Frittatas are popular here because they provide dinner, leftovers and, usually, breakfast the next day. This one had three baking-size russets, caramelized and raw onion, a whole can of the fire-roasted roasted green chilis stirred into the five eggs, cubed pepper jack cheese pushed into the seasoned hot potato and onion mix here and there including edges of the pan, topped with French-fried onions (those canned things) and a teeny bit of sharp cheddar, baked at 350 degrees for half an hour for the crunchy, savory goodness.
Ms Chef in Seattle 