Preheat the Oven:

Preheat your oven to 375°F (190°C).

Cook the Potatoes:

In an oven-safe skillet, heat 2-3 tablespoons of olive oil over medium heat. Add the thinly sliced potatoes and onions. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are tender but not browned. Tip: You can cover the skillet with a lid to help the potatoes cook faster.

Prepare the Eggs:

In a mixing bowl, whisk together the eggs. Add salt, pepper, and half of the grated cheese. If you’re using fresh herbs, chop and add them to the egg mixture.

Combine Ingredients:

Once the potatoes and onions are cooked, evenly distribute them in the skillet. Pour the egg mixture over the potatoes and onions. Stir gently to ensure everything is combined.

Cook on Stovetop:

Allow the frittata to cook on the stovetop for about 5 minutes, or until the edges start to set.

Bake the Frittata:

Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is set in the center and the top is lightly golden.

Cool and Serve:

Once cooked, remove the frittata from the oven and let it stand for about 5 minutes. This will help it firm up a bit more. Slice it into wedges and serve warm or at room temperature.

Variations

Veggie Loaded: Add diced bell peppers, spinach, or mushrooms for a more nutritious frittata.

Meat Lovers: Incorporate cooked bacon, ham, or sausage for added flavor.

Herbed Frittata: Experiment with different herbs like thyme or chives for a fresh taste.