Ingredients

serves 6

　　1 tablespoon extra-virgin olive oil

　　1 tablespoon unsalted butter

　　3/4 pound fingerling or other small potatoes, cut into 1/2-inch-thick pieces

　　Coarse salt and freshly ground pepper

　　1/4 cup chopped mixed fresh herbs (such as parsley, rosemary, thyme, and sage), plus more for garnish

　　10 large eggs

　　8 ounces fontina cheese, grated

　　

Step 1

Preheat the oven to 375°F. Heat the oil and butter in a 10-inch ovenproof nonstick skillet over medium heat. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, until the potatoes are tender and golden brown, 12 to 15 minutes. Stir in the herbs.

　　

Step 2

Meanwhile, whisk the eggs in a medium bowl; season with salt and pepper. Stir in the cheese; pour the mixture over the potatoes. Stir until the eggs begin to set slightly, about 30 seconds. Without stirring, continue cooking until the eggs are set on the sides and bottom, about 2 minutes. Transfer to the oven; bake until just set, 12 to 15 minutes.

　　

Step 3

Slide the frittata onto a serving platter, or let cool and slide into a 10-inch pie plate (and cover with a second pie plate) for easy transport. Serve garnished with chopped herbs, if desired.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.