A delicious baked egg Italian omelet with crispy potatoes
Heat the oil over medium-high heat in an 8-inch cast iron skillet until hot.
Add the peeled, diced potatoes, salt and pepper, and shake the pan to coat the potatoes with oil.
Turn the temperature to medium and continue cooking the potatoes until they are soft and slightly brown (about 15-20 minutes)
In a bowl, whisk the eggs and Herbes de Provence until they are completely blended and frothy. Set aside.
Add the onion to the skillet and cook for about 5 minutes until the onion is transparent.
Remove about half of the potato-onion mixture from the skillet, and set it aside.
Pour the eggs into the skillet over the top of the remaining potatoes. Cook over medium low heat for about 10-12 minutes until the eggs are mostly set.
Turn your broiler on high.
Toss the remaining potato-onion mixture over the top of the nearly set eggs.
Sprinkle the goat cheese (or feta) over the top of the frittata.
Put the frittata under the broiler for about 3-5 minutes to fully set the top, brown it a bit and melt the cheese. Watch carefully as it can burn easily.
Remove the frittata from the oven and let it rest a couple minutes before cutting.