Chef Telepan: Spinach Frittata with Russet Potatoes

Serves 4-8

˝ pound russet potatoes
3 tablespoons olive oil
4 branches (sprigs) thyme, plus 2 teaspoons chopped for frittata
˝ onion
2 cloves garlic
1 ounce spinach
8 eggs


Preheat oven to 450°.

Peel potatoes and cut into ˝ cubes. Place 1 tablespoon oil, potatoes, branches of thyme, 2 tablespoons and a good pinch of salt onto a large piece of foil, fold up and place in oven and cook until potatoes are tender, about 15-18 minutes. Reserve.

Melt 1 tablespoon oil in a 10-inch sauté pan over medium heat. Add onion and garlic and a pinch of salt and soften for about 5-7 minutes. Add spinach and wilt, about 2 minutes.

Take off the heat, place in bowl and allow to cool to room temperature. Whisk the eggs together and add in the spinach mix and chopped thyme, season with salt to taste. Heat remaining oil in a 10-inch sauté pan on medium heat, place in the egg mix and cook on the stove until edges start to solidify and place in oven until the frittata is cooked through, about 12-15 minutes. Slip onto cutting board, cut into serving wedges (4-8) and serve with the potatoes.