potato, spinach and gruyere fritatta
3-4 red-skinned potatoes, cut into thin slices
1 ¼ tsp. salt
2 t. olive oil
1 medium onion, thinly sliced
half or all of a small bag of baby spinach
8-12 large eggs
¼ c. half and half
¼ tsp. black pepper
fresh thyme leaves
1/2 c. grated Gruyere cheese
Preheat oven to 375 degrees. In 2-quart saucepan, heat 3 cups water, add potatoes and 1 tsp. salt. Bring to boil over high heat. Cook until potatoes are tender, about 10 minutes. Drain and set aside.
In a non-stick skillet, heat oil over medium heat. (If your non-stick skillet handle is not oven-safe, wrap it in a double layer of heavy duty aluminum foil before placing in oven. This will protect it.)
Cook onion until tender and golden. Add cooked potatoes to skillet and allow them to brown a little. Add spinach and cook until it wilts.
In a large bowl, beat the eggs, half and half, ¼ tsp. salt, black pepper and thyme . Add grated cheese to egg mixture. Pour into skillet. Cover and cook until eggs begin to set around edge, about 3 minutes. Remove cover and place skillet in oven. Bake until frittata is set evenly, about 15 minutes. If center not completely set, bake a few minutes more. Allow to cool for a minute or two.
Slide onto large plate or platter and cut into wedges (OR cut into wedges in skillet) and serve.
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