Recipe: Potato-Onion Frittata (with garlic and zucchini)

POTATO-ONION FRITTATA

1 large all-purpose potato (about 10 ounces), peeled and cut into 1/2-inch cubes
2 tablespoons butter
2 red onions, cut into 1/4-inch slices
2 cloves garlic, minced
1 small zucchini, cut into 2x1/4-inch match sticks
Salt and freshly ground pepper
8 large eggs
2 teaspoons balsamic vinegar

Preheat the oven to 350 degrees F.

In a large saucepan, cover the potato with salted water and bring to a boil over high heat. Cook for 12 minutes or until tender. Drain and set aside.

In a 10-inch nonstick ovenproof skillet, melt the butter over medium heat. Add the onions and garlic and cook, stirring occasionally, for 10 minutes or until softened.

Add the potato., zucchini, parsley, 1 teaspoon salt and 1/4 teaspoon pepper and cook for 8 minutes or until the zucchini is softened and most of the liquid has evaporated.

In a medium bowl, beat together the eggs and vinegar. Pour over the vegetables and stir until mixed. Cook over medium heat for about 3 minutes or until the eggs just begin to set.

Place the skillet in the oven and cook for about 10 minutes or until the eggs are set. Let stand at room temperature, loosely covered for 5 minutes.

TO SERVE:
With a spatula loosen the frittata from the skillet. Invert onto a platter and cut into 6 wedges.

Servings: 6
Adapted from source: Mary Engelbreit's Queen of the Kitchen Cookbook