Potato and Egg Frittata

Ingredients:

8 medium potatoes
1/2 teaspoon salt, or to taste
2 garlic cloves

4 eggs
1/4 cup milk
1/4 teaspoon salt
2 tablespoons butter

Serves 4

Peel potatoes with vegetable
peeler or paring knife.

Place potatoes into medium pot.
Cover with water, about 1/2-inch
above potatoes.

Add salt.

Bring to boil. When potatoes
come to boil, reduce heat to
medium-low, place lid askew and
cook 15 to 20 minutes, or until
potatoes are tender (check with
fork). Drain and cool 20
minutes. You may prepare
potatoes the night before and
keep drained potatoes in pot
(covered) in refrigerator.

Cut potatoes into several
1/2-inch slices, crosswise.

Chop garlic. CLICK HERE for
instructions.

Melt butter in large skillet over
medium heat.

Add sliced potatoes. Cook over
medium heat until golden brown,
about 5 to 7 minutes. Flip over
with spatula or tongs. Cook on
another side until golden brown,
about 5 to 7 minutes.

Add garlic and cook for another
1 minute.

Meanwhile, in a medium bowl,
whisk together eggs with a fork.

Add milk.

Add salt.

Pour eggs over potatoes.

Cook until set, about 4 to 6
minutes, or until desired
firmness.

Slide onto serving dish.

Serve immediately.