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|Potato and Cheese Frittata|
"This potato and cheese frittata is terrific by way of itself or with some fruit on a Sunday morning."
- 2 tablespoons olive oil
- 2 huge russet potatoes, peeled and shredded
- 1 medium onion, diced
- salt and pepper to flavor
- half of cup shredded Cheddar cheese
- four eggs, crushed
|Prep : 15M||Cook : 4M||Ready in : 40M|
- Preheat the oven to four hundred levels F (200 levels C).
- Heat oil in a 12 inch skillet over medium-high warmness. When the skillet is hot, upload the potatoes, and fry till crispy and golden, about 15 mins. Reduce warmness to medium, and upload onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
- Place the skillet within the oven for about 10 mins, or till eggs are corporation. Remove from the oven, and sprinkle shredded cheese over the pinnacle. Return to the oven for about 5 mins, or until cheese is melted.
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