Smashed Potato & Ramp Frittata

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 pound Yukon Gold potatoes, sliced 1/4-inch thick
• Salt and freshly ground black pepper
• 20 (or so) ramps, well cleaned, bulb ends and greens thinly sliced
• 8 large eggs
• 1/4 cup garlic and herb Boursin or other soft cheese, like goat cheese
• 1/2 cup shredded white cheddar

1. Preheat oven to 375u0b0F. Heat the olive oil and butter in a 9-inch oven-safe saute pan over medium heat. Add the potatoes in an even layer, reduce heat to medium-low, and cook undisturbed for 3 to 4 minutes. Stir the potatoes, season with salt and pepper, and spread back into an even layer. Continue to cook undisturbed for several minutes, then stirring to redistribute, until the potatoes begin to soften and brown, 15 to 17 minutes total.
2. The potatoes should be soft enough that they may start to come apart as you stir them (that's okay). Use your stirring utensil to coarsely mash the potatoes once they are soft enough, then add the ramps and saute until they soften, about 2 minutes. Spread the mixture into an even layer in the base of the pan, and keep the heat on medium-low.
3. Whip the eggs in a medium bowl until they are fairly frothy-don't just whisk to combine, really whip 'em up a bit! Season the egg mixture with salt and pepper. Pour the egg into the saute pan, and leave undisturbed for 2 minutes.
4. Sprinkle the Boursin (or goat cheese) all over the surface of the frittata, then sprinkle the cheddar evenly over the surface.
5. Transfer to the oven and bake until the eggs are set, 10 to 12 minutes. If desired, turn on the broiler to help get the cheese on top even more brown for 2 to 3 minutes. Remove from the oven and cool for 5 minutes before slicing and serving.

extravirgin olive oil, unsalted butter, potatoes, salt, ramps, eggs, garlic, shredded white cheddar

Taken from food52.com/recipes/80948-smashed-potato-ramp-frittata (may not work)