This is my new addiction. Potatoes and onion are already two of my favorite things in the world, but when you pair them with egg, spices and some balsamic? Bellisimo!

This is the basic, bare-naked, version. You can take it any direction you like. Feel like adding roasted bell peppers? Go for it. Need green in your life? Throw in a few spring onions. Use different herbs. Make it your own.

I promise you it will all taste good. I happen to prefer this one—frittata with pure flavors, stripped from pretenses. Pair it with a juicy, grilled steak and you’ll understand what I mean.

Ingredients:

1 pound potatoes
2 large onions
1 garlic clove
4 large eggs
1 1/2 tbsp balsamic
1 dsp brown sugar
1/2 tsp salt
black pepper
1/4 tsp paprika powder
1/8 tsp cayenne pepper
1 tsp dried parsley
3 tbsp olive oil

Directions:

Peel and slice the potatoes in 1/4 to 1/2″ slices.

Parboil them for about 5 minutes in salted water. Until fork tender.

Slice the onions and cook them in 2 tbsp olive oil, over low heat, for about 10 minutes.

I only happened to have 4 medium/smaller eggs while I really needed large eggs. Was still very tasty but less egg-ey than it was supposed to be. It happens.

Mix the eggs with the paprika, cayenne, salt, pepper and parsley. Grate the garlic clove in there as well.

After 10 minutes you add the balsamic. Mine was a basic Bertolli bottle.

Add the brown sugar (1dsp or 1/2 tbsp) and give the onions 2 more minutes. Remove them from the pan.

Add 1 more tbsp oil to the pan and add the potato slices. Top them with the onions.

Pour the egg mixture all over the dish.

You can lower the temperature and cook the frittata on the stove for about 15 to 20 minutes. I used my oven and baked it at 375˚F (175˚C) for 15 minutes. But that’s easy to say since we’re not in the middle of a giant heat wave. You can also cook this on your BBQ!

Whatever cooking method you’ll choose, this is how it will come out. Sprinkle the frittata with a royal amount of parsley.

One more for the road. Couldn’t choose. What a looker, eh?