Italian Frittata

Directions

1. 1
   Preheat oven to 350F.
2. 2
   In a medium nonstick and oven-safe skillet, heat 1 1/2 tablespoons of canola oil over medium-low heat.
3. 3
   Cut potato into 1/2-inch cubes.
4. 4
   Roughly chop the onion and thinly slice the jalapeno and basil leaves.
5. 5
   Add all four to the skillet and sprinkle with 1/4 tsp of salt.
6. 6
   Cover and cook over medium-low for 20 minutes or until potatoes are just softened (not mushy).
7. 7
   Meanwhile, with a blender or whisking by hand, mix the eggs, milk, and 1/2 tsp of salt.
8. 8
   When potato mixture is done, transfer to a plate scraping away any crusty bits in the skillet.
9. 9
   Turn stove heat to low and add 2 tablespoons of canola oil to same skillet.
10. 10
    Finely mince garlic cloves and add to skillet.
11. 11
    Cook 5-7 minutes or until garlic turns a golden color (not brown).
12. 12
    Swirl garlic/oil around in skillet to coat all sides, then pour in egg mixture.
13. 13
    In small increments, add potato mixture evenly in the skillet.
14. 14
    Sprinkle the entire top with shredded cheese and place in oven.
15. 15
    Bake at 350 for 25 minutes or until eggs solidify.