sgnewt says:
"For a fancier version, skip the cheese and crown each wedge with sour cream whisked with fresh dill or chives."
-2 Yukon Gold potatoes, peeled, cut into 1/4 inch cubes (about 2 cups)
-12 large eggs
-1 tsp salt
-1/2 tsp ground black pepper
-2 tbs olive oil
-1 medium Spanish onion, peeled and chopped
-1 cup chopped green onions
-1 cup grated pepper jack cheese
-1 lard avocado, peeled, sliced
-Sour cream
-Fresh salsa
Bring medium pot of salted water to a boil. Add potatoes and cook until tender, about 8 minutes. Drain well, rinse with cold water.
Whisk eggs, salt and pepper in large bowl to blend well.
Heat 2 tablespoons olive oil in heavy large skillet over medium high heat. Add onion and saute until transucent and tender, about 6 minutes. Add green onions and saute until just wilted, about 1 minute. Stir in cooked potatoes.
Pour egg mixture over potato-and-onion mixture in skillet; reduce heat to medium low, cover and cook until eggs are set around edges of pan, about 12 minutes.
Preheat broiler. Uncover skillet and sprinkle fritatta with grated cheese; broil, watching carefully, until cheese melts and browns in spots and frittata is set in center, about 4 minutes. Remove from oven and let stand 2 minutes. Cut into wedges and transfer to plates. Top each wedge of fritatta with 1/6 of avocado slices.