Mushroom and Potato Frittata | Saveur

Ingredients

• ¹⁄₂ cup plus 2 tbsp. olive oil (preferably Spanish)
• 6 cloves garlic, finely chopped
• 1 large russet potato (about 3⁄4 lb.), peeled and thinly sliced crosswise
• 1 medium yellow onion, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• ¹⁄₄ lb. cremini mushrooms, thickly sliced
• ¹⁄₄ lb. oyster mushrooms, roughly chopped
• ¹⁄₄ cup chopped flat-leaf parsley leaves
• 6 eggs, beaten