asparagus and potato frittata

new years eve day brunch... recipe from williams sonoma



3/4 lb. thin asparagus
olive oil
2 large green onions, chopped
6 to 8 small red potatoes, unpeeled, cut into slices 1/8" thick
1 tsp. salt, plus pinch of salt
1/2 tsp. chopped fresh tarragon
freshly ground pepper
3 Tbs. unsalted butter
11 eggs
1/3 cup grated parmigiano reggiano cheese
About 1/2 cup shredded swiss cheese

preheat oven to 375 degrees.

steam asparagus 2 min, until tender. cut into 1" lengths; set aside.

in a large sauté pan, warm 3 tbsp olive oil. add green onions and sauté until soft and translucent, about 4 min. add potatoes, 1 tsp. salt, tarragon and pepper and sauté until the potatoes glisten, about 3 minutes, adding the remaining oil if needed to prevent sticking. cover and cook until potatoes are nearly tender, 6 to 8 min. uncover, increase the heat to high and cook (stirring often) until the potatoes are browned, 7 to 8 min. stir in asparagus and remove from heat.

in a nonstick fry pan or ovenproof sauté pan over medium-high heat, melt the butter. meanwhile, in a bowl, whisk eggs until blended. stir in the pinch of salt and parmigiano reggiano and season with pepper. pour eggs into the hot pan. stir gently in the center and cook until thickened, 3 to 4 min. spread the vegetables evenly over the eggs. sprinkle swiss cheese on top. transfer the pan to the oven and bake until the eggs are set and the cheese melts, about 15 minutes.