Autumn or Winter Frittata - olive oil

Method

• Remove and mince chard leaves and cut stems in 1/2-inch-long pieces.
• Maintain leaves and stems in separate containers, and set aside.
• Heat 1 tablespoon olive oil in 10-inch skillet over medium heat.
• Add butter, and when melted, toss in onions.
• Cook, stirring frequently, over medium heat, about 5 minutes, then reduce heat to low, add 1/2 teaspoon salt and cover skillet.
• Cook 20 minutes more, or until onions are soft.
• Stir in potatoes and herbs.
• Cover and cook about 10 minutes, stirring intermittently, or until potato slices are tender.
• Add chard stems and saute about 2 minutes more.
• Stir in chard leaves and garlic and cook another minute, or until leaves are wilted but still bright green.
• Remove pan from heat.
• Break eggs into large bowl, add remaining 1/2 teaspoon salt, and beat well with whisk.
• Add vegetables, black pepper to taste and cheese.
• Stir until evenly distributed.
• Clean and dry skillet and return to burner over medium heat.
• Preheat broiler.
• When skillet is hot again, add remaining olive oil, wait about 30 seconds, and swirl to coat pan.
• Pour in vegetable-egg mixture and cook undisturbed over medium heat, 3 to 4 minutes, or until bottom of eggs have firmed.
• Transfer skillet to broiler, and broil about 3 minutes, or until frittata is firm in center.
• Remove from broiler, and run knife around edge to loosen frittata.
• Slide or invert onto large, round plate, and serve hot, warm or at room temperature, cut into wedges.