Potato Frittata
"This simple potato frittata combines fresh eggs, diced potatoes, Pecorino Romano cheese, and chives and is baked until set, then topped with wilted cherry tomatoes and basil...."
INGREDIENTS
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1/4 cup olive oil
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3 medium Yukon Gold potatoes (peeled and diced)
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1 medium onion (diced)
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salt and pepper (to taste)
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8 large eggs
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1/4 cup milk
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1 cup Pecorino Romano (grated)
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1 bunch chives (minced)
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24 ounces cherry tomatoes (halved)
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1/4 cup extra virgin olive oil
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salt and pepper to taste
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4 tablespoons basil (chiffonade, divided)
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