Swiss Chard-Salami Frittata

  1. Preheat the oven to 400 degrees F. Place the potatoes in a pot, cover with cold water and season with salt.
  2. Bring to a boil; reduce the heat to medium and simmer until just tender, about 10 minutes.
  3. Drain and set aside.
  4. Heat 1 tablespoon olive oil in a medium nonstick ovenproof skillet over medium-high heat.
  5. Add the onion; cook, stirring occasionally, until soft, 7 minutes.
  6. Add 1 more tablespoon oil, the chard and 1/4 teaspoon salt.
  7. Cook, stirring occasionally, until the chard is tender and any liquid has evaporated, 5 minutes; transfer to a large bowl and gently stir in the potatoes, eggs, 1/4 teaspoon salt, and pepper to taste.
  8. Wipe out the skillet.
  9. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat.
  10. Pour in the egg mixture and top with the soppressata.
  11. Cook until the edges start to set, 3 minutes.
  12. Transfer to the oven and bake until golden and set, about 12 minutes.
  13. Place the bread on a parchment-lined baking sheet; top with the cheese and parsley.
  14. Bake until the cheese is bubbling, 5 minutes.
  15. Serve with the frittata.
  16. Per serving: Calories 473; Fat 23 g (Saturated 7 g); Cholesterol 129 mg; Sodium 1,072 mg; Carbohydrate 42 g; Fiber 6 g; Protein 26 g
  17. Photograph by Justin Walker

russet potatoes, kosher salt, extravirgin olive oil, onion, swiss chard, eggs, freshly ground pepper, other salami, baguette, provolone cheese, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/swiss-chard-salami-frittata.html (may not work)

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