Potato, Onion and Cheese Frittata

Apparently, if you walk downtown with your camera, taking random pictures, people think you are interesting.
People let you take pictures of their dog,
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random stuff in their stores,
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the flowers growing outside their business,

and city land marks.
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When I got home I made this frittata for dinner. The nice thing about frittatas is you can use any combination of meat (or not), vegetables and cheese you have laying around.

Potato, Onion Cheese Frittata

1/2 cup peeled and diced potato
1 TBS canola oil
1/4 cup diced onion
3eggs, lightly beaten
1/4 – 1/2 cup cheddar cheese
A dash black pepper

Preheat the broiler. Heat a medium frying pan over medium high heat. Combine the potatoes and olive oil. Add a pinch of salt. When the potatoes are lightly browned add the onions and continue to cook until the onions are tender, stirring the onion mixture occasionally. In a medium bowl lightly beat the eggs. Add the cheese and some black pepper. Stir to combine. Pour the egg mixture over the potatoes and onions. Reduce the heat to medium, swirling the pan to evenly coat the potatoes with egg mixture. Cook until the edges are set, 2 – 3 minutes. Check to make sure the edges aren’t sticking. Place the pan under the broiler and cook until the eggs are set. How long depends on your oven. When cooked to your liking flip the frittata onto a plate. Cut into wedges and serve.


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