Spinach and Potato Frittata

Serves six to eight

  • 2 tbs. extra-virgin olive oil
  • 1/2 yellow onion, finely chopped
  • 3 medium Yukon Gold potatoes, cut into 1/2-inch cubes (about 3 cups)
  • 5 ounces fresh spinach leaves, stems removed
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 8 eggs, beaten
  • 8 pitted Kalamata olives, sliced
  • 1/2 cup crumbled ricotta salata cheese

Preheat oven to 350 degrees F.  Heat olive oil in a heavy 8-inch skillet and saute the onion until just beginning to soften.  Add the potatoes and continue to cook until al dente (firm to the bite).  Add the spinach to the skillet and stir briefly to wilt.  Mix the salt and pepper with the beaten eggs and pour into the skillet, stirring gently to allow the egg to reach the bottom of the skillet.  With a rubber spatula, gently left the egg as it cooks to allow more of the raw egg to reach the bottom of the skillet.  When the egg is mostly set on the bottom and sides of the frittata, remove from heat and top with the sliced olives and cheese.  Place the pan in the oven and bake for 15 to 20 minutes, or until the frittata is cooked through.  Serve warm or at room temperature.