A delightful frittata featuring golden potatoes, caramelized onions, and Gruyère cheese, perfect for brunch or a light dinner.
Melt the butter in a medium skillet over medium heat. Add the onions, salt, and pepper, and cook, stirring frequently, until the onions are soft and golden brown, about 15 minutes.
Add a splash of water to prevent the onions from burning as they caramelize.
Add the sugar and water to the onions, stirring to coat. Cook until the onions are glazed and the liquid has evaporated, about 5 minutes.
Ensure the sugar is evenly distributed for a consistent glaze.
Boil the potatoes in salted water until tender but firm, about 10 minutes. Drain and let cool, then dice into 1/4-inch cubes.
Cooling the potatoes before dicing helps them hold their shape during cooking.
Heat the olive oil in an ovenproof skillet over medium heat. Add the potatoes, salt, and pepper, and cook, stirring occasionally, until golden brown, about 10 minutes.
Use a spatula to turn the potatoes gently to avoid breaking them.
Preheat the broiler. In a bowl, whisk together the eggs, rosemary, caramelized onions, and half the cheese.
Whisk the eggs thoroughly to incorporate air for a fluffy frittata.
Pour the egg mixture over the potatoes in the skillet. Cook over medium-low heat, gently lifting the edges to let uncooked egg flow underneath, until the frittata is mostly set, about 5 minutes.
Avoid stirring the eggs to maintain the frittata's structure.
Sprinkle the remaining cheese over the frittata and place the skillet under the broiler. Broil until the top is puffed and golden, about 2 minutes.
Keep a close eye on the frittata under the broiler to prevent burning.
Let the frittata cool slightly before slicing. Serve warm and enjoy!
Garnish with additional fresh herbs for a vibrant presentation.
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