Cheesy Potato Frittata

Ingredients:

• 5 Yukon Gold potatoes, peeled and thinly sliced (about 4 cups)
• 1 tablespoon plus 2½ teaspoons kosher salt, divided
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, sliced
• 12 large eggs
• 1 cup heavy whipping cream
• 1 12-ounce jar roasted red bell peppers, drained and chopped
• ½ teaspoon freshly ground black pepper
• 8 ounces Manchego cheese, grated (about 2 cups), divided

Instructions:

1. Preheat oven to 350°F (175°C) with rack in the upper third position.
2. Prepare Potatoes: Place sliced potatoes in a large pot and cover with water. Stir in 1 tablespoon of salt. Bring to a boil over high heat, then reduce to low and simmer until potatoes are just tender when pierced with a fork, about 3 minutes. Drain and rinse under cold water to stop cooking. Set aside.
3. Cook Onions: In a large cast-iron or oven-safe nonstick skillet, heat olive oil and butter over medium heat until butter foams. Add sliced onion and ½ teaspoon salt. Cook, stirring occasionally, until onions are golden brown, about 15 minutes. Add drained potatoes and toss gently to coat. Cook undisturbed until potatoes are golden in spots, about 3 minutes. Gently stir and cook for an additional 3 minutes.
4. Prepare Egg Mixture: In a large bowl, whisk together eggs, heavy cream, chopped roasted bell peppers, black pepper, half of the grated Manchego cheese, and the remaining 2 teaspoons of salt until well combined.
5. Combine and Bake: Slowly pour the egg mixture over the potato mixture in the skillet. Cook gently, stirring occasionally and smoothing the edges with a rubber spatula, until eggs are partially set but still slightly runny, about 2 minutes. Transfer the skillet to the preheated oven and bake until the center of the frittata is just set, about 16 to 18 minutes.
6. Broil: Remove the skillet from the oven and switch the oven setting to broil. Sprinkle the remaining grated Manchego cheese evenly over the top of the frittata. Return the skillet to the oven and broil until the cheese is bubbling and golden brown, about 2 to 4 minutes.
7. Serve: Allow the frittata to cool for about 5 minutes before slicing. It can be made ahead of time and stored, covered, in the refrigerator for up to one day. Reheat gently to serve if desired.

Enjoy this delicious Cheesy Potato Frittata as a hearty breakfast or brunch option!