Vegetable Frittata

Ingredients:
3 large potatoes
Vegetables (I used ½ an onion, 1 zucchini, and a little eggplant)
8 eggs
½ cup milk
Salt and pepper to taste
Cheese (optional)

Directions:
1 - Boil potatoes for 15 minutes. Drain out water and let cool.
2 - Sautee vegetables until fully cooked, salt them as well.
3 - Peel potatoes, and shred into a well-oiled nonstick-skillet (I used a 12” one, if you wanted it thicker it could be smaller, but I wouldn’t go bigger). Cook shredded potatoes for 5-10 minutes on a high heat. If they are sticking to the pan, add more oil.
4 - In a bowl, mix eggs and milk.
5 - Once the potatoes have browned a little, spread them out evenly across the pan, as to create a bottom-crust. Reduce heat to medium-low.
6 - Pour egg mixture over potatoes (make sure the pan has cooled a little from the last step so that the eggs don’t fry immediately), and then place your sautéed vegetables on top. Cover skillet and let cook, until the eggs are cooked through (about 10 minutes). If the eggs on top are taking too long to cook, turn oven on to broil, and place skillet in the oven (it cooks quickly so don’t worry about damaging your skillet).

*You could sprinkle cheese on top and place it back in the broiler for a minute, or you could mix shredded cheese in with the egg mixture. I like it best with sour cream on the side. You could also do a meat version of this with ham or bacon or sausage or whatever floats your boat. This dish refrigerates well.