Potato and onion frittata

• 4 medium potatoes (all purpose, red, or Yukon Gold), scrubbed 
• ¹⁄3 cup extra-virgin olive oil 
• 1 medium yellow onion, peeled and diced 
• 5 large eggs
• ¼ cup minced flat-leaf parsley 
• ½ cup grated pecorino cheese 
• Fine sea salt 
• Freshly ground black pepper

Preparation:

Microwave or boil the potatoes until tender. Cool, peel, and dice them. Heat the olive oil in a 12-inch nonstick sauté pan, over medium-high heat. Stir in the onions and cook until soft. Add the potatoes and cook, uncovered, until the potatoes begin to brown slightly. Toss the vegetables now and then as they cook. If the pan seems dry, add more olive oil. In a separate bowl, beat the eggs with a fork until they are foamy. Beat in the parsley, cheese, and salt and pepper to taste. Pour themixture evenly over the potatoes and onions. With a wooden spoon or spatula, push any raw egg mixture on the surface to the edge of the
pan and lift up the frittata to allow it to run underneath. Cook until the underside is browned and the frittata moves in one piece when the pan is shaken. When the frittata is firm on the bottom, place a dish larger than the diameter of the pan over the top and invert the frittata onto the dish. If the pan seems dry, add more oil then carefully push the frittata back into the pan to cook the other side; this should take about 3 minutes. Place a dish over the top of the pan again and invert the frittata onto it. Cut into wedges and serve either hot, room temperature, or even cold.