Adding potatoes to a frittata makes it filling enough for dinner, especially if paired with a green salad. The frittata also makes a great appetizer and is tasty at room temperature.
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You can play with the basic recipe, substituting other ingredient combos for the chard, rosemary, and cheese. Try one of these or create your own:
Really good and leftovers the next day (after heating in oven) were even better.
We all like this frittata, even the meat eater in the family. Cooking for three, I halved the recipe and made it in a 10-inch pan. When cooking the potatoes in the skillet and stirring them with a silicone spatula, they were sticking to the bottom of the pan. I switched to a wooden spatula to keep that fond scraped up lest it burn. (Maybe I should have let it form a crust?)
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