2 cups potatoes, chopped into large cubes ( I used small red potatoes and so kept their skins on.)
1 large yellow onion
2tbsp olive oil
1 bunch Swiss Chard, leaves stripped off stalks
1 cup brown mushrooms, sliced
1tsp sea salt
Pre-heat oven to 400 degrees F
Add the potatoes to salted, boiling water and boil for ten minutes until just tender. Drain and set aside.
Slice you onion thinly.
Steam your chard, until wilted. When it’s cool, squeeze out any excess water with paper towels and then roughly chop.
Heat the olive oil in a large skillet. Add the potatoes and the onion. Fry on a very low heat for about 1/2 hour, making sure you turn the veggies over every now and again. You want them to caramelize, so they should slowly and gently brown.
Add the mushrooms and fry for a further 5 minutes.
Beat up the eggs and add the seasoning.
Add the eggs to the pan and finally the chard. Shake the pan, to make sure that the egg gets evenly distributed.
Fry on a low heat for about 10 minutes.
Place the skillet in the oven for 10 minutes, or until the Frittata is browned on top.
Remove from heat and allow it to cool int he skillet. Gently edge the sides away from the pan with a spatula before lifting the Frittata out onto a serving platter. Serve with arugula or salad greens dressed with a citrusy dressing or you could even have a little dollop of garlicky aioli on the side.