PREHEAT oven to 350°F with
rack in upper third. Place pota-
toes in a large pot and just cover
with water; stir in 1 tablespoon
salt. Bring to a boil over high.
Reduce heat to low and simmer
until potatoes are just tender
when pierced with a fork, about
3 minutes. Drain; rinse under
cold water to stop the cooking.
Set aside.
HEAT oil and butter in a large
cast-iron or oven-safe nonstick
skillet over medium until butter
foams. Add onion and 1/2 teaspoon
salt. Cook, stirring occasionally,
until onion is golden brown,
about 15 minutes. Add potatoes
and toss to coat. Cook, undis-
turbed, until potatoes are golden
in spots, about 3 minutes. Gently
stir; cook for 3 minutes more.5 Yukon Gold potatoes, peeled
and thinly sliced (4 cups)
1 Tbsp. plus 2½ tsp. kosher
salt, divided
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1 large yellow onion, sliced
12 large eggs
1 cup heavy whipping cream
1 12-oz. jar roasted red bell
peppers, drained and
chopped
1/2 tsp. freshly ground
black pepper
8 oz. Manchego cheese,
grated (2 cups), dividedACTIVE TIME 40 MINUTES
TOTAL TIME 1 HOUR, 10 MINUTES
SERVES 8HOT FROM THE OVEN OR AT ROOM TEMPERATURE,THIS CROWD-PLEASER IS A HIT ANYTIME OF DAY.By Ananda EidelsteinBig BatchCheesy Potato FrittataMEANWHILE, whisk eggs, cream,
bell peppers, black pepper, half
the cheese, and remaining 2
teaspoons salt in a large bowl
until well combined.
S LOW LY add egg mixture to
potato mixture in skillet and cook,
stirring gently and smoothing
around edges with a rubber spat-
ula, until eggs are scrambled
in spots, about 2 minutes. Trans-
fer to oven and bake until center
is just set, 16 to 18 minutes.
Remove from oven and increase
temperature to broil. Top frittata
with remaining cheese. Return
to oven and broil until cheese
is bubbling and golden, 2 to 4
minutes. Let cool for 5 minutes.Make it a day
ahead and
refrigerate!FOOD STYLING BY RISHON HANNERS; PROP STYLING BY CLAIRE SPOLLEN142 REAL SIMPLE APRI 2020 Photograph by Victor Protasio0420BIG.V1.indd 142 FINAL 2/20/20 9:14 AM