A lovely breakfast or lunch, and it doesn’t require a lot of work or attention.
1 T olive oil
2 red potatoes
1/4 onion, sliced
3 jumbo eggs or 4 large eggs
2 T water
1/2 tsp salt
2 oz goat cheese
2 T chopped fresh chives
fresh ground pepper
In a nonstick pan heat the oil on medium, and layer in the potatoes then sprinkle on the onion. Gently brown the potatoes on one side, with the lid on, for 5 minutes, then turn over and replace the lid.
In a small bowl, beat up the eggs with the water and beat well but before they get foamy. Add the salt and pepper and the chives and mix well. When the potatoes are perfectly tender, reduce the heat to very low and pile up the potatoes until they form an even bed on the bottom of the pan. Pour over the eggs, and then dot the top with the goat cheese. Cover the pan and let it cook slowly for 10 minutes. Check the pan to see if the eggs are cooked on the top, if not, give it another few minutes. When the frittata is done it will be puffed on the top and barely golden brown on the bottom.
With a nonstick spatula loosen the frittata from the pan and slide onto a plate.
Serves 2 with plenty of hot buttered toast.