Great for breakfast, lunch or dinner, this hearty meal is extremely versatile. Toss in leftover meat and tomatoes for an entirely different, and equally flavorful, version.
Ingredients:
1 pound of potatoes, cut into chunks
1 large shallot or small onion, chopped
1-2 T olive oil
1 large handful of spinach or other greens, roughly chopped
5 eggs
1/2 cup grated sharp cheddar or gouda
salt and pepper, to taste
Bring a small soup pot full of water to a boil, add potatoes and a good pinch of salt.
Cook, over medium heat, until tender, approximately 10 minutes, depending on size of potato pieces.
Remove from heat and drain potatoes.
Preheat oven to 375 degrees.
In a cast iron pan, warm oil over medium heat. When hot, add shallot and/or onion.
Cook slowly, using a spatula to keep from browning.
After a few minutes, add potato chunks. Sprinkle with salt and pepper.
Continue to cook slowly, turning occasionally, allowing onions and potato to brown.
Toss in greens and allow to wilt.
Beat eggs and pour over potato mixture, then stir in grated cheese.
Cook for a few minutes, until the bottom is set, then put in oven for approximately 10 minutes.
If you want the top very brown, cook for a few more minutes under the broiler.
Remove from oven. Cut into wedges and serve hot or at room temperature.
