(Potato and Onion Frittata Spiced with Cayenne)
1 large potato, peeled
1½ tablespoons olive oil
1 medium onion, sliced
1 tablespoon minced Italian parsley
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Bring a small pot of water to a boil. While you’re waiting, cut the potato in half lengthwise; cut each half into 1/8-inch-thick slices. Add the potato slices to the boiling water and cook them until tender when pierced with a fork, about 8 to 10 minutes. Drain well and set aside.
In a 10-inch nonstick pan, heat the oil over medium heat. Add the onion slices and sauté, stirring often, until they are lightly browned, about 5 to 7 minutes. Add the cooked potatoes, stir, and cook for 2 minutes.
Meanwhile, beat the eggs well in a medium bowl. Add the parsley, salt, and cayenne pepper and mix well.
Pour the egg mixture into the pan with the onions and potatoes. Quickly stir all the ingredients together and spread them evenly in the pan. Cover the pan and cook over medium heat until the eggs are set around the edges and the underside is well browned, about 10 to 12 minutes.
Use a spatula to loosen the frittata from the pan, running it around the sides and underneath. Slide the frittata onto a plate. Place another plate of top of it and flip it over. Slide the frittata back into the pan. Continue cooking until the underside is well browned, about 6 to 8 minutes. Keep the frittata covered until you are ready to serve it.
Cut the frittata into wedges and serve hot or at room temperature.
Keep leftovers tightly wrapped in the refrigerator 2 to 4 days.
Makes 4 to 6 servings.
Tidbit: The Scoville scale was created in 1912 by Wilbur Scoville to measure the heat of chile peppers, indicated by Scoville Units. For example, a poblano pepper has 1,000 to 1,500 Units; a jalapeño has 2,500 to 8,000 Units; and a Scotch bonnet, one of the hottest peppers in the world, has 100,000–350,000 Units. Cayenne peppers have 30,000 to 50,000 Units. The more capsaicin a pepper has, the higher the Scoville Units.