Serves 6 Difficulty
1-3/4 cups vegetable oil for frying 1-3/4 pounds Yukon Gold or small white potatoes 2-1/4 teaspoon salt 12 ounces onion, diced 5 cloves garlic, chopped 6 large eggs 1/8 teaspoon black pepper
In a large skillet heat oil over medium-high heat. Slice potatoes 1/8" thick and place in large bowl. Sprinkle potatoes with 2 teaspoons salt.
When oil is hot, place potatoes in oil and fry. Potatoes should sizzle but not brown. Cook for 10 minutes. Transfer potatoes to a plate covered with a paper towel.
Add onions and garlic to skillet and fry until onions are soft, but not browned. Remove skillet from heat and transfer onions and garlic to plate with potatoes.
Discard all but 1 tablespoon oil. Set oil aside. Wipe skillet out with paper towel.
In a large bowl beat eggs, 1/4 teaspoon salt and pepper until blended. Add potatoes, onions and garlic to egg mixture. Blend gently.
Heat skillet to medium-high and add 1 tablespoon oil. When pan is very hot, pour potato and egg mixture into skillet. Cook for 1 minute then reduce heat to medium-low. Cook until egg pulls away from edges and mixture is no longer liquid. Shake skillet until fritata slips around in pan.
Set a flat plate or platter upside down on top of skillet and flip skillet upside down. Set pan back on stove and slide fritata back into skillet. Cook until a toothpick inserted into center comes out clean.
Transfer to a serving dish and let set 10 minutes. Cut into wedges and serve.