Directions

1. Preheat the oven to 400 degrees F (skip this and see recipe notes if you do not have an oven-proof skillet). Peel and dice the potatoes into about 1-inch cubes.
2. Put the potatoes in a pot on the stove and cover with cold water. Turn the heat to medium-high and cook about 15 minutes until the potatoes are easily pierced with a knife.
3. Drain the potatoes well and set aside to cool slightly.
4. Put the eggs, salt, and pepper in a bowl and mix well with a whisk or fork.
5. Heat an oven-proof skillet on the stove to medium-high. Add the oil. Add onion and cook about 5 minutes until soft. Add the cubed potatoes.
6. Pour the egg mixture over the potatoes and onions. Press down with a spatula to make an even layer and shake gently to prevent sticking. Lower to medium heat and cook about 7 minutes.
7. Transfer the skillet to the oven and cook until the frittata is completely set, about 5 minutes.
8. Slice into 4 wedges. Serve warm.

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