Potato chicken frittata

I'm using chicken in this but you can do this with just about anything you have around... ham, different cheeses, almost any kind of vegetable and is a great way for using up left overs.

Fresh honeydew melon and cherries for dessert.

POTATO CHICKEN FRITTATA

INGREDIENTS:

1 Cup washed, potato thinly sliced
2 - 3 Tablespoons extra-virgin olive oil
2 Tablespoons butter
1 onion, peeled, halved and thinly sliced
1 broiled chicken breast shredded
4 large eggs, beaten in a medium bowl
Salt and pepper to taste
1/2 cup grated Parmigiano-Reggiano cheese

WHAT TO DO:

Bring a small saucepan of water to a boil and add the potatoes. Cook until potatoes are tender but still firm to the bite. Drain and set aside.

Heat the oil in an 8-inch or 10-inch cast iron skillet over medium heat. Add the onion and cook, stirring, till translucent. Add the chicken and potatoes to the eggs season with salt and pepper and stir in the Parmigiano.

Add butter to the pan, melt and coat bottom and sides of pan. Add the egg mixture. Cook until the bottom of the frittata is golden and the top begins to solidify, 4 to 5 minutes. Move skillet to broiler and cook until the top is lightly browned, 2 to 3 minutes. Serve warm or at room temperature.