2 potatoes, peeled and thinly sliced
1/2 onion, sliced
2 tbsp of butter
1 tbsp of milk
1 tbsp of parsley, finely chopped
1 tsp of salt
1/2 tsp of pepper
4 slices of havarti cheese
Preheat the oven to 400'.
In a small bowl, whisk together the eggs, milk, parsley, salt and pepper. Set aside.
In a frying pan, melt the butter over medium heat. Add the onion, and cook until the onion begins to brown and caramelize, stirring occasionally.
In a large bowl, toss together the cooked onions and potato slices. Pour the mixture into a very well greased small cast iron skillet, or any other oven-proof frying pan. Pat the potato mixture down into the frying pan to make an even, flat layer across the top.
Pour the eggs over the potato mixture, allowing it to get into all of the cracks and crevices of the potatoes.
Cook the fritatta for 30 minutes, then top it with the cheese slices, and cook it about 10 minutes more, or until the top is bubbly and just starting to brown.
This will easily serve 4 people, and it makes amazing leftovers.