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Potato and Caramelized Onion Frittata with Gorgonzola

A home-style Potato and Caramelized Onion Frittata with Gorgonzola made with Butter Unsalted, Salt, Freshly Ground Black Pepper, Balsamic Vinegar, and Granulated Sugar. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 1/4 tsp
• 1 dash
• 2 tbsp
• 1 tsp
• 2 tbsp
• 1 tsp
• 3/8 tsp
• 2 oz

Method (preview)

1. 1

   To make the caramelized onions: In a medium nonstick skillet, melt the butter over medium heat.

2. 2

   Add the onions, salt and the 1/8 teaspoon pepper.

3. 3

   Cook, stirring often to avoid scorching, until the onions are very soft and deep golden brown, 12 to 15 minutes.

4. 4

   Stir in the vinegar and sugar and cook until the vinegar is reduced to a glaze, about 1 minute.

5. 5

   Keep the onions warm. (The onions can be prepared up to three days ahead, covered, and refrigerated.

6. 6

   In a 9- to 10-inch nonstick ovenproof skillet, heat the oil over medium heat.

7. 7

   Add the potatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper.

8. 8

   Cook, uncovered, turning the potatoes occasionally, until they are browned and tender, 12 to 15 minutes.

9. 9

   Spread the potatoes as evenly as possible in the skillet.

10. 10

    Position the broiler rack about 6 inches from the source of heat and preheat the broiler.

11. 11

    Pour over the potatoes and reduce the heat to medium-low.

12. 12

    Continue cooking, occasionally lifting the frittata and tilting the skillet as described until the top is almost set, approximately 5 minutes.

13. 13

    Sprinkle with the Gorgonzola.

14. 14

    Broil until the frittata is puffed and the top is set, approximately 1 minute.

15. 15

    To serve, spread the top of the frittata with the warm onions and cut into wedges. Serve hot or warm.