Potato, Arugula and Herb Frittata

Potato, Arugula and Herb Frittata

- 2 small red potatoes, quartered and thinly sliced
- 1 small yellow or white onion, thinly sliced
- Approx. 2 oz. arugula, stem ends removed and leaves roughly chopped*
- 8 organic eggs
- large handful parsley
- 10-12 basil leaves, chiffonade
- some chopped tarragon**
-  Olive oil
- Salt & pepper
Tabasco (optional)
*if you can’t find arugula, use spinach
** use whatever herbs you enjoy or have handy
 
Preheat the oven to 425
 
In a cast iron skillet (or other skillet that can go on top of and in the stove) heat 3 Tbsp olive oil over medium heat.
 
Add the potatoes and cook, stirring, for about 2-3 minutes
 
Add the onion, some salt and pepper, and cook, stirring, until softened, about another 8 minutes
 
Add the arugula and cook until wilted, about a minute
 
Meanwhile, in a large bowl whisk the eggs, herbs, salt and pepper
 
Once the arugula is wilted, add the egg mixture to the skillet
 
Cook for about 6-8 minutes, or until the center is starting to set
 
Put the skillet in the oven and cook for another 5 minutes (if you want, turn it up to broil for the last minute to get the top to brown a little)
 
Let cool slightly and serve with a dash of Tabasco if you like.