This potato-crusted frittata is the perfect balance of comfort and elegance. Instead of the usual pastry or plain egg base, thinly sliced potatoes create a golden, crispy crust that holds a fluffy, flavor-packed filling. It’s hearty enough for brunch, light enough for dinner, and versatile enough to fill with your favorite veggies, herbs, or cheeses. Ingredients (serves 4–6) 6 large eggs 2 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced (⅛ inch) 1 small onion