Frittata with Cilantro Sauce

• about 3 pounds of red or golden potatoes
• 2-3 yellow onions
• 12-18 eggs
• a bunch of cilantro
• whole garlic clove 
• 1-2 lemons, juiced
• olive oil
• crumbled feta or goat cheese

This recipe originated from 101 Cookbooks.  Eventually, I made it my own as I made it almost every Thursday morning for the Higher Grounds volunteer coffee get together.   I no longer have the original recipe.

1.  Preheat oven to 350 degrees Fahrenheit
2. Peel and slice onions.  Drizzle olive oil in a large skillet with sides.  Saute onions until soft and caramelized.
3. Slice potatoes and add to frying pan. 
4. Beat eggs together and pour over the potato and onion mixture.  Bake for 30-40 minutes until set.

While frittata is baking, make the cilantro sauce.  

1. Place a bunch of cilanto with stems removed in a blender 
2. Squeeze lemons and pour juice into blender
3. drizzle olive oil into the blender
4. peel a clove of garlic and drop it into the blender whole
5. blend all the ingredients and add extra olive oil as needed to liquify the mixture.  Add salt as desired.  Cumun can also be added if desired.