Italian Potato Frittata with Ricotta

Ingredients

• 1/2 pound Yukon Gold potatoes (about 2 medium unpeeled or peeled according to your preference, and cut in half)
• Kosher salt
• 8 large or extra-large eggs
• 1/4 cup plain yogurt (sour cream or creme fraiche)
• 1/4 cup freshly grated Parmesan cheese (divided)
• 2 tablespoons extra-virgin olive oil
• 1/2 cup chopped onion
• 3 cups spinach (kale, or other leafy greens, torn into pieces)
• 4 ounces whole milk ricotta cheese (drained of excess water (goat cheese, herbed cream cheese or feta can be substituted))

Instructions

1. 1

   Preheat the oven to 350 (180 C) degrees.

2. 2

   Bring a saucepan of water to a boil and add 2 tablespoons salt. Add the potatoes and cook 15-20 minutes, until just tender when poked with a fork. Drain, and slice into 1/2-inch wide pieces when they're cool enough to handle.

3. 3

   Crack the eggs into a mixing bowl and add the yogurt, 2 tablespoons of the Parmesan cheese and 1 teaspoon salt. Whisk together until well blended.

4. 4

   Heat the oil in a 10-inch cast iron or oven-proof nonstick skillet over medium heat. Add the onion and cook until soft and translucent, 3-5 minutes. Add the potatoes and spinach. Stir gently to avoid crushing the potatoes, and cook until the greens start to wilt, about 2 minutes.

5. 5

   Pour the egg mixture into the pan. Use a spoon to nudge the egg evenly into the vegetables, then cook until the eggs are set on the bottom, about 3 minutes. Turn off the heat.

6. 6

   Dot the ricotta cheese in blobs evenly over the top of the frittata and sprinkle with the remaining Parmesan. Bake 15-20 minutes, until the eggs are set and no longer runny on top.

7. 7

   Cool 10 minutes before slicing. Frittata can be served warm or at room temperature.