Ingredients:
3 tablespoons of olive oil
1 1/2 baking or all purpose potatoes peeled and cut into 1/2 inch cubes (about 31/4cups)
1 medium finely chopped onion
1 1/2 teaspoons of salt
9 large eggs

Heat oil in a 10 inch nonstick skillet over medium heat. Stir in potatoes and onions. Sprinkle with 3/4 teaspoon of salt. Reduce heat to low.
Stirring often and shaking pan occasionally cook for 20 to 25 minutes until potatoes are tender and onions are very soft but not browned.
Meanwhile whisk eggs and remaining 3/4 tsp salt in a large bowl until well blended. Remove vegetables from skillet with a slotted spoon (to drain oil) stir into eggs.
Heat remaining oil in skillet over medium heat. When hot add egg mixture and immediately reduce heat to low. Cook 8 to 10 minutes or until all except top of eggs mixture has set.
Heat broiler in oven. if skillet has a plastic or wood handle wrap handle in two layers or tin foil to prevent burning. Place skillet under broiler for about one minute to cook top of egg mixture.
Loosen edges of Fritatta with plastic spatula and slide onto a serving plate. Let cool at least 15 minutes. Cut into square wedges or pie slices.
Optional: serve with salsa. Sprinkling of salt before serving brings out flavor of Fritatta.
Note: you can add any preferred vegetables while cooking - potatoes and onions for added variety i.e. bell pepper, mushrooms ect.

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Recipe submitted by Dee