Smokey Onion and Red Potato Frittata

This recipe for Smokey Onion

and Red Potato Frittata comes from my son, Erik... and it's just delicious!

He loves inventing recipes... he is the best at using what's available in

the fridge and the market... and some of

his inventions have some unusual ingredients... this was no exception...

The coffee ... while it may

seem odd... actually enhances the barbeque sauce... try it.. you'll like it!

TIPS

Make sure to thinly slice the red potato... this is

key... that way it doesn't weigh down

the frittata.

He used a

heavy pan to cook the onions and potatoes.... he used a Le Creuset pan I gave

him... I know.. I created a monster in the kitchen.. he loves really good

cookware.

He highly recommends that

you allow the potato mixture to cool before adding it to your pie plate ... this is key.... because you want

to make sure the cheese does not melt before going in the oven.

He also likes

to make sure the cheese is a little cool so ... it slices easier and to avoid melting

before it goes into the oven.

Make sure to thinly slice the pepper jack ...not

paper thin because it will crumble but thin enough that it will melt easily.

I hope you try this delicious and easy dish...

perfect for a weekend brunch!

All you need to do:

Preheat oven to 350 degrees F.

Place the olive oil in a heavy skillet pan.... add

the onions, salt and potato and cook over medium heat.

When onion begins to become slightly translucent

and begins to stick on the pan, add the coffee and barbecue sauce. Stir and reduce heat if needed.

While the potatoes and onions are cooking.... combine eggs and egg whites beat then add the cornstarch,

whisk until smooth.

Make sure to continually check your onions and

potato making sure the liquid becomes absorbed by onions and potato. Once that has occurred take off it off the heat

and allow to cool slightly.

Prepare your pie plate by first spreading slightly

cooled onion potato mixture along bottom.

Next place thinly sliced cheese on top of mixture (this

way you can kinda of control the cheese distribution). Then pour egg mixture into the pie plate.

Take a fork and lightly flip or push and poke the mixture

throughout so everything is coated.. paying attention to trying to keep the

cheese through out.

Bake in the preheated oven and bake cook for 35- 40

minutes or until a knife inserted in the center comes out clean, the center and

sides are firm.

As it starts to become firm...check periodically

and rotate if needed if it starts to brown....

lower temperature if needed.

Once it is completely solid... remove the frittata from

the oven. Then allow it to stand for 10-15

minutes. Either create a tent with foil

over (or I placed a glass pan lid on top of dish slightly off kilter to let

some steam out while not having it dry out.

Remove lid or tent and dust with paprika.