Potato Frittata with Greens

I found another great recipe from my Ayurvedic Cooking for Westerns cookbook.  This time it's a healthy, filling, tasty potato frittata.  It's similar to a tortilla de patata that I was introduced to when I was living in Spain, but with some extra special goodies. 

We used arugula which worked really well. The flavor was a great mix.  If anyone tries this recipe with spinach please let me know how it goes.  Spinach has a lot of water in it so it might make the eggs a little runnier.  Someday I want to try kale because I love it so much.

Potato Frittata with Greens

12 small potatoes, diced

1 tablespoon onion, finely chopped

1 teaspoon fresh rosemary, finely shopped 

1 1/2 tablespoons EVOO

6 eggs

1 tablespoon fresh parsley, finely chopped

1 cup fresh spinach, arugula or baby kale chopped

Salt and pepper to taste

Heat the EVOO in a 9 or 10 inch pan over medium heat.  Sauté the potatoes, onion, and rosemary for 10 to 15 minutes.  Beat together the eggs, salt and pepper.  When the potatoes are tender, pour the eggs over them in the skillet.  

Stir in the greens and cover.  Cook over low heat until the pot of the eggs are firm. 

The easiest way to get the frittata out of the pan is to place a plate that is a little bigger than the pan on top, upside down.  Then using a oven mitt flip the plate and pan over, and your frittata magically ends up on the plate.  Slice and serve right away when it's still warm.