Ricotta-Mint Frittata with Lemony Smashed Potatoes

Steps

1. Preheat the oven to 425°F (220°C) and oil a sheet pan with one third of the olive oil.
2. Put the red potatoes in a pot with the water, bring to a boil and simmer 15 minutes until fork-tender; drain.
3. Set the potatoes on the oiled sheet pan, press each flat with a glass, drizzle with another third of the olive oil, and sprinkle with half the salt and half the black pepper.
4. Roast the potatoes 25 minutes until crisp at the edges; while they roast, make the frittata.
5. In a bowl, whisk the egg, egg white, milk, parmesan, the remaining half of the salt and the remaining half of the black pepper; stir in the mint and half the parsley.
6. Heat the remaining third of the olive oil in a 10-inch oven-safe skillet over medium heat, add the cherry tomatoes and green onion and cook 3 minutes until the tomatoes blister.
7. Pour the egg mixture over the tomatoes, cook undisturbed 3 minutes until the edges set, then drop spoonfuls of the ricotta over the top.
8. Move the skillet to the oven next to the potatoes and bake 10 to 12 minutes, until the center is set and reaches 160°F (71°C).
9. Toss the hot potatoes with the lemon juice and the remaining half of the parsley.
10. Rest the frittata 3 minutes, cut into 4 wedges and serve with the potatoes.