Potato and Swiss Chard Frittata

We made this frittata last night for dinner. It was delicious with a chilled white wine from Languedoc.

Makes two individual servings.

1 medium waxy potato, peeled and medium diced (1/2")
1 cup of chopped Swiss chard, wet
hot red pepper flakes, to taste
1 jalapeño, seeds removed and finely diced
1 medium clove garlic, finely diced
8 eggs, well whisked
1/2 cup grated cheese, preferably a mix of a sharp cheese such as cheddar and Parmesan
2 tablespoons olive oil
salt and ground black pepper

In a medium saute pan, heat the olive oil on medium heat. Add the garlic, hot pepper flakes, jalapeño pepper and a pinch of salt, and saute 1-2 minutes until softened. Do not let the garlic brown. Add the chopped chard and cover the pan. Saute over low heat until tender, about 5-7 minutes.

In a small pot of salted boiling water, cook the potatoes until fork tender, about 5 minutes. Do not overcook; the potatoes should still be firm and keep their shape. Drain.

Mix the potatoes into the chard mixture.

Set oven to broil and preheat.

In an 8" non-stick oven-safe skillet, add half of the eggs and half of the chard mixture. Cook over medium heat with stirring until the eggs start to set on the bottom half. Sprinkle half the cheese mixture over the eggs and place skillet under the broiler. Watch carefully and remove when the frittata has cooked through and the cheeses are bubbling and lightly browned. Season with salt and pepper.

Slide the frittata onto a plate and serve. Repeat with the remaining eggs, chard and cheese.