Mushroom Frittata

• 3 eggs
• 2 tbsp water
• 1 potato
• 1 tsp white vinegar
• 1/2 red onion
• 1 cup raw fresh diced mushrooms
• salt, black pepper

1. Mix eggs and water in a bowl. Add salt and put aside for later.
2. Peel, slice and cook the potato slices in water with the vinegar. The vinegar helps the potato not to break. Boil until soft, then remove the water.
3. Clean and chop the mushrooms. If you choose small whole mushrooms it's nice to fry some whole and save for garnish. Fry them in a pan with your choice of fat, oil or butter.
4. Peel the onion and slice thin. Fry with the mushrooms when the mushrooms start to be ready. The onion doesn't need as much time.
5. When the mushroom has a golden color and the onion start to sweat, remove from heat and cool on a plate.
6. Add the mushrooms, onion, and potatoes to the egg mix.
7. Now if you have an oven proof pan you can cook the frittata in the oven, or you can cook it in a nonstick pan with a lid on the stove. But to do this you need to have low heat and the lid is crucial. If the temperature is to hot the frittata will burn.
8. Cook on lover than medium heat. Do not stir or open the lid. Cook until the egg is firm all to the center.
9. Garnish with some colorful lettuce and cute mushrooms!