Frittata:
5 medium red potatoes -- unpeeled
2 tablespoons olive oil
1 teaspoon salt -- divided
3/8 teaspoon freshly ground black pepper -- divided
10 large eggs
2 teaspoons fresh rosemary -- chopped
2 ounces Gorgonzola cheese -- crumbled
To make the caramelized onions: In a medium nonstick skillet, melt the
butter over medium heat. Add the onions, salt and the 1/8 teaspoon pepper.
Cook, stirring often to avoid scorching, until the onions are very soft
and deep golden brown, 12 to 15 minutes. Stir in the vinegar and sugar and
cook until the vinegar is reduced to a glaze, about 1 minute. Keep the
onions warm. (The onions can be prepared up to three days ahead, covered,
and refrigerated. Reheat before using.)
To prepare frittata: Parboil potatoes in salted water for 10 minutes.
Drain and rinse under cold water until cool enough to handle. Cut into
1/2-inch-thick slices, then chop coarsely.
In a 9- to 10-inch nonstick ovenproof skillet, heat the oil over medium
heat. Add the potatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook,
uncovered, turning the potatoes occasionally, until they are browned and
tender, 12 to 15 minutes. Spread the potatoes as evenly as possible in the
skillet.
Position the broiler rack about 6 inches from the source of heat and
preheat the broiler. In a medium bowl, whisk the eggs, rosemary and
remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until well-combined.
Pour over the potatoes and reduce the heat to medium-low. Using a rubber
spatula, lift up the cooked part of the frittata and tilt the skillet to
allow the uncooked eggs to run underneath. Continue cooking, occasionally
lifting the frittata and tilting the skillet as described until the top is
almost set, approximately 5 minutes. Sprinkle with the Gorgonzola. Broil
until the frittata is puffed and the top is set, approximately 1 minute.
To serve, spread the top of the frittata with the warm onions and cut into
wedges. Serve hot or warm.
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NOTES : From "The Balsamic Vinegar Cookbook" by Meesha Halm
