*  Exported from  MasterCook  *
           Potato and Caramelized Onion Frittata with Gorgonzola
 Recipe By     : The Portland Oregonian, March 18, 1997
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Eggs                             Potatoes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Caramelized Onions:
    2      tablespoons   butter, unsalted
    2      large         yellow onion -- cut 1/8 inch thick
      1/4  teaspoon      salt
    1      dash          freshly ground black pepper
    2      tablespoons   balsamic vinegar
    1      teaspoon      granulated sugar
    5      medium        red potatoes -- unpeeled
    2      tablespoons   olive oil
    1      teaspoon      salt -- divided
      3/8  teaspoon      freshly ground black pepper -- divided
   10      large         eggs
    2      teaspoons     fresh rosemary -- chopped
    2      ounces        Gorgonzola cheese -- crumbled
 To make the caramelized onions:  In a medium nonstick skillet, melt the
 butter over medium heat.  Add the onions, salt and the 1/8 teaspoon pepper.
  Cook, stirring often to avoid scorching, until the onions are very soft
 and deep golden brown, 12 to 15 minutes.  Stir in the vinegar and sugar and
 cook until the vinegar is reduced to a glaze, about 1 minute.  Keep the
 onions warm.  (The onions can be prepared up to three days ahead, covered,
 and refrigerated.  Reheat before using.)
 To prepare frittata:  Parboil potatoes in salted water for 10 minutes.
 Drain and rinse under cold water until cool enough to handle.  Cut into
 1/2-inch-thick slices, then chop coarsely.
 In a 9- to 10-inch nonstick ovenproof skillet, heat the oil over medium
 heat.  Add the potatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Cook,
 uncovered, turning the potatoes occasionally, until they are browned and
 tender, 12 to 15 minutes.  Spread the potatoes as evenly as possible in the
 Position the broiler rack about 6 inches from the source of heat and
 preheat the broiler.  In a medium bowl, whisk the eggs, rosemary and
 remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until well-combined.
 Pour over the potatoes and reduce the heat to medium-low.  Using a rubber
 spatula, lift up the cooked part of the frittata and tilt the skillet to
 allow the uncooked eggs to run underneath.  Continue cooking, occasionally
 lifting the frittata and tilting the skillet as described until the top is
 almost set, approximately 5 minutes.  Sprinkle with the Gorgonzola.  Broil
 until the frittata is puffed and the top is set, approximately 1 minute.
 To serve, spread the top of the frittata with the warm onions and cut into
 wedges.  Serve hot or warm.
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 NOTES : From “The Balsamic Vinegar Cookbook” by Meesha Halm