Potato-Thyme Frittata

Directions

• Step 1

  In a medium mixing bowl, beat together the eggs, milk, thyme, 1/4 teaspoon of the salt and the pepper. Set egg mixture aside.

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• Step 1

  Scrub potatoes and peel, if you like. Rinse and dry well. Slice potatoes in half lengthwise. Cut each of the halves crosswise into thin, half-circle slices (measure 2 cups). Set potatoes aside.

• Step 1

  In a 9- or 10-inch cast-iron skillet or a large ovenproof skillet, melt butter over medium heat. Add onion, garlic and the remaining 1/4 teaspoon of the salt. Cook, uncovered, for 2 minutes, stirring occasionally. Add potatoes. Cook for 7 to 10 minutes or until potatoes are just tender and starting to brown, stirring occasionally. Spread vegetable mixture evenly across the bottom of skillet.

• Step 1

  Pour egg mixture over vegetable mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set, about 6 to 8 minutes total (surface will be moist).

• Step 1

  Place skillet in a 350° oven and bake, uncovered, for 6 to 8 minutes or until top is just set. (Or place skillet under a preheated broiler, 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is just set.)

• Step 1

  Let stand 10 minutes before serving.