1 Heat butter and ¼ cup olive oil in a frying pan over medium heat. Add the onion and sauté until translucent but not browned. Remove onion and reserve. Cook potatoes in the same pan, adding more oil if necessary. The potatoes should cook ( but not brown) in the oil. The potatoes should cook through without browning.
2 Beat the eggs in a bowl and add 4 tablespoons cold water. Season with salt and pepper; add potatoes and onion.
3 Heat 2 tablespoons oil in a medium nonstick frying pan over medium heat. Add the potato mixture and cook without moving until the base is set and browned. Invert the frittata onto a plate, add more oil to the pan if necessary, and slide the frittata back into the pan to brown the other side, being careful not to overcook it or it will dry out.
Advice of Wine to combine
Suggest from Sommelier
Although this dish appears simple, it has a pronounced flavor that is both intense and slightly fatty and calls out for a full-bodied red that is relatively intense but not necessarily tannic. It could be a 2- or 3-year-old Cabernet Sauvigno , but a young varietal Cabernet would also work well.