Spring Frittata

Euuugh long time no blog. I just got back from a trip back home to California where I ate SO MUCH FOOD. My mother's birthday, bless her, was accompanied by Champagne (daily...), oysters, foie gras, filet mignon, miniature red velvet cakes (courtesy Yours Truly), shoe and bag shopping, and general horsing around. Oh, and a potato and asparagus frittata so delicious that I forgot to take a picture. Here's what you do:

Ingredients
2 Potatoes, thinly sliced (very thin. Like, really super thin)
1 Onion, sliced thin
2 Shallots, chopped
8 Eggs laid by chickens that live in your backyard and eat fancy market lettuce and apples every day of their cursed, avian lives.
1/2 Tub of Cowgirl Creamery Fromage Blanc with fresh herbs (looooololol. j/k, any old soft cheese will work well - goat particularly)
1 Bunch of Asparagus, chopped
1 Bunch of Green Onions, chopped
Salt and Pepper

Fresh baguettes, French press coffee with fresh steamed milk, strawberries grown in free trade soil that have been serenaded daily, Odwalla tangerine juice and Roederer mimosas. Also, fresh baked pastries. Oh god, I love California.

Preheat the oven to 350. You're going to need two skillets, and they need to be oven proof (use cast-iron, I freaking love cast-iron). Melt a bit of butter in a skillet and sautee your onions. After a couple of minutes, add the sliced shallots. When they start to get transparent and smell good, add your sliced potatoes and let them sit, spread them out, let them sit, rearrange them, etc, for a couple of minutes. Then cover them and put the whole skillet in the oven for 15 to 20 minutes, until the potatoes are tender (but not totally soft).

While the potatoes are in the oven, whisk your eggs, salt and pepper and add the cheese, mixing it in as thoroughly as possible. Don't worry if it's a little chunky, you just want the cheese to be evenly distributed. Coat the cast iron skillet with a bit of butter. When the potatoes and onions are done, take them out of the oven and transfer them to the cast iron pan. Move things around to be sure everything is evenly distributed. Sprinkle the chopped asparagus over everything, pour the egg/cheese stuff, sprinkle the green onions and finally give the whole shebang a sprinkle of salt and pepper. Cover and place in the oven for a half an hour, remove the cover and bake for another 10 minutes. Eat it while it's hot!