Olive Potato Frittata
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 2 | tb | Olive oil or cooking oil |
| 2 | md | Potatoes (11-oz each); thinly sliced; about 2 cups |
| 1 | md | Onion; cut into thin wedges |
| 2 | Cloves garlic; minced | |
| 1/2 | ts | Salt; divided |
| 1/4 | ts | Pepper |
| 8 | Eggs | |
| 2 | tb | Snipped fresh oregano -or- |
| 1 | ts | Dried oregano |
| 1/2 | c | Sliced pitted ripe olives |
| 1/4 | c | Finely shredded Provolone or Parmesan cheese |
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