Egyptian Eggah (Frittata) with Potato and Dill

Instructions

1. 1Peel the 1 medium Potato and cut it into 1.27 cm cubes. Dice the 1/2 medium Onion.
2. 2Heat the 2 tablespoons of Olive Oil in an oven-safe 25.4 cm skillet over medium heat (about 175°C/175°C). Add the cubed potato and diced onion and cook, stirring occasionally, until the potato is tender and the onion is softened, about 8 to 10 minutes.
3. 3While the potato and onion cook, crack the 6 large Eggs into a medium bowl. Add the 1/4 cup Fresh Dill, 1/2 teaspoon Cumin, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper. Whisk everything together until well combined.
4. 4Pour the whisked egg mixture evenly over the potatoes and onions in the skillet.
5. 5Cook on the stovetop over medium heat (176.7°C/175°C) for 3 to 5 minutes, or until the edges of the eggah begin to look set.
6. 6Carefully transfer the oven-safe skillet to a preheated oven set to 175°C.
7. 7Bake for 10 to 15 minutes, or until the eggah is fully set in the center and the top is lightly golden brown. You can check for doneness by gently shaking the skillet; the center should not jiggle.
8. 8Remove the skillet from the oven and let the eggah cool in the skillet for 5 minutes before slicing and serving. This allows it to firm up slightly.

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