1/2 pound red potatoes, unpeeled and cut into 1/3" pieces 1/2 pound asparagus, peeled and cut into 3/4" pieces 3 Tablespoons olive oil 1 medium onion, minced 1 teaspoon salt 1/4 teaspoon pepper 8 large eggs 1/4 cup heavy cream 1 cup Gruyere cheese, shredded
Steam potatoes until just tender; set aside. Steam asparagus until just tender; set aside. In a heavy skillet, heat 1-1/2 Tablespoons oil. Add potatoes and saute until browned and crisp. Add asparagus, onion and cook until tender, about 3 minutes; season with salt and pepper. Transfer to a plate. Heat 1 Tablespoon oil in skillet. Beat eggs with cream until blended. Stir vegetable mixture into eggs. Add cheese and pour entire mixture into heated pan. Reduce heat to low and cook until bottom is set, about 10 minutes. If top is still liquid, place under broiler for 2 minutes, until top is just firm. Set a large plate on top of pan and invert fritatta onto plate. Add remaining 1/2 Tablespoon oil to pan and slide fritatta back into pan. Cook on low for about 3 minutes. Slide fritatta onto serving plate and cut into wedges. Serve warm or at room temperature.