Serve this frittata warm with fresh crusty Italian bread and a leafy green salad on the side.
5 red potatoes
3 Vidalia onions
½ cup whole milk
½ cup shredded mozzarella cheese
½ cup part-skim ricotta cheese
¼ cup mascarpone cheese
¼ cup fresh-grated Parmesan cheese
¼ bunch fresh parsley
2 tablespoons olive oil
Fresh-cracked black pepper
Preheat oven to 375°F. Peel the potatoes, if desired. Thinly slice the potatoes. Peel and slice the onions. Beat the eggs in a bowl, and whisk in the milk and cheeses. Clean and chop the parsley.
Heat the oil to medium temperature in a large ovenproof sauté pan. Add the potatoes and onions. Cover, and cook for 3 minutes. Turn the potatoes, cover, and cook for 3 more minutes. Continue cooking and turning the potatoes every 3 to 5 minutes until tender and lightly browned.
Pour in the egg and cheese mixture, and mix thoroughly.
Place the pan in the oven and bake, uncovered, until the egg is set, about 15 to 20 minutes. Serve sprinkled with the parsley and black pepper.