Potato, Spinach & Chive Frittata

From Food & Drink - the best of the decade, this "crustless quiche" or "flat omlette"is good for breakfast, lunch, brunch or a light dinner!! You can vary the fillings - leek & bacon, smoked salmon & chives, use your imagination - but the method stays the same.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  teaspoon  vegetable oil
• 2  tablespoons butter
• 2  potatoes, peeled & cubed
• 1  teaspoon  chopped fresh rosemary or 1  teaspoon dried rosemary
•  salt & freshly ground black pepper
• 1  bunch spinach
• 10  eggs
• 1⁄4 cup  whipping cream
• 1⁄2 cup  grated gruyere cheese
• 1⁄2 cup  chopped chives

Directions

1. Heat oil& 1 tbsp of the butter in a 10 inch skillet over medium heat.
2. Add potatoes& saute until brown& tender, about 8 to 10 minutes.
3. Sprinkle with rosemary, season with salt& pepper and reserve in a bowl.
4. Wipe out skillet.
5. Wash& stem spinach; place in saucepan on medium heat.
6. Cover& steam until spinach is tender, about 2 minutes.
7. Place in colander& cool slightly; squeeze out all excess water& chop.
8. Stir eggs, cream, cheese, chives, salt& pepper in a large bowl.
9. Add potatoes& spinach.
10. Preheat broiler to high.
11. Place skillet over medium-low heat& add last tbsp of butter.
12. When melted, add egg mixture.
13. Cook slowly until bottom is set, stirring occasionally, about 10 minutes.
14. The top will be slightly liquid.
15. Place skillet under broiler until top is just set.
16. Turn onto a serving platter& cut into wedges.