetizer, for 8
Cuisine: Italy
Ingredients: 5 large eggs; ½ tablespoon fresh rosemary leaves, chopped very fine; Black pepper ground fresh; Salt; ½ pound potatoes; 2 tablespoons extra virgin olive oil; 2 medium or 1 large yellow onion sliced very thin, about 1 cup

Frittata con le Patate, Cipolle, e Rosmarino

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

½ pound potatoes
2 tablespoons extra virgin olive oil
2 medium

Europe
Italy
Starter
Mediterranean
Vegetarian
Gluten-free

Method

Peel the potatoes, wash them in cold water, and slice them as thin as possible, potato-chip thin if you can. If you have a mandoline, this would be an appropriate use for it.
Put the olive oil and onion in a skillet, sprinkle with salt, and turn on the heat to low. Cook at low heat, turning the onion over occasionally, until it is very soft, but do not let it b