Finely dice yellow onion and peel and dice russet potatoes - dice into even ½” cubes.

Preheat oven to 350F and heat frying pan on the stovetop over medium-low heat. When pan is warm add oil, potatoes and onions. Toss potatoes and onions in oil then add the salt, onion powder and garlic powder.

Continue sauteeing the potatoes and onion for 10 minutes - add more oil as needed it the onions and potatoes start to stick to the pan.

While those saute, whisk eggs with heavy cream. Mix until mixture is smooth and you can no longer see streaks of egg.

Remove frying pan from heat and pour egg mixture into the pan. Stir it with the potatoes and onions and top with the cheese. Place pan in the oven to bake at 350F for 28-30 minutes. Check to see if eggs are completely cooked through by inserting a toothpick into the center of the frittata.

Allow frittata to cool slightly before cutting into slices. Serve with any toppings you like - I usually do some pico de gallo and micro greens.