Crispy Potato Mushroom Onion Frittata with Feta

Steps

1. Preheat the oven to 375°F (190°C).
2. Heat half of the olive oil in a 10-inch oven-safe skillet over medium heat. Add the potato in a layer and cook, turning once, until golden and just tender, about 12 minutes; move the potato to a plate.
3. Add the remaining half of the olive oil to the skillet. Cook the onion until soft and golden, about 6 minutes, then add the mushrooms and cook until browned and dry, about 7 minutes.
4. While the vegetables cook, whisk the eggs, cottage cheese, paprika, salt, black pepper and half of the dill in a bowl to make the egg mixture.
5. Return the potato to the skillet and spread it evenly with the mushrooms and onion. Pour the egg mixture over the vegetables and cook without stirring for 2 minutes, until the edges begin to set.
6. Scatter the feta over the top and move the skillet to the oven. Bake 15 to 18 minutes, until puffed and set in the center at 160°F (71°C).
7. Rest 3 minutes, sprinkle with the remaining half of the dill, and cut into 4 wedges.