Tip: To turn out nice even potato and onion slices quickly, use a food processor fitted with a slicer blade.
Potato, Ham and Spinach FrittataFrom Real Simple Magazine
2 TBSP olive oil
2 small russet potatoes (about 3/4 lb), peeled and thinly sliced (For me it was 1 big potato and I quartered it so it would fit in the food processor tube.
1 small onion, thinly sliced
9 large eggs
Kosher salt and black pepper
1 10-oz. pkg frozen chopped spinach, thawed and squeezed of excess liquid
4 ounces white Cheddar, grated (1 cup) (I had some wonderful Cougar-Gold White Cheddar from Christmas, but you can buy sharp white cheddar in most stores - great flavor!)
4 oz. thinly sliced deli ham, cut into 2-inch pieces
Heat oven to 400 degrees. Heat the oil in a large oven-proof nonstick skillet over medium heat (I used a cast iron frying pan). Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12-15 minutes.
Meanwhile, in a large bowl, whisk together the eggs, 1/2 tsp salt, and 1/4 tsp pepper. Mix in the spinach, cheddar, and ham.
Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12-14 minutes. (It took longer for my eggs to set - I think my pan was smaller) Enjoy!