Potato Frittata with Pepperoni

Ingredients:

• Appx. 4 large peeled and sliced potatoes
• 1 cup coarsely chopped onion
• Appx. 36 gluten-free pepperoni, thinly sliced (more if you like it meaty)
• 6 beaten eggs
• 1 cup milk or milk substitute
• 1 cup shredded cheddar cheese (or Daiya brand cheese substitute)
• sea salt and freshly ground pepper to taste
• Extra virgin olive oil

Instructions:

1. Thinly slice the potatoes. A food processor does this perfectly and easily (and you can use the same food processor to chop your onions.)
2. Steam the potatoes for about 15 minutes by placing in a large strainer over boiling water, covered.
3. While the potatoes are steaming, sauté onion until golden brown in a preheated pan with olive oil.
4. In the same pan with the onion, add the meat and fry until thoroughly cooked, stirring occasionally.
5. Beat your eggs and add milk, salt and pepper; stir.
6. Add cheese to milk and egg mixture; and stir lightly with a butter knife.
7. Lightly grease a 9 x 13” glass baking pan with olive oil.
8. Add a bit of the egg and cheese to the bottom of the pan, just enough to coat the pan.
9. Add the steamed potatoes; then the pepperoni and onion (arranging the pepperoni); and add the egg and cheese mixture. If you add additional pepperoni you may want to layer it between layers of potatoes.
10. Bake at 350°F for 15 minutes; and then raise the temperature to 375°F and cook for an additional 10 minutes.

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