POTATO AND CHEESE FRITTATA RECIPES

Steps:

• Preheat oven to 350°F with rack in upper third. Place potatoes in a large pot and just cover with water; stir in 1 tablespoon salt. Bring to a boil over high. Reduce heat to low and simmer until potatoes are just tender when pierced with a fork, about 3 minutes. Drain; rinse under cold water to stop the cooking. Set aside.
• Heat oil and butter in a large cast-iron or oven-safe nonstick skillet over medium until butter foams. Add onion and ½ teaspoon salt. Cook, stirring occasionally, until onion is golden brown, about 15 minutes. Add potatoes and toss to coat. Cook, undisturbed, until potatoes are golden in spots, about 3 minutes. Gently stir; cook for 3 minutes more.
• Meanwhile, whisk eggs, cream, bell peppers, black pepper, half the cheese, and remaining 2 teaspoons salt in a large bowl until well combined.
• Slowly add egg mixture to potato mixture in skillet and cook, stirring gently and smoothing around edges with a rubber spatula, until eggs are scrambled in spots, about 2 minutes. Transfer to oven and bake until center is just set, 16 to 18 minutes. Remove from oven and increase temperature to broil. Top frittata with remaining cheese. Return to oven and broil until cheese is bubbling and golden, 2 to 4 minutes. Let cool for 5 minutes before slicing. Frittata can be made up to one day ahead and stored once cooled, covered, in the refrigerator. Bring to room temperature and reheat, if desired. 

Steps:

• In a 12-inch nonstick ovenproof frying pan or cast-iron pan, heat 1 tablespoon of the oil over moderate heat. Add the potato and salt and sauté until the potato cubes are brown and just done, about 5 minutes. Remove from the pan and let cool.
• In a large bowl, beat the eggs with the pepper and Parmesan. Stir in the salami and the potato.
• Add the butter and the remaining 1 tablespoon oil to the pan. Melt the butter over moderate heat. Pour the egg mixture in the pan and reduce the heat to low. Sprinkle the goat cheese over the top. Cook until the eggs are nearly set, 6 to 7 minutes.
• Heat the broiler. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, about 2 minutes. Loosen the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.