Spinach and Potato Frittata

I loosely call this a Spinach Potato Frittata because it sounds better than "Easy Way to Use Up Veggies".  My family enjoys variations on this and we have added bell peppers, mushrooms, tomatoes.  The tomatoes do make it watery so don't go crazy with too many.

The first time I had a frittata was in a college Spanish class. My grad student teacher, Ms. Beauchamp, had just returned from studying abroad in Spain and she discovered how to make it there.  She brought one in for us to try and we ate it cold and it was really delicious.  (Side note: she wanted us to pronounce her name Bee-Chim....it felt sacrilegious to me as a French major.)  The two things I remember from her class was the tasty frittata and the awful butchering of her beautiful French name.

For this recipe, I do not use exact measurements since I usually use the eggs as a vehicle for whatever we need to use.  After poking around the fridge and pantry, I saw that we had one small bag left of our CSA potatoes and a package of spinach that needed to be used.  There are always onions, garlic and eggs readily available for use.

9-12 eggs
Olive oil
1 medium onion, chopped
2 cloves garlic, minced
3-4 cups chopped potatoes (you could use shredded, too)
3 cups fresh spinach
Salt & Pepper

Preheat oven to 350 degrees and pour some olive oil into a heavy cast iron skillet.  My huge Le Creuest is perfect for this job.  You will need to use a skillet or heavy Dutch oven that can go from stove to oven.

Add chopped onions to the hot oil and cook until softened.

After peeling the potatoes, I sliced them in small uniform, pieces (this is important so that you don't have some under cooked, large potato chunks.  Add the potatoes and garlic to the onions and cook until potatoes are tender.

 Add all the spinach at once.  It will heap up in the pan, but the heat will quickly begin wilting the greens.  (This is where you could also add other veggies).

After about 5 minutes and a splash of water, the spinach was wilted down.  Season with salt and pepper.

While it was cooking, I blitzed the eggs in the Vitamix.

Pour the eggs over all and lift the potato mixture so that the eggs can seep underneath.  Pop the whole thing into the hot oven!

Bake for about 15-20 minutes until top is set and golden brown.  Serve while hot or cold.  Tastes delicious with salsa, too!