Potato Chive Frittata

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I tried this recipe after seeing it in a newspaper article. There was a higher fat version and lower fat version. This was the lower fat version i tried. It is very good!!

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Steps

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Peel potatoes and place in a 3-quart pot , cover with cold water by 2 inches and bring to a boil over moderately high heat.

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Add salt.

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Simmer until potatoes are fork tender but not falling apart , 20-25 minutes.

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Drain in a colander and when just cool enough to handle , cut into 1 / 2-inch cubes.

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Preheat oven to 350 degrees and arrange rack in center of oven.

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Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking.

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Add potatoes and cook , stirring occasionally , until heated through , about 2 minutes.

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Whisk together flour , chives , baking powder and pepper in a bowl.

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Whisk together eggs and cheeses in another bowl until well combined.

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Whisk in flour mixture.

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Pour egg mixture over potatoes and bake until firm and puffy , about 45 minutes.

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Let cool 5 minutes.

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Run a small knife around edge of frittata and gently slide onto a platter.

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Serve warm.

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Ingredients

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tiny new potatoes, olive oil, all-purpose flour, fresh chives, baking powder, pepper, eggs, part-skim ricotta cheese, low-fat cheddar cheese