Roman Eggless Potato Frittata

Scrub potatoes and place in a saucepan with cold salted water to cover. Bring to a boil and cook until tender, about 25-35 minutes. Drain, set aside to cool.

In a large skillet, over low heat, heat olive oil and saute onion and garlic 10 minutes, or until soft.

While onions cook, peel and slice potatoes. Mash and combine with onions. Gently press potato onion mixture into the pan to form an even layer. Cook over low heat until bottom browns, about 10-15 minutes.

Put a plate over the skillet and invert. Slide frittata back into pan and continue cooking another 10 minutes. Serve warm or at room temperature.